Lake Make a Hojicha Chiffon Cake!
Hojicha Chiffon Cake Recipe!
Ingredients:
4 large eggs (separated into yolks and whites)
75g sugar (to be added to the egg whites)
1g salt
60g vegetable oil
65g milk
73g cake flour (low-gluten flour)
7g hojicha powder
3g baking powder
Instructions:
Prepare the Egg Yolks Mixture:
In a bowl, whisk together the egg yolks (4 yolks) until they are well blended.
Add the vegetable oil (60g) and milk (65g) to the yolks, and whisk until smooth.
Sift the cake flour (73g), hojicha powder (7g), baking powder (3g), and salt (1g) into the yolk mixture. Gently fold until the mixture is smooth and free of lumps.
Make the Meringue:
In a separate clean, dry bowl, beat the egg whites (from 4 eggs) until foamy.
Gradually add the entire 75g of sugar while continuing to beat the egg whites until stiff peaks form. The meringue should be glossy and hold its shape well.
Combine Mixtures:
Gently fold the meringue into the egg yolk batter in three parts. Be careful to fold gently to avoid deflating the meringue, ensuring a light and airy batter.
Bake the Cake:
Preheat your oven to 170°C (340°F).
Pour the batter into an ungreased chiffon cake pan (about 15cm in diameter).
Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean.
Cool the Cake:
Once baked, immediately invert the pan and allow the cake to cool completely upside down. This helps prevent the cake from collapsing.
Remove and Serve:
Once completely cool, run a knife around the edges to loosen the cake from the pan.
Hojicha Mascarpone Cream Recipe
Ingredients:
400g heavy cream (whipping cream)
40g mascarpone cream
35g sugar
10g hojicha powder
Instructions:
Whip the Cream:
Place all ingredients (400g heavy cream, 40g mascarpone cream, 35g sugar, and 10g hojicha powder) into a mixing bowl.
Whip everything together at medium speed until the cream reaches stiff peaks. Be careful not to over-whip.
Serve:
Your hojicha mascarpone cream is ready to be spread or piped onto your chiffon cake. Enjoy its smooth, balanced flavor with the roasted notes of hojicha!
🎥 Chef Aram Yun
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