Japanese Sponge Cake (Castella Cake)

Japanese Sponge Cake (Castella Cake)
Part 1
5 tbsp of Earth Balance Vegan Buttery Sticks (or unsalted butter)
8 tbsp milk of choice (I used Almond milk)
4 tbsp of a dry sweetener (I used Truvia brand stevia blend that measures cup for cup)
4 egg yolks
12 tbsp whole wheat pastry flour (if you can’t find this type of flour you may substitute cake flour)
1 tsp extract (vanilla or almond)

Part 2
4 egg whites
1/2 tsp cream of tartar
8 tbsp dry sweetener (I used Truvia Stevia blend)

These cakes may be baked in a 6 inch or 8 inch pan.

Optional: whipped cream and berries of choice

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