Castella (Taiwanese castella made from rice flour) | KAZUAKI EGUCHI / Chocolate professional: Recipe transcription from chocolatier Chocolate

Line an 18cm square mold with parchment paper.
Sift the rice flour and baking powder together two or three times.
Place white chocolate in a bowl, add fresh cream, cover with plastic wrap, and heat in a 600W microwave for 30 seconds to melt the white chocolate.
Separate the eggs into yolks and whites, and place the whites in a large bowl.

Add the sifted flour to the bowl where you melted the white chocolate and mix.
When it thickens, add the egg yolk and mix.

Add sugar to egg whites and beat with a hand mixer at high speed.
When the peaks form, turn speed to medium and adjust the texture.

Scoop out about 1/3 of the meringue and add to the egg yolk mixture and mix with a whisk.
Once mixed, add to the bowl containing the remaining meringue and mix by scooping up from the bottom with a spatula.

Pour the batter into the mold.
Stir with a bamboo skewer to break up any air bubbles.
Lay the bats upside down on a baking sheet, cover the bats with hot water (not listed), and bake in the oven at 160 degrees for 50 minutes.
Remove from the mold while still warm and it's done.