Japanese Sponge Cake | Castella
The original recipe calls for 7 eggs , since we don’t use eggs , I tried to replace eggs with milk and condensed milk. The texture of cake was not as spongy as it should be with eggs but the taste was outstanding. This cake tastes better the next days and best served as it is without any frosting.So let’s start the recipe .yum
Country – Japan
1 can / 400 g condensed milk
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon salt
1 cup cake flour
Preheat oven to 160 degrees .Line and grease a 8″ loaf pan with parchment paper.
Whisk condensed milk , vanilla , lemon extract , and salt together.Add milk and cake flour alternatively in batches and mix gently till well combined.
Pour batter into prepared pan . Tap gently to remove air bubbles.
Bake on middle rack for 35-45 minutes or until brown.
Cool on wire rack .Cut slices , serve and store the remaining in airtight container.
Serve -6 Baking time-45 minutes