Indulge in the delightful lightness of a fluffy red bean paste chiffon cake, a surprisingly simple treat that's perfect for any occasion. This recipe elevates the classic chiffon cake with the sweet and subtly earthy flavor of red bean paste, creating a harmonious balance of textures and tastes. Forget complicated baking techniques; this recipe utilizes readily available ingredients, many of which can be found at your local 100-yen store, making it both budget-friendly and accessible to bakers of all skill levels. The result is a moist, airy cake that's as beautiful as it is delicious – a true testament to the magic of simple baking.
Imagine sinking your teeth into a cloud-like slice of this exquisite dessert. The delicate chiffon cake perfectly complements the smooth red bean paste filling, creating a symphony of flavors in your mouth. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions and transform simple ingredients into a truly unforgettable cake.
Tools Needed
- Hand mixer
- 15cm chiffon cake cup mold (No. 5 size)
- Bowls (at least 2)
- Rubber spatula
- Oven
Ingredients
- Eggs (large): 3
- Cake flour
- Crushed apricots
- Milk
- Salad oil
- Granulated sugar
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg whites and yolks. Place egg whites in a larger bowl and refrigerate.
- Beat egg yolks until slightly pale. Add salad oil (or rice oil) and mix lightly until fluffy.
- Add milk to the egg yolk mixture and mix well.
- Sift in the cake flour and gently fold into the batter.
- Whip egg whites on low speed for 30 seconds to create coarse bubbles. Add granulated sugar and beat on high speed for 1 minute, then low speed for 1 minute until glossy and stiff peaks form.
- Gently fold the whipped egg whites into the egg yolk batter in two additions. The first addition should be mixed more thoroughly to combine the consistency. Subsequent additions should be mixed gently to avoid deflating the meringue.
Step 2. Bake the Cake
- Pour batter into the prepared chiffon cake mold. Gently tap the mold 23 times to remove large air bubbles.
- Bake in a preheated 170°C oven for 7-10 minutes. Remove, make 4 cuts on the surface, and bake for an additional 23 minutes.
Step 3. Cool and Demold
- Invert the cake onto a bottle neck to cool completely.
- Once cool, carefully remove the cake from the mold and slice to serve.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Refrigerating the egg whites helps them whip better.
- Don't overmix the batter to maintain fluffiness.
- Making cuts on the surface during baking prevents it from cracking and promotes even rising.
- Inversion cooling is crucial to prevent the cake from shrinking.
Nutrition
- N/A
FAQs
1. Can I substitute the red bean paste with another filling?
Yes! You can experiment with other fillings like matcha paste, custard cream, or even whipped cream.
2. What if my chiffon cake doesn't rise properly?
Make sure you've properly separated your egg whites and yolks, and that you've whipped the egg whites to stiff peaks. Also, avoid overmixing the batter.
This fluffy red bean paste chiffon cake is a testament to how simple ingredients can create extraordinary results. Enjoy this delightful treat with friends and family, savoring every bite of its airy texture and harmonious flavors. Happy baking!