Moist Brown Sugar & Rice Flour Castella Cake

1. 1

   Prepare a pan with water, oil, or any flours remaining on its surface.

2. 2

   Line just the bottom with kitchen parchment paper.

3. 3

   Preheat the oven to 180C.

4. 4

   In a bowl, mix together the egg yolk and the kuromitsu.

5. 5

   Add the rice flour and mix.

6. 6

   You don't need to sift the flour.

7. 7

   Put the sugar and egg whites into a separate bowl.

8. 8

   Whip until stiff peaks form.

9. 9

   Divide the mixture from Step 5 into three portions, mixing one portion at a time into the mixture from Step 4.

10. 10

    Pour the batter into the pan.

11. 11

    Drop the pan onto a table a few times to shake out the larger air bubbles.

12. 12

    Bake in the oven for 10 minutes at 180C, then lower to 160C and bake for 20 minutes more.

13. 13

    If a skewer or toothpick inserted through the center comes out clean, it is done.

14. 14

    Open the oven door and let the cake cool in the oven.

15. 15

    It's like a pound cake, but it will deflate and flatten a bit.

16. 16

    Once cooled, loosen the edges with a knife and remove from the pan.

17. 17

    If you wrap with plastic wrap or foil and let it sit, the cake will become moist and the flavors will settle in more.

18. 18

    Cut off both of the ends to make it look like a castella cake.

19. 19

    It's such a cute mini-sized cake!

* Per serving · 4 servings · Values may vary.