Miso Cocoa Chiffon Cake
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hikarimiso.com.
Cooking tools:
- Hand mixer
- Sifter
- Cake pan
- Cooling rack
- Microwave
- Oven
- Heat-resistant container
- Mixing bowl
- Whisk
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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