ケーキ（いちごショートケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし

Pour hot water (not listed) into a large bowl.
Place eggs and sugar (for the dough) in a small bowl.
Beat with a hand mixer on low speed.
Whisk at high speed while boiling water.
Remove from the boiling water and whisk at low speed while swirling the bowl.

Put the flour and baking powder in a colander and use your fingers to sift it into the mixture.
Mix by turning from the bottom with a rubber spatula.
Add milk and vegetable oil to a large bowl, scoop the batter into the mixture, mix well, then add back to the batter and mix.

Grease the container with oil.
Add the dough and drop it several times.
Cover with plastic wrap and heat in the microwave at 200W or 300W for 10 minutes, rotating the container after 5 minutes.
Heat for another 1 to 2 minutes in a 500W microwave.
Take it out and wrap both sides in kitchen paper.
Wrap in plastic wrap to remove rough heat.

スポンジケーキを四角に切る。
表面を切る。
真ん中を切る。

Put the cream in a bowl and take out 2 tablespoons.
Mix with a hand mixer on low speed.
Add sugar (for fresh cream) and mix.
Spread the cream on the sponge cake, then top with the remaining sponge cake and spread some more.
Mix the remaining cream with a hand mixer at high speed until stiff peaks form.
Mix on low speed for 1 minute.
Heat the remaining cream in the microwave for 1 minute.
Add gelatin to the remaining fresh cream, dissolve, and mix with the whipped cream.
Add condensed milk and mix.
Spread cream containing condensed milk and gelatin on top of the cream-covered sponge cake.

5の端を切る。
クリームを絞り出す。
いちごを盛り付けて完成。