How to Make Tasty Chiffon Cake with Kuromitsu and Kinako

Chiffon Cake with Kuromitsu and Kinako. Sift the cake flour and kinako together into a bowl. Separate the egg yolks and whites. Kinako cookies or maybe kinako mochi.

Were fun to try, like the green and white mochi cakes. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. Optionally, this dessert can be drizzled with kuromitsu—black sugar syrup similar to molasses. You can cook Chiffon Cake with Kuromitsu and Kinako using 8 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chiffon Cake with Kuromitsu and Kinako

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

Kinako mochi is best enjoyed freshly prepared. The base flavor of this ice cream is made of kinako (roasted soy bean flour) that not only deepens the flavor, but also adds a dense body to each bite. Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil. It can be flavored with citrus, chocolate, vanilla, or any flavoring you chose.

Chiffon Cake with Kuromitsu and Kinako step by step

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..

It's usually served with a light dusting of confectioners' sugar or whipped cream; heavier buttercream frostings. This classic chiffon cake is moist, tender, and light as air. Check out this easy method of making this classic cake. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's typically paired with kuromitsu and kinako, a type of powdered roasted soybean, but you can use any topping you like.