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Cake (sandwich cake with fresh cream) | Recipe transcription by MoLaLa Cook

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MoLaLa Cook

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Ingredients

corn oil : 45ml
milk : 50ml
cake flour : 55g
egg yolk : 5 pieces
egg white : 5 pieces
(A) salt : 0.1g
(A) lemon juice : 2ml
sugar : 45g
(B) fresh cream : 180g
(B) powdered sugar : 18g

Time required

60minutes

Procedure

1) make egg yolk dough 00:11
Crack the eggs into a bowl and separate the yolks and whites.
Freeze the egg whites in the freezer for 15 minutes.
Add corn oil and milk to another bowl and mix.
Add the cake flour while sifting and mix.
Add the egg yolk, mix, and line the mold with a cooking sheet.
2) make the meringue 02:11
Add (A) to the frozen egg whites from 1 and whisk with a hand mixer.
Add the sugar in 3 batches, beating each time.
3) make the dough 03:05
Add two scoops of 2 to 1 and mix.
Add two scoops of 2 and mix.
Put the mixture back into 2 and mix.
4) 焼く 04:21
Pour 3 into the mold from 1 and move the mold so that the dough is flat.
Bake in an oven preheated to 160 degrees for 25 minutes.
Remove from the mold and remove the cooking sheet.
5) 生クリームを作る 06:04
Put (B) in a bowl and mix with a hand blender.
6) 成形する 06:30
Apply 5 to 4, cut in half and stack.
Cut off the edge of the dough, lay it horizontally and cut it in half.
Cut diagonally and serve on a plate to complete.

Point

・Use a square mold of 28 cm x 28 cm.
・Use milk that has been returned to room temperature.
・In step 2, whip until the meringue does not flow even when the bowl is tilted.
・Step 4 heats the upper and lower heaters and bakes in the middle.
・Be careful not to beat the fresh cream in step 5 too much.