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Milk Castella Cake:

Sift the flour into a big bowl and pour over the new milk and butter, combine till mixed
Add the egg yolks and blend till easy and properly mixed
In a big bowl add the egg whites and whisk till foamy
Add the sugar and beat on medium-low till the meringue reaches comfortable to medium peaks
Add ⅓ of the meringue to the yolk combination and blend till properly mixed
Add the lightened yolk combination to the remaining meringue and gently use a whisk to fold the combination till simply mixed
Switch the batter to the lined tin and place it in a bigger baking tray crammed with scorching, however not boiling, water
Bake for 75 minutes or till the cake springs again when touched
Take away from the oven and revel in heat!


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