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ケーキ（コーヒーシフォンケーキ）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

egg yolk : 4 pieces
グラニュー糖(卵黄用) : 60g
インスタントコーヒー : 大さじ1と1/2
熱湯 : 55g
太白ごま油 : 60g
塩 : ひとつまみ
薄力粉 : 110g
ベーキングパウダー : 3g
卵白 : 4個分
グラニュー糖(卵白用) : 70g

Time required

70minutes

Procedure

1) make coffee dough 00:20
Place the egg yolks in a bowl and chill the egg whites in the refrigerator.
Add granulated sugar (for the egg yolk) to the egg yolk and mix with a whisk until it becomes white.
Add instant coffee and boiling water to another bowl and mix.
Add the white sesame oil and salt and mix.
Add the coffee liquid to the egg yolk and mix.
Mix and sift the cake flour and baking powder.
Mix with a whisk until the powder disappears.
2) make the meringue 03:41
Place the egg whites in a bowl and beat on high speed with a hand mixer.
Add granulated sugar (for egg whites) in 3 batches and mix each time.
Mix for 1 minute on low speed.
3) mix 04:53
Add a scoop of meringue to the coffee dough and mix with a rubber spatula.
Add all the coffee dough to the meringue and mix with a whisk.
Switch to a rubber spatula and mix.
4) 焼く 05:49
Put 3 into the mold in 2 batches and spread.
Bake in the oven for 44 minutes at 160 degrees.
5) 仕上げる 06:31
4を逆さまにして冷ます。
型から取り出して完成。

Point

・Egg yolk and egg white are medium size.
・I use a chiffon type of about 18cm.
・Preheat the oven to 160 degrees.
・You can substitute salad oil for Taihaku sesame oil.
・If you like, you can add crème chantilly and coffee paste.