Castella Made in a Newspaper Mold

1. 1

   Newspaper mold: Stack 6~7 sheets of newspaper together.

2. 2

   Fold into a triangle, and cut off the rectangle sticking out.

3. 3

   Make a 17 cm crease from each edge, and cut a notch into the 4 areas (along the lines).

4. 4

   Fold into the 17 cm crease.

5. 5

   Tuck in the corners, straighten the edges to form a box, and secure with a stapler.

6. 6

   Spread out a sheet of aluminum foil first.

7. 7

   Spread out another sheet from another direction while taking care not to rip the corners (the batter will become difficult to remove from the mold if you do).

8. 8

   For the castella: sift the bread flour.

9. 9

   Preheat an oven to 320F/160C.

10. 10

    Divide the egg yolk and white, and whisk the egg whites.

11. 11

    After whipping the meringue to stiff peaks, add 1/3 of the sugar, and whip again.

12. 12

    Add 1/3 of the remaining sugar, whip, add the remaining 1/3 sugar, and briskly whip.

13. 13

    Add egg yolks to the well-whipped meringue, and stir.

14. 14

    After stirring together, add vegetable oil and milk, and mix in.

15. 15

    Add flour in 3 separate batches and mix in after each addition, pour the mixture into the mold, and bake at 320F/160C for 70 minutes.

16. 16

    After it has finished baking, remove immediately from the mold, wrap the entire castella in plastic wrap, and let it sit for a while.

17. 17

    It is done once it has cooled.

* Per serving · 4 servings · Values may vary.