Recipe: Tasty Oil Free・Adzuki Chiffon Cake

Oil Free・Adzuki Chiffon Cake. Great recipe for Easy Oil-Free Chiffon Cake-Style Sponge Cake. This is an easy cake that is a snack for my child and me. It may be a little different from a chiffon cake. but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.

This is a meringue chiffon cake! Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix!. You can have Oil Free・Adzuki Chiffon Cake using 6 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Oil Free・Adzuki Chiffon Cake

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

In a separate medium bowl, beat together the egg yolks, water, oil, and extracts until pale yellow. Gently fold in the whipped egg whites. In a small sauce pan, pour in milk, sift in matcha powder. Hi HHB, it's possible to bake very good oil less chocolate chiffon.

Oil Free・Adzuki Chiffon Cake step by step

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..

I have came across a recipe for this cake with oil and went ahead to bake it. It turned out very well and nice. Nobody knows it is a fat free cake. I don't know if it is the same recipe but I have bookmarked this to try. I rummaged through my fridge and decided to use the Chobani greek yogurt sitting there to bake a batch of wonderfully soft and moist Matcha Adzuki Greek Yogurt Chiffon Cupcakes.