ケーキ（鍋スポンジケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし

Spread butter (not listed in ingredients) on the pan.
Prepare bowls of different sizes.
Fill a large bowl 1/3 full with hot water (not listed).
Put (A) into a small bowl.
Float (A) in a large bowl and boil over hot water.

Whip 1 with an electric hand mixer on low speed mode.
Once the sugar is mixed, switch to high speed mode.
Pick up the hand mixer and whisk until you can draw letters with the dripping batter.
Remove the dough from the boiling water.

Put the butter and milk in a small bowl and heat it with the hot water you removed the dough from to make the butter mixture.
Set the hand mixer to low speed and mix the dough for about 1 minute while rotating the bowl from step 2.
Add the flour while stirring.
Mix by cutting the dough with a spatula.

生地の粉っぽさが無くなったら、バター液の中へ生地を少量加えて馴染ませる。
馴染んできたら、3のボウルへ戻し入れヘラで全体を混ぜ合わせる。

Transfer 4 to pot 1.
Gently drop the pot from top to bottom several times.
Cover the pot and simmer for 10 minutes over low heat.
After 10 minutes, wipe off any water droplets on the lid.
Close the lid again and steam-bake for 5 minutes, then wipe off any water droplets and repeat the process of baking for 5 minutes a total of 3 times.

平たい皿へアルミホイルを被せる。
皿を鍋の上に乗せ、手で押さえたまま鍋をひっくり返す。
鍋を外す。
再度皿を使い、5の時点でスポンジの上だった面が底になるように鍋へ戻し入れる。
再び弱火で蓋をして、10分蒸し焼きにする。

Once the sponge is baked, remove it from the pan using a plate lined with kitchen paper.
Scrape off the hard top surface with a knife.
Once cooled, cut the sponge into half-thick pieces.