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1
Newspaper mold: Stack 6~7 sheets of newspaper together.
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2
Fold into a triangle, and cut off the rectangle sticking out.
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3
Make a 17 cm crease from each edge, and cut a notch into the 4 areas (along the lines).
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4
Fold into the 17 cm crease.
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5
Tuck in the corners, straighten the edges to form a box, and secure with a stapler.
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6
Spread out a sheet of aluminum foil first.
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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).
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8
For the castella: sift the bread flour.
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9
Preheat an oven to 320F/160C.
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10
Divide the egg yolk and white, and whisk the egg whites.
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11
After whipping the meringue to stiff peaks, add 1/3 of the sugar, and whip again.
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12
Add 1/3 of the remaining sugar, whip, add the remaining 1/3 sugar, and briskly whip.
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13
Add egg yolks to the well-whipped meringue, and stir.
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14
After stirring together, add vegetable oil and milk, and mix in.
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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.
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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.
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17
It is done once it has cooled.
