ケーキ（カスタードクリームシフォンケーキ）｜MoLaLa Cookさんのレシピ書き起こし

Put (A) in a bowl and whisk.
Add the cake flour while sifting and mix.
Add the egg yolk, mix and strain the dough through a sieve.

Put (B) in a bowl and whisk.
Add the sugar (for dough) in 3 batches and whisk each time.
Add about 2 scoops of meringue to 1 and mix lightly.
Add the mixture back to step 1, mix, and put in a piping bag.

Squeeze 2 into the mold.
Bake in an oven preheated to 130 degrees for 50 minutes.
Raise the temperature to 150 degrees and bake for 15 minutes.
Remove and cool.

Put (C) in a pot and mix.
Add milk little by little and mix each time.
Heat over low heat while stirring.
Add butter and mix.
Place in a bowl, cover tightly with plastic wrap, and chill in the refrigerator for 1 hour.

Poke a hole in the center of 3 with chopsticks.

Put the cream in a bowl and whisk.
Whip 4 until smooth.
Add 4 little by little to the fresh cream and mix each time.
Add the entire amount of 4, whisk, and put in a piping bag.

6を5の穴に絞り入れる。
粉糖(分量外)を振り、お皿に盛って完成。