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ケーキ（メイプルシフォンケーキ）｜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

卵 : 3個
薄力粉 : 70g
サラダ油 : 70g
メープルシロップ : 大さじ3
グラニュー糖 : 30g
牛乳 : 50ml

Time required

60minutes

Procedure

1) make egg yolk dough 01:36
Crack the eggs into a bowl and separate the egg whites and yolks.
Chill the egg whites in the refrigerator.
Beat the egg yolk, add maple syrup and mix.
Add salad oil and milk in that order, and mix each time.
Add the cake flour while sifting and mix so that no lumps are formed.
2) make the meringue 03:33
Preheat the oven to 170 degrees.
Beat the egg whites with a hand mixer at high speed for 20 seconds.
Add granulated sugar and beat on high speed with a hand mixer for 1 minute.
Beat on low speed with a hand mixer for 1 minute.
3) make the dough 05:06
Add a scoop of 2 to 1 and mix.
Add a scoop of 2 to 1 again and mix lightly.
Put the mixture back into 2 and mix lightly with a rubber spatula.
4) 型に入れる 06:49
型に3を流し入れる。
竹串で生地を混ぜ、気泡を取り除く。
型を2～3回軽く落として空気を抜く。
5) 焼く 07:26
4を天板に乗せ、170度に予熱したオーブンで7分焼く。
オーブンから取り出し、包丁で4ヶ所切り込みを入れる。
再度170度に予熱したオーブンで23分焼く。
オーブンから取り出し、逆さにした状態で冷ます。
型から取り外し、食べやすい大きさに切る。
お皿に盛って完成。

Point

・Use a 15cm chiffon cake cup for the mold.
・Use medium size eggs.
・Granulated sugar can be replaced with white sugar.
・Milk can be replaced with water. It has a softer finish than milk.
・Whip the meringue in step 2 until peaks form. Finally, lather at a low speed to create a fine finish.
・If you mix too much in step 3, it will be difficult for the dough to rise, so mix lightly.