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1
Sift the cake flour and kinako together into a bowl.
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2
Separate the egg yolks and whites.
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3
Preheat the oven to 170C.
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4
Add 2/3 of granulated sugar little by little while whipping the egg whites to make a meringue with stiff peaks.
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5
Store in the refrigerator.
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6
Add the rest of the granulated sugar into the bowl of egg yolks and whip until pale and fluffy.
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7
Add the brown sugar syrup, water, and vegetable oil.
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8
Then, sift in the flour mixture from Step 1 into the bowl and mix well.
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9
Add 1/3 of the meringue from Step 2 and fold.
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10
Add another half of the meringue and fold in the batter to mix.
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11
Lastly, add the batter into the bowl of meringue and fold gently to avoid breaking the air bubbles.
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12
Fold gently from the bottom like using a knife to cut the meringue.
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13
Pour the batter into a chiffon mold.
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14
Hold the middle of the mold and tap lightly against a flat surface to pop the trapped air bubbles.
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15
Bake in the oven at 170C for about 20 minutes.
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16
While baking, make 4-5 incisions with a bread knife (optional).
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17
Lower the oven temperature to 160C and bake for 10 more minutes (or you can keep it at 170C).
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18
The cake is finished if a poked skewer comes out clean.
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19
Cool the cake upside down on a cup.
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20
(The cake will fall apart if you try to remove the mold while it's hot).
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21
Once the cake has cooled, run a palette knife along the side of the mold.
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22
Use skewers for the middle part.
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23
Drop the cake upside down onto a plate.
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24
Garnish and it's ready to eat.
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25
It's really good if you pour kuromitsu over the dollop of whipped cream.
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26
This is the kuromitsu I used.
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27
It's so convenient because I can use it for many dishes.
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28
I also used two 15 g packets of kinako.
