Put the milk and butter in a saucepan, melt the butter and heat everything without coming to a boil (it must be hot but not so much that you can't put your finger in it: if you have a thermometer for cakes, bring it to 50 ° C).

Sift the flour into a bowl and add the milk and butter mixture slowly, stirring with a whisk, then add the egg yolks, 1 at a time, always stirring, and finally also the vanilla.

Separately, beat the egg whites, adding the sugar slowly, until you get a shiny meringue.

Incorporate the mixture with the yolks into the egg whites, stirring gently with movements from the bottom up, so as not to disassemble the egg whites.

Line the mold with parchment paper (consider at least 8-10 cm of total height, between the mold and parchment paper) internally and with aluminum paper externally (so as to be sure that no water enters, especially from the hinge), pour inside the pan. dough, put the mold in a larger pan and pour enough water into the pan to reach 2-3 cm in height.
Bake in a preheated convection oven at 150 ° C and bake for 50-55 minutes, then remove from the oven and immediately remove from the mold.

The Castella cake is ready, serve it immediately, while it is still hot.

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