シフォンケーキ（桜島大根シフォンケーキ）| かごっまおごじょさんのレシピ書き起こし

Grate the Sakurajima radish.
Finely chop the Sakurajima radish leaves and squeeze out the water.
Mix cake flour and baking powder.
Coat the chiffon mold with salad oil.

Put the egg yolk and sugar in a bowl and mix with a whisk until it becomes whitish.
Add salad oil in 3 batches and mix well each time.
Add grated daikon radish, chopped leaves, and grated small mandarin orange peel, and mix well each time.
Add the cake flour and baking powder, and mix with a rubber spatula until the mixture is no longer powdery.

In another bowl, make a meringue with the egg whites and whisk until stiff peaks form.

2に3を3回に分けて入れ、泡が潰れないようにやさしく混ぜ合わせる。

シフォン型に生地を流し込み、数回落として平らにする。
オーブン180度で30分焼く。
焼きあがったら、逆さまにして、十分冷めるまで待つ。
型から取り出したら完成。