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Cake (strawberry chiffon cake)｜Transcription of Bon-chan's recipe from the cooking class

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Cooking class Bon-chan

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Ingredients

egg : Four
Granulated sugar (for egg whites) : 40g
Granulated sugar (for egg yolk) : 20g
oil : 40g
cake flour : 70g
いちご : 100g

Time required

55minutes

Procedure

1) prepare the strawberries 01:00
Weigh the strawberries.
Puree with a mixer or blender.
2) make the meringue 01:32
Separate the egg yolks and whites into a bowl.
Add the granulated sugar (for the egg whites) to the egg whites in three batches, and mix each time with a hand mixer to make a meringue.
3) make the dough 02:25
Mix the egg yolks with a hand mixer.
Add granulated sugar (for the egg yolk) and mix.
Mix while adding oil.
Mix while adding 1.
Sift in the cake flour.
Switch to a whisk and mix.
Add a scoop of 2 and mix.
Add the remaining half of 2 and mix.
Put the batter into 2 and mix quickly.
4) 焼く 03:33
Pour 3 into the mold.
Shake the mold from side to side and remove the rubber band.
Bake in the oven for 10 minutes at 170 degrees, then lower the temperature to 160 degrees and bake for 20-25 minutes.
5) 仕上げる 03:48
型を逆さまにして冷ます。
型から取り出す。
お好みの大きさに切って完成。

Point

・Use L size eggs.
・Use small red strawberries.
・17cm chiffon type is used.
・Wrap oven paper around the chiffon-shaped tube and secure it with a rubber band.
・If you don't have a mixer or blender, put the strawberries in a bag and squeeze them with your hands.
・If the redness is not enough when the strawberries are pureed, add food coloring.
・During step 3, switch to a whisk and mix in a cutting motion.