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ケーキ（バニラカップケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

薄力粉 : 60g
卵 : 2個
Granulated sugar (for meringue) : 50g
(A) Unsalted butter : 15g
(A) Milk : 大さじ1と1/2
バニラオイル : 5～7滴
(B) fresh cream : 100ml
(B) granulated sugar : 大さじ1/2
(B) Vanilla bean paste : 小さじ1/4
カラースプレー : 適量

Time required

60minutes

Procedure

1) prepare the material 02:36
Place (A) in a heat-resistant bowl and heat in a 600w microwave for 30 seconds.
Mix and melt the butter.
Separate the eggs into whites and yolks.
Beat the yolk.
2) メレンゲを作る 03:36
Preheat the oven to 150 degrees.
Whip the egg whites from 1 at high speed with a hand mixer for 20 seconds.
Add granulated sugar (for meringue) and whip at high speed for 1 minute.
Whisk on low speed for 1 minute.
3) 生地を作る 05:06
Add 1 beaten egg yolk to 2 and mix.
Add the cake flour while sifting and mix.
Add vanilla oil, 1 melted butter and mix.
4) 型に入れる 06:35
Add 3 to the 8th to 9th minute of the mold.
Gently drop the mold to release the air.
Mix the surface with a bamboo skewer and flatten it.
5) 焼く 07:20
Place 4 on a baking sheet and bake in an oven preheated to 150 degrees for 20 minutes.
Increase oven temperature to 200 degrees and bake for 5 minutes.
Remove from mold and cool upside down.
6) 生クリームを作る 08:39
Put (B) in a bowl.
Pour into ice water (not listed) and whisk for 7-8 minutes until stiff.
Place a piping bag in a tall container and add fresh cream.
7) 仕上げる 09:38
5に6をトッピングする。
カラースプレーを乗せ、お皿に盛って完成。

Point

・The amount for 8 No. 8 cups is described.
・Put a No. 8 paper cup in a muffin mold with a diameter of 7 cm and use it. A No. 8 heat-resistant silicone cup can be substituted.
・Use L size eggs.
・Granulated sugar can be replaced with white sugar.
・Vanilla extract can be substituted for vanilla bean paste.
・Mix gently so as not to crush the bubbles in the dough.
・ When cooling the cake, turn it upside down so that the bottom dough does not get stuck.