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1
Sift the cake flour.
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2
Warm the milk.
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3
Separate the egg yolks and whites, and chill the egg whites into the freezer.
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4
Place the butter into a microwave safe container, cover with plastic wrap, and microwave at 600W for 40 seconds.
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5
After mixing, microwave for an additional 20 seconds, until it starts to bubble gently around the edges.
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6
Take it out, add the sifted cake flour, and mix.
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7
When the mixture forms a mass, microwave it for another 20 to 30 seconds to even out the temperature.
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8
Add the warmed milk in four batches to the batter and mix.
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9
Blend well between additions.
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10
Add the egg yolks one at a time and mix, blending them.
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11
Add the French vanilla syrup and mix.
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12
Preheat the oven to 170 degrees C.
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13
In a separate bowl, whip the egg whites that have been in the freezer to get rid of any lumps.
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14
Add the salt, then add the sugar in 3 btches while whipping.
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15
When adding the third batch of sugar, add the maple syrup and katakuriko and mix.
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16
After rotating your handheld mixer at low speed about 5 times around the meringue, change to a whisk and whip slowly to even out the meringue texture.
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17
Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together.
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18
Return this to the meringue bowl.
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19
Scoop the batter up from the bottom, return it to the bowl, and repeat.
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20
Mix evenly throughout without crushing the bubbles.
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21
Pour the batter from Step 10 into the chiffon mold.
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22
Drag a chopstick or the equivalent in a circle around in the batter 5 times to even out the surface.
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23
Bake in an oven preheated to 170 degrees C for 20 minutes.
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24
Reduce to 160 degrees C, and bake for an additional 10~15 minutes.
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25
After baking, drop the entire mold from height onto a work surface to prevent the cake from shrinking.
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26
Let it cool as is inverted on top of a cup or similar.
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27
When the cake has cooled down enough, place in a plastic bag or similar.
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28
Let it rest for about half a day before taking the cake out of the pan.
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29
Slice and enjoy.
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30
This is the French vanilla syrup that I used this time.
