Recipe of Favorite Oil Free・Adzuki Chiffon Cake

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Oil Free・Adzuki Chiffon Cake. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Oil Free・Adzuki Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oil Free・Adzuki Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Oil Free・Adzuki Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Oil Free・Adzuki Chiffon Cake using 6 ingredients and 12 steps. Here is how you can achieve that.

The adzuki chiffon cake with ama-natto I made before was delicious. And I wondered how it would taste with anko. I used a store-bought canned anko this time. If you use different types of adzuki, the amount of water will change. So stick to this recipe if you can. Recipe by ko-ko

Ingredients and spices that need to be Take to make Oil Free・Adzuki Chiffon Cake:

1. 4 large Egg yolks
2. 5 large Egg whites
3. 100 grams Cake flour
4. 50 grams Granulated sugar
5. 150 grams Anko (canned tsubu-an)
6. 40 ml Water (or milk)

Instructions to make to make Oil Free・Adzuki Chiffon Cake

1. Sift the cake flour. Divide the eggs into whites and yolks. Preheat the oven to 170℃.
2. Add 2/3 of the sugar to the bowl of egg whites little by little while whipping. Make a firm meringue and chill in the fridge.
3. Add the rest of the sugar to the bowl of egg yolks and mix until it becomes thick and white. Then add water and anko.
4. Sift the flour from Step 1 again into the bowl, and mix really well. Don't mash the anko.
5. Add 1/3 of the meringue (Step 2) and fold in lightly. Add 1/2 of the remaining meringue and mix.
6. Transfer all the batter to the bowl of the meringue, and mix using a cut-and-fold motion from the bottom. Mind you don't break the foamy texture.
7. Pour the batter into a chiffon mold. Hold the center of the mold, lift up and drop the mold lightly on the counter to pop air pockets from the batter.
8. Transfer to the oven. Bake at 170℃ for 20 minutes. Make 4~5 slits with a bread knife in between (optional).
9. Turn the temperature down to 160℃ and bake for another 10 minutes. You can leave the temperature at 170℃ if you like. If a skewer inserted into the cake comes out clean, take the cake out of the oven.
10. Invert the cake on top of a mug or cup, and wait until it has cooled down. If you try to take it out while it's still hot, it will fall apart.
11. When the cake has cooled, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer. Invert onto a plate to unmold.
12. Transfer to a serving plate and it's done.

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So that is going to wrap it up for this special food Recipe of Ultimate Oil Free・Adzuki Chiffon Cake. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!