CASTELLA CAKE

Ingredients:

1/3 cup + 1	tbsp (85 g)	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/3 (50 g)	cup	MAGNOLIA FULL CREAM MILK
1/3 cup + 1	tbsp (70 g)	MAGNOLIA ALL PURPOSE FLOUR
2 (10 g)	tbsp	cornstarch
7 (350 g)	pc	MAGNOLIA BROWN EGGS, use 5 egg yolks and 7 egg whites
3/4 (150 g)	cup	sugar

1/4	cup	MAGNOLIA REAL MAYONNAISE
2	tbsp	condensed milk

1/2 (15 g)

cup

pork floss (optional)

Procedure:

Preheat oven to 320°F. Fill a baking pan/deep tray bigger than an 8 inch square with enough water (as least 1 inch deep) to serve as bain marie.
Grease and line with parchment/baking paper the bottom and sides of an 8x8 inch square pan. Set aside.
In a small sauce pan, combine butter and milk and cook over medium heat. Whisk until butter is melted and mixture is smooth. Add flour, cornstarch and egg yolks. Set aside. Mix well then set aside.
In a bowl, beat egg whites until fluffy, and then add sugar gradually. Continue beating until smooth. Fold egg white foam into egg yolk batter. Pour batter into prepared pan.
Bake over bain marie in the oven for 45 minutes. Unmold right away and place on cake platter.
Combine mayonnaise and condensed milk. Mix well until smooth. Spread on top of cake and top with pork floss.

Makes 8 servings.

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