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Cake (Raw chiffon cake) | Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

卵 : 2 pieces
グラニュー糖 : 45g
豆乳 : 25g
ごま油 : 25g
バニラオイル : 適量
薄力粉 : 50g
粉糖 : 適量

Time required

40minutes

Procedure

1) 生地を作る 00:15
Mix the egg yolks in a bowl.
Add 10g of granulated sugar, soy milk and oil in that order and mix well.
Sift in the cake flour and mix well.
Add vanilla oil and mix well.
Add 35g of granulated sugar in a bowl with egg whites in 3 batches and whisk until stiff peaks form.
Mix the meringue into the egg yolk batter in 3 batches.
When the dough is familiar, mix about 20 times with a rubber spatula.
2) オーブンで焼く 04:02
型に1を流し入れる。
170度のオーブンで25分程焼く。
焼き上がったら、網の上で冷ます。
冷めたら、型に沿ってシフォンナイフを入れて型から出す。
3) 盛り付ける 05:34
ホイップクリームを絞り袋に入れ、冷蔵庫で冷やす。
ケーキの両端に、箸などで穴をあける。
ホイップクリームを両端から絞り入れる。
ラップをして冷蔵庫で冷やす。
上から粉糖を振る。
適当な大きさに切り、お皿に盛り付けて完成。

Point

・Use rice oil, salad oil, rapeseed oil, etc.
・Separate the egg whites and yolks in advance, and chill the egg whites in the freezer or refrigerator while making the yolk batter.
・When the egg whites have cooled, start preheating the oven at 170.
・Whip the meringue until firm.
・When adding the meringue to the egg yolk batter, mix the entire mixture the first time, and mix the remaining two times with a whisk so that the meringue blends well.
・When all the meringue is added, pass the dough through the whisk several times as if scooping from the bottom with the whisk.
・For the whipped cream, add 3 teaspoons of sugar (not listed) to 100g of fresh cream (not listed) and whip until firm.
・Lay a cooking sheet on the mold, and cut straw paper only on the bottom part.