Souffle Chiffon Cake - butter

Method

• Sift the cake flour.
• Warm the milk.
• Separate the egg yolks and whites, and chill the egg whites into the freezer.
• Place the butter into a microwave safe container, cover with plastic wrap, and microwave at 600W for 40 seconds.
• After mixing, microwave for an additional 20 seconds, until it starts to bubble gently around the edges.
• Take it out, add the sifted cake flour, and mix.
• When the mixture forms a mass, microwave it for another 20 to 30 seconds to even out the temperature.
• Add the warmed milk in four batches to the batter and mix.
• Blend well between additions.
• Add the egg yolks one at a time and mix, blending them.
• Add the French vanilla syrup and mix.
• Preheat the oven to 170 degrees C.
• In a separate bowl, whip the egg whites that have been in the freezer to get rid of any lumps.
• Add the salt, then add the sugar in 3 btches while whipping.
• When adding the third batch of sugar, add the maple syrup and katakuriko and mix.
• After rotating your handheld mixer at low speed about 5 times around the meringue, change to a whisk and whip slowly to even out the meringue texture.
• Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together.
• Return this to the meringue bowl.
• Scoop the batter up from the bottom, return it to the bowl, and repeat.
• Mix evenly throughout without crushing the bubbles.
• Pour the batter from Step 10 into the chiffon mold.
• Drag a chopstick or the equivalent in a circle around in the batter 5 times to even out the surface.
• Bake in an oven preheated to 170 degrees C for 20 minutes.
• Reduce to 160 degrees C, and bake for an additional 10~15 minutes.
• After baking, drop the entire mold from height onto a work surface to prevent the cake from shrinking.
• Let it cool as is inverted on top of a cup or similar.
• When the cake has cooled down enough, place in a plastic bag or similar.
• Let it rest for about half a day before taking the cake out of the pan.
• Slice and enjoy.
• This is the French vanilla syrup that I used this time.