Sponge Cake Castella Type Kasutera Extra Fluffy

Ingredients

  • Butter
  • 8 Egg Whites
  • 200gr Sugar
  • 8 Egg Yolks
  • 160gr Flour
  • 40ml Oil
  • 32ml Milk
  • 10ml Vanilla
  • Salt to Taste

Directions

  • Put butter in a container, place waxed paper on the walls of the container, reserve.
  • Mixture 1.
  • In a container add the oil, milk, vanilla and salt. Mix with a balloon whisk.
  • Mixture 2.
  • In a clean container add the 8 egg whites, beat with the mixer, when it begins to sponge add 1/3 of sugar, beat 30 seconds at low speed, then add the second part of sugar, beat 30 seconds more at medium speed, add the third sugar part beats for 30 seconds at medium speed, finally increase the speed until obtaining a firm consistency.
  • Add 8 egg yolks, mix with the balloon whisk from top to bottom gently, add the sifted flour, mix.
  • Add part of mixture 2 to mixture 1 stir. Pour all mixture 1 into mixture 2. Mix everything well from top to bottom.
  • In the reserved container with waxed paper add all the mixture, stir with a toothpick to remove air bubbles, cover and cook on the stove for 50-60 minutes over low heat. Wipe sweat off the lid constantly.
  • Unmold and remove the waxed paper from the bottom to put it back in the container, turn the cake over to cook for 10 minutes or until golden brown.
  • Turn off the heat, unmold the cake and remove the paper from the bottom and the edges.