This is meant to be what I used but I took the pic before I read the recipe - no milk needed and flour not shown!
It looks like it is burnt here but it isn't - it's a very fine and soft crust, like castella gets.
I iced it with the magnolia bakery butter cream icing but we didn't have much cocoa left so I ended up melting some dark cooking chocolate and adding that in. It didn't stick that well to the top because of the sort of crust on it, but was still delicious!
In the cake stand from Andrew's Nana gave us for our wedding present.