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ケーキ（苺シフォンケーキ）｜ coris cooking さんのレシピ書き起こし

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coris cooking

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Ingredients

strawberry : 150g
粉糖 : 小さじ1
卵 : 4個
(A)グラニュー糖 : 60g
油 : 60g
塩 : ひとつまみ
薄力粉 : 110g
ベーキングパウダー : 3g
(B)グラニュー糖 : 70g

Time required

60minutes

Procedure

1) make preparations 00:20
Cut off the stem of the strawberry.
Cut half of the strawberries into 3-5 mm pieces, put them in a bowl, and add the powdered sugar.
Juice the other half of the strawberries with a juicer.
Separate the egg yolks and egg whites and keep the egg whites in the refrigerator.
2) make egg yolk batter 01:54
Put the egg yolk and A granulated sugar in a bowl and mix well.
In another bowl, add 1 strawberry juice, oil, and salt, and mix well.
Add the strawberry juice solution to the bowl of the egg yolk solution and mix well.
Add the cake flour and baking powder while sifting and mix, then add the diced strawberries from 1 and mix.
3) make the meringue 05:00
Remove the egg whites from step 1 from the refrigerator and add the granulated sugar from step B in 3 batches while whipping with an electric mixer.
4) シフォン生地を作る 06:15
3をひとすくい2に加え軽く混ぜ合わせる。
2をすべて3に加え混ぜ合わせる。
5) bake in an oven 07:20
18cmシフォンケーキ型に4を流し入れ、表面を平らにならす。
160度に予熱したオーブンで約44分焼く。
オーブンから取り出したらすぐに逆さにして、常温で冷ましたら完成。

Point

・If the strawberries in step 1 are cut too large, they may become undercooked or hollow when baked, so be sure to cut them 3 to 5 mm smaller.
・When mixing the dough in step 4, do it quickly with the image of not breaking the meringue bubbles as much as possible.
・When pouring into the mold in step 5, it is best to divide it into 2 batches and smooth it out.
・After baking in step 5, insert a bamboo skewer to check if the dough sticks.