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ケーキ（ヨーグルトスフレケーキ）｜まんまるkitchenさんのレシピ書き起こし

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Round kitchen

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Ingredients

Yogurt : 200g
卵 : 3個
グラニュー糖 : 60g
薄力粉 : 50〜60g

Time required

80minutes

Procedure

1) make egg yolk batter 00:24
Mix yogurt well.
Put yogurt in a bowl.
Separate the eggs into yolks and whites and add the yolks to the yogurt.
Place the egg whites in a separate bowl.
Mix yogurt and egg yolks well with a whisk.
Sift in the flour and mix well.
2) make meringue 02:37
Add granulated sugar to the egg whites from Step 1 and whip at high speed with a hand mixer.
When the foam becomes fine, turn the hand mixer to low speed and whisk until stiff peaks form.
3) mix 03:11
Add 1/3 of 2 to 1 and mix with a whisk.
Add half of the remaining 2 ingredients and mix.
Add it back to step 2 and mix with a rubber spatula, scooping it up from the bottom.
4) 焼く 04:07
クッキングシートを敷いた型に3を流し入れて、表面の泡を竹串などで混ぜてつぶす。
天板に耐熱容器を乗せて、型を乗せる。
天板に熱湯(分量外)を流し入れる。
160度に予熱したオーブンで20分焼く。
オーブンの温度を140度に下げて、40焼く。
型を網の上に置き、粗熱を取る。
型から外し、クッキングシートを剥がして完成。

Point

・Preheat the oven to 160 degrees.
- Uses a round shape with a 15cm bottom that can be removed.
・When placing parchment paper on the mold, make sure the parchment paper on the sides is higher than the mold.
・M size eggs are used.
- If the egg yolk mixes with the egg white, it will become difficult to foam, so be careful not to mix the egg yolk when separating the eggs into the yolk and white.
・After baking, insert a bamboo skewer to check that there is no raw batter sticking to the cake.
・After baking, it will be easier to cut the dough if it is chilled.