es Chiffon Vanilla
To make delicious chiffon cake, Koyama Susumu follows a strict set of rules. First of all, it must be light enough to eat like a slice of breakfast toast with a soft texture and deep flavor. It must also be fluffy and resilient enough to puff back up after being pressed down with a finger. All of these conditions are satisfied with a unique recipe that calls for thoroughly emulsifying the eggs, oil, and milk, and mixing them together with meringue made with a minimum of sugar. In the process of testing various recipes, Koyama realized he had truly achieved something special, so he added his famous "es" prefix to the cake's name. Choose from one of several varieties, featuring the refined aroma of Madagascar vanilla, "vanilla" imbued with the mature taste of cognac, or the fragrant Earl Grey flavor.