Combine the dry ingredients and sift. Chop the chestnuts and dust with flour. Separate the egg yolk and whites. Chill the egg white in the refrigerator. Preheat the oven to 170℃.
Whisk the egg yolk. Add vegetable oil first, then milk, adzuki beans in that order and mix well after each addition (avoid crushing the adzuki beans).
Add the dry ingredients to Step 2 and mix well using a whisk.
Add a pinch of salt to the egg white and whisk. Then add granulated sugar little at a time and whip it up.
When the egg whites are whipped, add the rest of the granulated sugar and whip using the highest level on a hand mixer to a shiny meringue. Whip until stiff peaks forms.
Whip again using the lowest level on the hand mixer to even up the bubbles. Then add one scoop of the meringue to the egg yolk mixture and mix well.
Make sure to mix the meringue each time to incorporate any water, and whisk until smooth.
Add one more scoop of meringue to the egg yolk mixture. Using a rubber spatula, scoop until incorporated.
Last, add the egg yolk mixture to the bowl with meringue. Mix well gently while scooping the mixture.
Add the chopped chestnuts from Step 9 and mix few times, then pour the mixture into the cake pan. Pour until the cake pan is 80% full. Stir the mixture with a chopstick a few times to spread out the batter.
Bake at 170℃ for 20 minutes. Then reduce the oven temperature to 160℃ and bake for another 20 minutes. Stick a bamboo skewer through the cake, and if the skewer comes out clean, the chiffon cake is done.
When the chiffon cake is baked, turn the cake pan upside down and let it cool down completely. Take the chiffon cake out of the cake pan when it is cool and enjoy.
This is the can of adzuki beans I used. The beans have not be mashed, and there isn't much paste. If you are using this type of adzuki beans, use 100 g.
This is a picture of another type of cooked adzuki beans. The texture is mushy and sticky, and more like paste. If you're using this type, use 80 g.
This picture is a chiffon cake using the canned adzuki beans paste mentioned at Step 14. The chiffon cake is still fine and fluffy, but it hasn't retained the shape of adzuki beans. Make this chiffon cake using the sweet adzuki beans you like.
This one is about in the middle of Step 13 and 14. Use 90 g for this type. Decide the amount to use depending on how the adzuki sweet beans looks like, or use the one mentioned in the recipe.
Adding the adzuki beans and chestnuts might let the chiffon cake deflate depending on the weight of the adzuki beans and chestnuts, so after cutting, wrap the cake with plastic wrap and sore the cakes in a tupperware to store.
FYI: For 18 cm in diameter mold: Change 3 large sized egg yolks to 4 large sized egg yolk; 60 ml of milk to 80 ml; then 60 g of cake flour to 65 g.
Story Behind this Recipe
I love western baked deserts, but I love Japanese-style deserts too. I wanted to make a Japanese style chiffon cake, so I combined my favorite matcha, adzuki beans and chestnuts together.
Try to use canned boiled adzuki sweet beans, which maintain their shape. The chestnuts are optional. If you are adding it to the cake, chop it up finely before adding to the batter.