Oil Free・Adzuki Chiffon Cake. Great recipe for Oil Free・Adzuki Chiffon Cake. The adzuki chiffon cake with ama-natto I made before was delicious. And I wondered how it would taste with anko.

Great recipe for Oil-free Tofu Chiffon Cake. I baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu! This is a meringue chiffon cake! You can have Oil Free・Adzuki Chiffon Cake using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Oil Free・Adzuki Chiffon Cake

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

Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix!. Great recipe for Oil-free Green Tea Chiffon Cake. I made my beloved non-oil chiffon cake with green tea.

Oil Free・Adzuki Chiffon Cake step by step

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..

The point it to thoroughly whip the eggs. Bake it until it cracks and that part turns golden brown. I love western baked deserts, but I love Japanese-style deserts too. I wanted to make a Japanese style chiffon cake, so I combined my favorite matcha, adzuki beans and chestnuts together. Try to use canned boiled adzuki sweet beans, which maintain their shape.