Added Castella

castella.tex

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+\documentclass{article}
+
+\usepackage{amsmath}
+\usepackage{amsfonts}
+\usepackage[a4paper, total={6in, 8in}]{geometry}
+
+\title{Castella}
+\date{8 February 2025}
+\author{Nicholas Novak}
+
+\begin{document}
+\maketitle
+
+Active Time: 0min
+Cooking Time: 65-70 min
+
+\section{Ingredients}
+
+\begin{enumerate}
+	\item 7 eggs
+	\item 115g cake flour
+	\item 115g unsalted butter
+	\item 115g milk
+	\item Vanilla extract
+	\item 115g sugar
+\end{enumerate}
+
+\section{Steps}
+
+\begin{enumerate}
+	\item Preheat the oven to 350 degrees
+	\item Separate the egg yolks and whites, putting the whites into a
+		medium-sized mixing bowl, and reserving the yolks
+	\item Sift the flour into a large mixing bowl
+	\item In a small saucepan, combine the milk and butter, and heat over
+		medium-low until combined and butter is fully melted and homogenous
+	\item Add the butter mixture to the mixing bowl with the flour, and stir.
+		The final mixture should roughly be the texture of a stiff batter,
+		otherwise, add more milk
+		until combined
+	\item Add the reserved yolks to the mixing bowl and stir until combined. The
+		mixture should be the texture of pancake batter, and add any additional
+		milk until the texture is met.
+	\item Add desired amount of vanilla extract
+\end{enumerate}
+
+\subsection{For the Meringue:}
+
+\begin{enumerate}
+	\item While beating the egg whites, slowly add in the sugar and beat until
+		soft peaks have formed.
+\end{enumerate}
+
+\subsection{Assembly}
+
+\begin{enumerate}
+	\item Fold the meringue into the mixing bowl until no streaks remain.
+	\item Line the baking pan with a sheet of parchment paper, and pour in the
+		batter, flattening the surface
+	\item Fill the water bath, coming just under halfway up the sides of the pan
+	\item Bake at 300-350 for 65-70 minutes until the top is golen and a
+		toothpick comes out clean
+\end{enumerate}
+
+\end{document}