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1
Combine butter and milk into the same container, and microwave for 50 seconds.
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2
(Prep)
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3
Oil the mold, cut parchment paper into the size of the mold and line the inside.
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4
(Prep)
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5
Preheat the oven to 180 C (350 F).
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6
(Prep)
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7
Separate the eggs into yolks and egg whites.
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8
Do not let moisture into the egg whites.
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9
(I doubled the recipe in this photo.)
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10
In a big bowl, beat egg whites and add sugar in 3 batches.
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11
Once it's beaten to about the soft peaks stage, add egg yolks one by one and mix.
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12
Once it's roughly mixed, swap to a whisk and add flour in 3 batches.
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13
When you mix in the flour, mix in from the bottom, lift the whisk, and drop the batter.
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14
Repeat this process as needed.
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15
Add melted butter and milk from Step 1 in 3 batches, and mix in like you did with the flour.
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16
Pour the batter into the mold, and tap it lightly a few times on the countertop to eliminate any air bubbles.
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17
Bake for 35 minutes in the preheated oven at 180 C (350 F)!
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18
Ours is a gas oven, but if you're using an electric oven, turn it up to 190 C (375 F), or bake it a little longer than 35 minutes.
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19
Before taking the cake out from the mold, tap it on countertop just once to prevent the cake from shrinking.
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20
It's done.
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21
The taste is somewhere along the lines of a chiffon cake, pound cake, castella, and sponge cake.
