Kakuni Chiffon Cake

Kakuni Chiffon Cake is a light and airy dessert inspired by traditional Japanese flavors, featuring a subtle sweetness and a hint of umami from the infused soy sauce. This unique cake offers a delightful twist on the classic chiffon, making it a perfect treat for those seeking an authentic yet innovative dessert experience.

Ingredients

• cake flour - 50g
• granulated sugar - 60g
• egg yolks - 2 large
• water - 30ml
• vegetable oil - 20ml
• soy sauce (Kosher) - 5ml
• baking powder - 1/2 tsp
• egg whites - 2 large
• cream of tartar - 1/4 tsp

Steps

1. Preheat the oven to 160°C (320°F) and prepare a 15cm round chiffon cake pan by greasing it lightly.
2. In a mixing bowl, whisk together the egg yolks, water, vegetable oil, and soy sauce until well combined.
3. Sift the cake flour and baking powder into the egg yolk mixture and stir until smooth.
4. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
5. Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form.
6. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool upside down in the pan to maintain its fluffy texture.
10. After the cake has completely cooled, run a knife around the edges and gently release it from the pan before serving.

Nutrition

• Calories: 190
• Protein: 5 g
• Carbs: 25 g
• Fiber: 0 g
• Sugar: 12 g
• Sodium: 200 mg
• Cholesterol: 150 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.03 L

Health Benefits

• Low in saturated fat, supporting heart health.
• Contains protein from eggs, aiding in muscle repair and growth.

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