ショートケーキ（いちごと抹茶のショートケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 60minutes
Coffee Marble Chiffon Cake ｜ & kitchen --And Kitchen's recipe transcription
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Ingredients
- egg yolk : Four
- Egg white : 5 pieces
- Cake flour : 100g
- sugar : 80g
- milk : 45cc
- Salad oil : 40cc
- Instant coffee : 2 tablespoons
- hot water : 1 tablespoon
Time required
60minutes
Procedure
-
1)
Make coffee liquor
00:01
Put instant coffee and hot water in a bowl and mix.
-
2)
Make meringue
00:15
In a separate bowl, add egg whites and 40g of sugar little by little and whisk until horns stand.
Put it in the refrigerator to cool it. -
3)
Make the dough
01:04
Put egg yolk and 40g of sugar in another bowl and whisk until white.
Add milk and salad oil and mix, add flour and mix well.
Add 1/3 of the meringue and mix to blend.
Add half of the meringue and mix.
Pour into the remaining bowl of meringue and gently mix by scooping from the bottom.
Put 2 ladles in a bowl of coffee and mix.
Once mixed, pour into a bowl of dough and mix 3 times to lift the dough from the bottom. -
4)
Put in a mold and bake in the oven
04:07
Pour into a chiffon mold and knock down the mold to remove air.
Bake in the oven for 30 minutes.
After baking, insert it in a bottle and turn it upside down to cool the dough.
When it cools, remove it from the mold and cut it into pieces that are easy to eat.
Point
・ The point of deliciously finishing egg yolk and granulated sugar is to whisk until it becomes white.
・ Because the cake flour is lumpy, be sure to sift it before adding it.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. The air bubbles give it a fluffy texture.
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