Recipe of Any-night-of-the-week Chiffon Cake with Kuromitsu and Kinako

Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Homemade Chiffon Cake with Kuromitsu and Kinako. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chiffon Cake with Kuromitsu and Kinako, 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 Chiffon Cake with Kuromitsu and Kinako 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 Chiffon Cake with Kuromitsu and Kinako is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Chiffon Cake with Kuromitsu and Kinako using 8 ingredients and 13 steps. Here is how you can achieve that.

I made kinako chiffon a couple times and ate it with whipped cream and kuromitsu. I wondered what would happen if I added kuromitsu to the batter.

For 18 cm [7.1 in] chiffon cake mold. Recipe by ko-ko

Ingredients and spices that need to be Take to make Chiffon Cake with Kuromitsu and Kinako:

1. 4 large Egg yolk
2. 5 large Egg white
3. 70 grams Light brown sugar (or granulated sugar)
4. 35 grams Kuromitsu
5. 20 ml Water
6. 40 ml Vegetable oil
7. 70 grams Cake flour
8. 30 grams Kinako

Steps to make Chiffon Cake with Kuromitsu and Kinako

1. Sift the cake flour and kinako together into a bowl. Separate the egg yolks and whites. Preheat the oven to 170°C.
2. Add 2/3 of granulated sugar little by little while whipping the egg whites to make a meringue with stiff peaks. Store in the refrigerator.
3. Add the rest of the granulated sugar into the bowl of egg yolks and whip until pale and fluffy. Add the brown sugar syrup, water, and vegetable oil.
4. Then, sift in the flour mixture from Step 1 into the bowl and mix well.
5. Add 1/3 of the meringue from Step 2 and fold. Add another half of the meringue and fold in the batter to mix.
6. Lastly, add the batter into the bowl of meringue and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
7. Pour the batter into a chiffon mold. Hold the middle of the mold and tap lightly against a flat surface to pop the trapped air bubbles.
8. Bake in the oven at 170°C for about 20 minutes. While baking, make 4-5 incisions with a bread knife (optional).
9. Lower the oven temperature to 160°C and bake for 10 more minutes (or you can keep it at 170°C). The cake is finished if a poked skewer comes out clean.
10. Cool the cake upside down on a cup. (The cake will fall apart if you try to remove the mold while it's hot).
11. Once the cake has cooled, run a palette knife along the side of the mold. Use skewers for the middle part. Drop the cake upside down onto a plate.
12. Garnish and it's ready to eat. It's really good if you pour kuromitsu over the dollop of whipped cream.
13. This is the kuromitsu I used. It's so convenient because I can use it for many dishes. I also used two 15 g packets of kinako.

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So that is going to wrap this up for this exceptional food Recipe of Quick Chiffon Cake with Kuromitsu and Kinako. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!