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Chiffon cake ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

egg yolk : 60g
(B) Water : 60cc
(B) Coffee liqueur : 15cc
(B) Salad oil : 50cc
(A)薄力粉 : 75g
(A)インスタントコーヒー : 5g
卵白 : 140g
グラニュー糖 : 65g

Time required

30minutes

Procedure

1) to sift flour 00:15
Sift (A) in a bowl.
2) Mix egg yolk and (B) 00:35
Put egg yolk in another bowl, melt and loosen, add (B) and mix well.
3) Mix 1 and 2 00:58
Put 1 in 2 and mix well.
4) メレンゲを作る 01:06
Put the egg whites in another bowl and loosen them at low speed with a hand mixer. After high speed, add granulated sugar in 3 portions and whisk well.
5) 3に4を加えて混ぜる 01:46
3に4を3回に分けて加え、良く混ぜ合わせる。
6) 型に流しオーブンで焼く 03:04
型に流し入れ、オーブンを170℃に下げて約30分焼く。
7) 生地を冷ます 03:51
焼けたら型を逆さまにして冷ます。

Point

・ Recipe for one 17cm chiffon cake.
・ Step 1 At this time, preheat the oven to 180 ° C.
・ Process 4 Egg whites should be frozen and slightly frozen. First, mix at a low speed, and when it becomes a fine foam, make it fast and whisk.
・ Step 5 Mix quickly so as not to crush the bubbles as much as possible. After adding all the meringue, scoop the egg yolk dough from the bottom with a whipper and mix it about 3 times. Switch to a rubber spatula and mix about 20 times until it becomes glossy.
・ Step 6 After pouring the dough, turn the dough and mold to flatten it, and stir it with chopsticks to stabilize the dough. Finally, smooth the surface with a rubber spatula to make waves.
・ Do not include the time to bake in the oven in the required time.