Recipe of Any-night-of-the-week Oil Free・Adzuki Chiffon Cake

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Any-night-of-the-week Oil Free・Adzuki Chiffon Cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 begin with this particular recipe, we must prepare a few components. You can cook Oil Free・Adzuki Chiffon Cake using 6 ingredients and 12 steps. Here is how you can achieve it.

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 Get 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)

Steps 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.

While this is in no way the end all be all guide to cooking quick and easy lunches it's very good food for thought. The expectation is that this will get your creative juices flowing so that you could prepare excellent lunches for the family without the need to perform too horribly much heavy cooking through the process.

So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Super Quick Homemade Oil Free・Adzuki Chiffon Cake. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!