Ingredients (2 servings)
| Hojicha Powder | 2 tbsp(8 g) |
| Eggs | 4 |
| Vegetable Oil | 3 tbsp |
| Water | 70 mL |
| All-purpose flour | 75 g |
| Granulated Sugar | 60 g |
| A Pinch of Salt |
How to make
| 1 Preheat the oven to 180°C (356°F). |
| 2 Separate the eggs into yolks and whites. |
| 3 In a bowl, mix the egg yolks, vegetable oil, and water until combined. |
| 4 Sift together the flour and hojicha powder, then add to the yolk mixture and mix until smooth. |
| 5 In another bowl, beat the egg whites with salt, gradually adding sugar, until stiff peaks form. |
| 6 Gently fold the egg whites into the batter in batches. |
| 7 Pour the batter into a chiffon cake mold and smooth the surface. |
| 8 Bake at 180°C for about 30 minutes. |
| 9 Remove from the oven and allow to cool completely before removing from the mold. |
A light and fluffy hojicha chiffon cake with a delicate roasted aroma and gentle sweetness—soft, airy, and irresistibly comforting.