I have finally tried all the four chiffon cake recipes given in Keiko Ishida’s book – vanilla, black sesame, matcha and kinako (soybean). We (okay, more like TBH) really overdosed on chiffon cakes the last couple of weeks.
Of them, I like vanilla and black sesame the best. The matcha and kinako flavours were a little overwhelming for me. The matcha was a little too bitter and the colour of the cake turned out to be an odd shade of blackish-green (even though the photo in the book displayed a lovely emerald green cake). The kinako simply tasted weird.
What next…? I might try her dacquoise recipes.