ケーキ（チョコレートシフォンケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Finely chop the chocolate with a knife and place it in a bowl.
Fill another bowl with 60 degrees hot water (not listed) and boil.
Separate the eggs into whites and yolks, then whisk the yolks in a bowl.
Add 20g of granulated sugar and mix quickly until it becomes slightly white.
Add salad oil and mix thoroughly for 30 seconds, then add milk and mix well.
Add all the chocolate and mix quickly, then sprinkle in the rice flour and cocoa powder and mix thoroughly so there are no lumps.

Beat egg whites for 30 seconds with a hand mixer at high speed, add 20g of granulated sugar.
Add and whisk again for 30 seconds.
Add the remaining granulated sugar and beat for 20 seconds, then beat on low speed for 1 minute to adjust the texture.
Scoop one egg white into the egg yolk batter with a rubber spatula and mix thoroughly with a whisk.
Add another scoop of egg white and mix gently, scooping from the bottom without breaking the foam, then transfer the batter to the bowl containing the egg white and mix.
Mix until there are no lumps of egg white, then switch to a rubber spatula and mix.

生地を型に流し入れ、型の半分を生地が超えたら反対側から生地を入れる。
型を揺らして表面をならし、高いところから2回落とし170度のオーブンで7分焼く。
取り出したら4か所等間隔に切れ込みを入れ、170度のオーブンで23分焼く。
ペットボトルに逆さにして差し込み、粗熱を取って型から外しお皿に盛り付けて完成。