Place the butter into a microwave safe container, cover with plastic wrap, and microwave at 600W for 40 seconds. After mixing, microwave for an additional 20 seconds, until it starts to bubble gently around the edges.

Take it out, add the sifted cake flour, and mix. When the mixture forms a mass, microwave it for another 20 to 30 seconds to even out the temperature.

Add the warmed milk in four batches to the batter and mix. Blend well between additions.

Add the egg yolks one at a time and mix, blending them. Add the French vanilla syrup and mix. Preheat the oven to 170ºC.

In a separate bowl, whip the egg whites that have been in the freezer to get rid of any lumps. Add the salt, then add the sugar in 3 btches while whipping.

When adding the third batch of sugar, add the maple syrup and katakuriko and mix.

After rotating your handheld mixer at low speed about 5 times around the meringue, change to a whisk and whip slowly to even out the meringue texture.

Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together. Return this to the meringue bowl.

Scoop the batter up from the bottom, return it to the bowl, and repeat. Mix evenly throughout without crushing the bubbles.

Pour the batter from Step 10 into the chiffon mold. Drag a chopstick or the equivalent in a circle around in the batter 5 times to even out the surface.

Bake in an oven preheated to 170ºC for 20 minutes. Reduce to 160ºC, and bake for an additional 10~15 minutes.

After baking, drop the entire mold from height onto a work surface to prevent the cake from shrinking. Let it cool as is inverted on top of a cup or similar.

This is the French vanilla syrup that I used this time.