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ケーキ（米粉のスポンジケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

whole egg : 2 pieces
卵黄 : 1個
グラニュー糖 : 90g
米粉 : 70g
生クリーム : 25g

Time required

55minutes

Procedure

1) prepare the rice flour 00:37
Sieve rice flour once.
2) make the dough 00:57
Crack whole eggs and egg yolks into a bowl.
Add granulated sugar.
Whip with a hand mixer on high speed, then on medium speed.
Cover the cream with plastic wrap and heat in the microwave for 30 seconds.
Add the rice flour and mix by scooping from the bottom with a spatula.
Mix the warm fresh cream and mix it from the bottom to scoop it.
3) bake 05:48
Pour 2 into the mold.
Mix about 20 times with a bamboo skewer to even out the air bubbles.
Lower the temperature of the oven preheated to 180 degrees to 170 degrees and bake for 35-40 minutes.
4) 仕上げる 06:33
型に衝撃を与えて取り出して完成。

Point

- Uses a round shape with a diameter of 15 cm that can be removed at the bottom.
・We use fresh cream with 35% milk fat.
・Spread a cooking sheet on the mold.
・ Sifting rice flour prevents lumps from forming.
・You can use 3 whole eggs without using the yolk.
・Granulated sugar can be replaced with white sugar or cane sugar.
・In step 2, whisk in a cold state without boiling in hot water.
・By giving a shock after baking, the steam escapes and the sides do not shrink.