Combine the ● ingredients. With the amount in this recipe, you don't need to sift it. Combine the ▲ ingredients in a separate.
Mix together the ● and ▲ ingredients.
Heat a frying pan. If possible, use a Teflon non-stick type pan to get a nicer browned color, plus you won't need to use oil.
Grease a round bottomless cake mold with vegetable oil. Place 2 of the molds in the frying pan and, just like when cooking a pancake, place the frying pan on a damp cloth to sizzle and lower the temperature.
Pour 1 ladle of batter into the molds. At this point, add your choice of fillings to one side. Once the batter becomes slightly more puffed up than shown in the photo, remove the cake mold. Please use gloves and don't burn yourself.
Layer the two cakes, being careful not to spill any of the batter. But if it does spill over, you can fix it Place the bottomless cake mold over the cakes again and cut off the parts of the batter that stick out.
Keep the heat low or a high-low temperature. If the temperature rises too much, lower it or turn it off. It's difficult to know if it is cooked completely, so if you're worried, stick it in the microwave to warm it up and then enjoy.
Story Behind this Recipe
My father loves this. Nichirei brand makes a frozen Imagawa cake but they were sold out and I happened to have some red bean paste, so I made this myself. Since I like it better with a very small amount of red bean paste, I made this recipe so that it could be adjusted.
This uses large round bottomless cake rings, so keep the size of the molds in mind and don't fill them up too much. Once they plump up, flip them over. (Test by eye: when the raw parts of the batter begin to hold together, it's ready to be flipped.) The baking soda creates a nice browned color, and the baking powder helps them plump up.