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1
Prepare a pan with water, oil, or any flours remaining on its surface.
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2
Line just the bottom with kitchen parchment paper.
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3
Preheat the oven to 180C.
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4
In a bowl, mix together the egg yolk and the kuromitsu.
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5
Add the rice flour and mix.
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6
You don't need to sift the flour.
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7
Put the sugar and egg whites into a separate bowl.
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8
Whip until stiff peaks form.
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9
Divide the mixture from Step 5 into three portions, mixing one portion at a time into the mixture from Step 4.
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10
Pour the batter into the pan.
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11
Drop the pan onto a table a few times to shake out the larger air bubbles.
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12
Bake in the oven for 10 minutes at 180C, then lower to 160C and bake for 20 minutes more.
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13
If a skewer or toothpick inserted through the center comes out clean, it is done.
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14
Open the oven door and let the cake cool in the oven.
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15
It's like a pound cake, but it will deflate and flatten a bit.
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16
Once cooled, loosen the edges with a knife and remove from the pan.
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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.
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18
Cut off both of the ends to make it look like a castella cake.
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19
It's such a cute mini-sized cake!
