Green Shiso Corn Chiffon Cake
This Green Shiso Corn Chiffon Cake, prepared with green shiso, corn kernels, and almond flour, features a rich, snack-like texture.
Ingredients
egg yolks
45 g (17 cm) / 80 g (20 cm)
sugar A
38 g (17 cm) / 67 g (20 cm)
salad oil
28 g (17 cm) / 50 g (20 cm)
fresh milk (heated until almost boiling)
45 g (17 cm) / 80 g (20 cm)
salt
1 small pinch (17 cm) / small 1/8 (20 cm)
green shiso (blanched, tough stems removed, chopped)
60 g (17 cm) / 107 g (20 cm)
corn kernels (drained of excess water)
39 g (17 cm) / 70 g (20 cm)
cake flour (mixed and sifted with baking powder and almond flour)
56 g (17 cm) / 100 g (20 cm)
baking powder (mixed and sifted with cake flour and almond flour)
1 tsp (17 cm) / 2 tsp (20 cm)
almond flour (mixed and sifted with cake flour and baking powder)
14 g (17 cm) / 25 g (20 cm)
egg whites
90 g (17 cm) / 160 g (20 cm)
sugar B
28 g (17 cm) / 50 g (20 cm)
lemon juice
1/4 tsp (17 cm) / 1/2 tsp (20 cm)
Instructions
1
Preparation A
No hot water bath needed; refer to page 13 for pre-preparation steps.
2
Preparation B
Blanch green shiso, remove tough stems and chop; drain corn kernels; heat fresh milk; sift all dry ingredients together.
3
Mix egg yolks
Rub egg yolks and sugar A together at the bottom of the mixing bowl until well combined.
4
Mix liquids
Add preparation B-3 (heated fresh milk) to the container with salad oil.
5
Emulsify
Add the mixture from step 4 to the egg yolk and sugar A mixture.
6
Add ingredients
Add preparation B-1, B-2 (green shiso, corn kernels, salt).
7
Make batter
Add B-4 sifted dry ingredients to make the egg yolk batter.
8
Whip egg whites
Whip egg whites to make meringue.
9
Combine batters
Fold the egg yolk batter and meringue together.
10
Bake
Pour the batter into the mold and bake.
11
Unmold
Remove the cake from the mold.
