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シフォンケーキ（生姜のシフォンケーキ）｜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 servings
Granulated sugar (for dough) : 25g
(A) Sweet ginger syrup : 60g
(A) Taihaku sesame oil : 60g
(A) Salt : ひとつまみ
(B) Light flour : 110g
(B)Baking powder : 3g
卵白 : 4個分
Granulated sugar (for meringue) : 70g
生姜の甘煮の果肉 : 約80g

Time required

70minutes

Procedure

1) Prepare the pulp for candied ginger 00:36
Finely chop the sweet ginger pulp into about 2mm pieces.
2) make the dough 01:30
Put the egg yolks and granulated sugar (for the dough) in a bowl and mix with a whisk until the mixture becomes white.
Mix (A) with a whisk and add. Mix with a whisk.
Sift in (B) and mix with a whisk.
Add the candied ginger pulp and mix with a rubber spatula.
Put the egg whites in a separate bowl and beat with a hand mixer.
Add the granulated sugar (for meringue) in 3 portions and whisk at high speed with a hand mixer each time to make meringue.
Mix with a hand mixer on low speed for 1 minute to adjust the texture of the meringue.
Add a scoop of meringue to the batter and mix.
Add the batter to the remaining meringue and mix with a whisk.
Mix with a rubber spatula.
3) bake 06:23
Pour the batter into the chiffon cake mold in two parts, leveling each time.
Bake in an oven preheated to 160 degrees for 44 minutes.
Insert a bamboo skewer to check if the dough is sticking, then remove from the oven.
4) 仕上げる 07:14
シフォンケーキを裏返したまま冷ます。
型から外して完成。

Point

・I use M size egg yolks and egg whites.
- Taihaku sesame oil can be substituted with salad oil.
・If the pulp of candied ginger is large, it will sink to the bottom when grilled.
-Keep the egg whites in the refrigerator until you use them.
-Uses an 18cm chiffon cake mold.
・Preheat the oven to 160 degrees.