Chiffon cake with kinako recipe
Kinako chiffon cake is a light, fluffy dessert, delicately flavored with roasted soy flour (kinako). This airy cake is distinguished by its soft texture and slightly nutty flavor. Accompanied by caramelized apple compote and creamy chantilly, it brings a touch of balanced indulgence to every bite. Simple to prepare, it's perfect for a refined dessert with the unique flavors of Japan.
- Author
- iRASSHAi
- Prep Time
- 20 minutes
- Cooking Time
- 40 minutes
- Servings
- 6
- Category
Sweet
- Kitchen
Japanese
Ingredients
- 5 eggs
- 90 g sugar
- 50 g rice bran oil
- 80 g milk
- 90 g flour
- 30 g kinako (roasted soy powder)
- 1 teaspoon baking powder
- 20 g starch
- Chantilly
- Caramel applesauce
Directions
- Separate the egg whites from the yolks. In a large bowl, beat the egg yolks with the sugar until light and fluffy. Add the rice oil and milk, and mix well.
- Sift together the flour, kinako, baking powder and cornstarch. Add these dry ingredients to the egg yolk mixture, mixing gently until smooth.
- In a separate bowl, beat the egg whites until stiff with a pinch of salt. Gently fold them into the previous mixture, taking care not to break the whites.
- Preheat oven to 170°C. Pour the batter into an ungreased chiffon cake tin and bake for around 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once cooked, turn the tin out onto a wire rack and leave to cool completely upside down before carefully removing the cake from the tin.
- Serve each slice with a spoonful of whipped cream on the side and a few spoonfuls of warm caramel applesauce.
