Easiest Way to Prepare Quick Oil Free・Adzuki Chiffon Cake

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, oil free・adzuki chiffon cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Oil Free・Adzuki Chiffon Cake is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Oil Free・Adzuki Chiffon Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have oil free・adzuki chiffon cake using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Oil Free・Adzuki Chiffon Cake:

1. Make ready 4 large Egg yolks
2. Take 5 large Egg whites
3. Get 100 grams Cake flour
4. Prepare 50 grams Granulated sugar
5. Get 150 grams Anko (canned tsubu-an)
6. Get 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.

So that’s going to wrap it up with this special food oil free・adzuki chiffon cake recipe. Thank you very much for reading. I’m confident you can make this at home. There is 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 family, friends and colleague. Thank you for reading. Go on get cooking!