Oil FreeAdzuki Chiffon Cake

1. 1

   Sift the cake flour.

2. 2

   Divide the eggs into whites and yolks.

3. 3

   Preheat the oven to 170C.

4. 4

   Add 2/3 of the sugar to the bowl of egg whites little by little while whipping.

5. 5

   Make a firm meringue and chill in the fridge.

6. 6

   Add the rest of the sugar to the bowl of egg yolks and mix until it becomes thick and white.

7. 7

   Then add water and anko.

8. 8

   Sift the flour from Step 1 again into the bowl, and mix really well.

9. 9

   Don't mash the anko.

10. 10

    Add 1/3 of the meringue (Step 2) and fold in lightly.

11. 11

    Add 1/2 of the remaining meringue and mix.

12. 12

    Transfer all the batter to the bowl of the meringue, and mix using a cut-and-fold motion from the bottom.

13. 13

    Mind you don't break the foamy texture.

14. 14

    Pour the batter into a chiffon mold.

15. 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. 16

    Transfer to the oven.

17. 17

    Bake at 170C for 20 minutes.

18. 18

    Make 4~5 slits with a bread knife in between (optional).

19. 19

    Turn the temperature down to 160C and bake for another 10 minutes.

20. 20

    You can leave the temperature at 170C if you like.

21. 21

    If a skewer inserted into the cake comes out clean, take the cake out of the oven.

22. 22

    Invert the cake on top of a mug or cup, and wait until it has cooled down.

23. 23

    If you try to take it out while it's still hot, it will fall apart.

24. 24

    When the cake has cooled, cut around it with a cake knife to separate it from the mold.

25. 25

    Separate the cake from the center part with a bamboo skewer.

26. 26

    Invert onto a plate to unmold.

27. 27

    Transfer to a serving plate and it's done.

* Per serving · 4 servings · Values may vary.