ケーキ（キャラメルシフォンケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

Add the granulated sugar (for caramel) to the pan in 3 batches, and dissolve over medium heat while shaking the pan each time.
Heat the milk in a 600W microwave for 15-30 seconds.
When small bubbles appear from the caramel, add the milk little by little.
Heat while stirring, and turn off the heat when it boils again.

Place (A) in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Heat in the microwave 4-5 times in the same way to melt the white chocolate.

Combine (B) and sift about 3 times.

Separate the egg whites into a large bowl and the yolks into small plates.
Add granulated sugar (for meringue) to the egg whites and beat with a hand mixer at high speed.

Preheat the oven to 180 degrees.
Mix 2 and melt the white chocolate.
Add the egg yolk and 3 in that order, and mix each time.
Add a scoop of 4 to the dough and mix.
Put the mixture back into 4 and mix.

型の半分に5を流し入れ、軽く落として整える。
1に残りの5を加えて混ぜ、型に流し入れる。
竹串で混ぜ、マーブル模様を作る。

Place 6 on a baking sheet and bake in an oven with the temperature lowered to 170 degrees for 50 minutes.

Turn the mold upside down and let it cool at room temperature for about 30 minutes.
When the heat is removed, insert a knife into the sides and bottom and remove from the mold.
Cut into bite-size pieces and place on a plate to complete.