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ケーキ（バナナシフォンケーキ）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

banana : 2 to 3
卵 : 3個
砂糖 : 50g
サラダ油 : 50g
牛乳 : 大さじ2(30g)
薄力粉 : 60g

Time required

150minutes

Procedure

1) make egg yolk dough 01:08
Separate the egg whites and yolks and put the egg whites in the freezer.
Add half to two-thirds of the sugar to the egg yolk and mix with a whisk to incorporate air.
Add a small amount of salad oil and mix, then add the rest of the salad oil and mix.
Add milk and mix.
2) make the meringue 03:31
Mix the egg whites with a whisk to cut the stiffness.
Add a pinch of remaining sugar and mix, then add half of the remaining sugar and mix.
Add the rest of the sugar and mix until stiff peaks form.
3) mix 05:09
Tear the banana and put it in 1.
Roughly mash with a whisk.
Add 1/3 of 2 and mix.
Switch to a rubber spatula, add the remaining 2 ingredients, and mix by lifting from the bottom.
Sift in the cake flour.
Mix until there is no dust.
4) 加熱する 06:17
Coat the inside of the inner pot of the rice cooker with butter (not listed) and salad oil (not listed).
Pour in 3.
Put it in the rice cooker and heat it in the rice cooking mode for the first time and the quick cooking mode for the second time.
If the dough is raw, heat it in rice cooking mode for the third time.
5) 仕上げる 07:36
4を炊飯器の内釜から取り出して完成。

Point

・I use M size eggs.
・Putting the egg whites in the freezer will make them foam better.
・When putting the egg whites in the freezer, do so within 10 minutes.
・If you are concerned about the chalazae of the egg white, remove it.
・After completion, insert a toothpick to check if the liquid does not stick.