BOLO CASTELLA! KASUTERA CAKE! PÃO DE LÓ JAPONÊS! UM BOLO SIMPLES, MUITO DELICADO E FOFINHO - Jazete

Hello guys! Today is the day to make a dough cake with a delicate texture, super fluffy and spongy. The famous castella cake, casutera cake, Japanese sponge cake, very traditional in Japan and with some variations in other Asian countries. Cooking in a Maria Bath makes its texture spongy and delicate. Super easy to do, but with a few little secrets. Let's do it 😉 Ingredients: 100g of wheat flour (3/4 cup) 60ml of oil or (60g of melted butter) 6 yolks 100ml of milk 1 tablespoon of vanilla extract 6 egg whites 100g refined sugar (1/2 cup) 1 pinch of salt Cup measure 240ml Measure the shape I used 29 x 12 x 6cm lined with parchment paper Oven preheated to 180°C, bake for approximately 60 to 70 minutes NOTE: All ingredients at room temperature.