Combine butter and milk into the same container, and microwave for 50 seconds. (Prep)
Oil the mold, cut parchment paper into the size of the mold and line the inside. (Prep)
Preheat the oven to 180˚C (350˚F). (Prep)
Separate the eggs into yolks and egg whites. Do not let moisture into the egg whites. (I doubled the recipe in this photo.)
In a big bowl, beat egg whites and add sugar in 3 batches.
Once it's beaten to about the soft peaks stage, add egg yolks one by one and mix.
Once it's roughly mixed, swap to a whisk and add flour in 3 batches.
When you mix in the flour, mix in from the bottom, lift the whisk, and drop the batter. Repeat this process as needed.
Add melted butter and milk from Step 1 in 3 batches, and mix in like you did with the flour.
Pour the batter into the mold, and tap it lightly a few times on the countertop to eliminate any air bubbles.
Bake for 35 minutes in the preheated oven at 180˚C (350˚F)! Ours is a gas oven, but if you're using an electric oven, turn it up to 190˚C (375˚F), or bake it a little longer than 35 minutes.
Before taking the cake out from the mold, tap it on countertop just once to prevent the cake from shrinking.
It's done. The taste is somewhere along the lines of a chiffon cake, pound cake, castella, and sponge cake.
Story Behind this Recipe
This is such a delicate cake that you'd want to make your kids eat it. I ended up coming up with my own recipe after trying out many recipes during the "Guri and Gura" cake fad.
This is recommended for those who are into bread baking, since bread flour is always in stock at a baker's household. Bread flour doesn't need to be sifted, so this one step can be omitted. On the other hand, if you replace the bread flour with cake flour and follow the exact same steps (except for adding an additional step of sifting the cake flour), you can turn this into a quasi-sponge cake.