ケーキ（カステラヨーグルトケーキ）｜まんまるkitchenさんのレシピ書き起こし

Open the lid of the yogurt, place a double layer of kitchen paper on it, and secure it with a rubber band.
Turn it upside down in a cup and let it drain in the refrigerator for 2 hours.

Peel off the wrapping paper from the castella cake.
Cut the top and bottom brown fabrics.
Cut the castella in half and then cut diagonally into triangles.

Line a bowl with plastic wrap and place 2 pieces side by side.
Drain the remaining castella in a colander and finely chop it.
Use a colander to take the brown castella cake that does not have any grit on it and finely chop it.

Add 1 to another bowl and mix until smooth.
Add sugar and mix well.
Add half of the whipped cream and mix well until there are no lumps.

Spread 4 in the bowl of 3.
Cover with the brown sponge cake dough from step 3 and chill in the refrigerator for at least 3 hours.

Cover 5 with a plate, turn it over, and remove the bowl and plastic wrap.
Brush sides with remaining whipped cream.
Top the cake with the finely chopped yellow batter from Step 2.
Finish by adding the finely chopped brown batter from step 2 to the bottom of the cake.