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ケーキ（チョコレートシフォンケーキ）｜料理教室のBonちゃんさんのレシピ書き起こし

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Cooking class Bon-chan

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Ingredients

egg : 8 pieces
砂糖(卵白用) : 100g
砂糖(卵黄用) : 40g
水 : 80g
油 : 80g
牛乳 : 60g
薄力粉 : 120g
ココア : 40g

Time required

55minutes

Procedure

1) melt the cocoa 00:34
Heat the water in the microwave at 600 W for 1 minute to warm it up and add it to the cocoa.
Mix so that no lumps remain.
Add milk and oil and mix.
2) make the meringue 01:23
Add 1/3 of the sugar (for egg whites) to the egg whites and whisk with a hand mixer.
Add half of the remaining sugar (for egg whites) and whisk.
Add the remaining sugar (for the egg whites) and whisk.
3) make the dough 01:57
Mix the egg yolks with a hand mixer.
Add sugar (for egg yolks) and mix.
Add 1 and mix.
Sift in the cake flour and mix with a whisk.
Add a scoop of 2 and mix.
Add 1/2 of the remaining 2 and mix.
Add the batter to 2 and mix well.
4) 焼く 02:58
Pour 3 into the mold.
Shake it sideways to smooth the surface.
Remove the rubber band from the mold.
Bake in the oven at 180 degrees for 10 minutes.
Reduce the temperature to 170 degrees and bake for 25-30 minutes.
5) 仕上げる 03:17
4を逆さまにして冷ます。
型から外す。
お好みの大きさに切って完成。

Point

・21cm chiffon type is used.
・Use L size eggs.
・Wrap the parchment paper around the center tube of the chiffon and secure it with a rubber band.
・When mixing the egg yolks, use the same hand mixer that you used to make the meringue.
・Preheat the oven to 180 degrees.