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Before you jump to Oil Free・Adzuki Chiffon Cake recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
We are very mindful that consuming healthy meals can help us really feel better within our bodies. Increasing our intake of sensible foods while reducing the intake of unhealthy types plays a part in a more healthy feeling. A bit of pizza does not make you feel as healthy as eating a fresh green salad. Sometimes it’s tough to find healthier foods for treats between meals. Shopping for snacks can be a challenge because you have a great number of options. Why not try some of the following nutritious snacks the next time you need some extra energy?
Whole grain foods are an superb choice for a fast healthy snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can easily be healthier with whole fiber chips and crackers. Choosing whole grain food items is always better than eating the refined grains we commonly come across in our grocery stores.
A large selection of instant health snacks is easily obtainable. Determining to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to oil free・adzuki chiffon cake recipe. To cook oil free・adzuki chiffon cake you only need 6 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Oil Free・Adzuki Chiffon Cake:
- Prepare 4 large Egg yolks
- Get 5 large Egg whites
- Use 100 grams Cake flour
- Provide 50 grams Granulated sugar
- You need 150 grams Anko (canned tsubu-an)
- Get 40 ml Water (or milk)
Steps to make Oil Free・Adzuki Chiffon Cake:
- Sift the cake flour. Divide the eggs into whites and yolks. Preheat the oven to 170℃.
- 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.
- 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.
- Sift the flour from Step 1 again into the bowl, and mix really well. Don't mash the anko.
- Add 1/3 of the meringue (Step 2) and fold in lightly. Add 1/2 of the remaining meringue and mix.
- 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.
- 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.
- Transfer to the oven. Bake at 170℃ for 20 minutes. Make 4~5 slits with a bread knife in between (optional).
- 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.
- 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.
- 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.
- Transfer to a serving plate and it's done.
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