-
1
Sift the cake flour.
-
2
Divide the eggs into whites and yolks.
-
3
Preheat the oven to 170C.
-
4
Add 2/3 of the sugar to the bowl of egg whites little by little while whipping.
-
5
Make a firm meringue and chill in the fridge.
-
6
Add the rest of the sugar to the bowl of egg yolks and mix until it becomes thick and white.
-
7
Then add water and anko.
-
8
Sift the flour from Step 1 again into the bowl, and mix really well.
-
9
Don't mash the anko.
-
10
Add 1/3 of the meringue (Step 2) and fold in lightly.
-
11
Add 1/2 of the remaining meringue and mix.
-
12
Transfer all the batter to the bowl of the meringue, and mix using a cut-and-fold motion from the bottom.
-
13
Mind you don't break the foamy texture.
-
14
Pour the batter into a chiffon mold.
-
15
Hold the center of the mold, lift up and drop the mold lightly on the counter to pop air pockets from the batter.
-
16
Transfer to the oven.
-
17
Bake at 170C for 20 minutes.
-
18
Make 4~5 slits with a bread knife in between (optional).
-
19
Turn the temperature down to 160C and bake for another 10 minutes.
-
20
You can leave the temperature at 170C if you like.
-
21
If a skewer inserted into the cake comes out clean, take the cake out of the oven.
-
22
Invert the cake on top of a mug or cup, and wait until it has cooled down.
-
23
If you try to take it out while it's still hot, it will fall apart.
-
24
When the cake has cooled, cut around it with a cake knife to separate it from the mold.
-
25
Separate the cake from the center part with a bamboo skewer.
-
26
Invert onto a plate to unmold.
-
27
Transfer to a serving plate and it's done.
