Miso Cocoa Chiffon Cake | Hikari Miso
Miso Cocoa Chiffon Cake Thanks to rich and salty miso, this chocolate cake has a nice aftertaste kick. This recipe uses an 18 cm diameter chiffon cake
Ingredients
- 4 Egg yolks
- 2.1 oz (60g) Granulated sugar
- 2.8 oz (80g) Cake flour
- 0.7 oz (20g) Cocoa powder
- Desired amount of Whipping cream
- 2 tbsp Milk
- 3 tbsp Olive oil
- 2 tbsp ORGANIC MISO WHITE
- 4 Egg white
- A pinch of Salt
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