シフォンケーキ（メロンのシフォンケーキ）｜Coris cookingさんのレシピ書き起こし

Put the egg yolks and granulated sugar (for the dough) in a bowl and mix with a whisk until the mixture becomes white.
Put the shaved ice syrup melon flavor and Taihaku sesame oil in a separate bowl and mix with a whisk, then add to the egg mixture and mix.
Dissolve edible green powder in hot water, add a few drops and mix.
Sift in the flour and baking powder and mix, then switch to a rubber spatula and mix.
Put the egg whites in a separate bowl and beat them at high speed with a hand mixer, then add the granulated sugar (for meringue) in three parts and beat each time.
Mix the meringue for 1 minute with a hand mixer to adjust the texture.
Add a scoop of meringue to the batter and mix with a rubber spatula, then add all of the batter to the meringue and mix with a whisk.
Mix with a rubber spatula.

Pour the batter into the chiffon cake mold in two parts, leveling each time.
Bake in an oven preheated to 160 degrees for about 42 minutes.
Insert a bamboo skewer to check if the batter sticks to the dough.

Remove from the oven and turn upside down to cool.

3を型から取り出して完成。