Egg yolks - 3, Egg whites - 4, Cake flour - 80 g, Granulated sugar - 35 g. Rest of the ingredients - same as 18 cm mold's
Sift the cake flour. Divide the eggs into whites and yolks. Preheat the oven to 170℃.
Add 2/3 of the sugar to the bowl of egg whites little by little while whipping. Make a firm meringue and chill in the fridge.
Add the rest of the sugar to the bowl of egg yolks and mix until it becomes thick and white. Then add water and anko.
Sift the flour from Step 1 again into the bowl, and mix really well. Don't mash the anko.
Add 1/3 of the meringue (Step 2) and fold in lightly. Add 1/2 of the remaining meringue and mix.
Transfer all the batter to the bowl of the meringue, and mix using a cut-and-fold motion from the bottom. Mind you don't break the foamy texture.
Pour the batter into a chiffon mold. Hold the center of the mold, lift up and drop the mold lightly on the counter to pop air pockets from the batter.
Transfer to the oven. Bake at 170℃ for 20 minutes. Make 4~5 slits with a bread knife in between (optional).
Turn the temperature down to 160℃ and bake for another 10 minutes. You can leave the temperature at 170℃ if you like. If a skewer inserted into the cake comes out clean, take the cake out of the oven.
Invert the cake on top of a mug or cup, and wait until it has cooled down. If you try to take it out while it's still hot, it will fall apart.
When the cake has cooled, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer. Invert onto a plate to unmold.
Transfer to a serving plate and it's done.
Story Behind this Recipe
The adzuki chiffon cake with ama-natto I made before was delicious. And I wondered how it would taste with anko.
I used a store-bought canned anko this time. If you use different types of adzuki, the amount of water will change. So stick to this recipe if you can.