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筒井チャンネル

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Ingredients

egg yolk : 2 pieces
卵白 : 3個分
砂糖 : 25g
(A)牛乳 : 25g
(A)サラダ油 : 25g
(B)薄力粉 : 45g
(B)ベーキングパウダー : 1g
メレンゲ用砂糖 : 30g

Time required

30minutes

Procedure

1) Divide the egg into yolk and egg white 00:01
Divide the egg into yolk and egg white, put them in a bowl, and keep the egg white in the refrigerator.
2) Make dough 00:23
Melt the egg yolks, add sugar and mix well until whitish. Add (A), mix further, add (B) while sieving, and mix to cut.
3) Make meringue 00:45
Mix egg whites until whitish, add sugar and mix until horny.
4) 2にメレンゲを混ぜ込む 01:14
Add 1/3 of the meringue to 2 and mix, then add 2 to the meringue bowl and mix the whole.
5) 型に流してオーブンで焼く 01:39
Pour into a mold, drop from a high place to bleed air, and bake in an oven at 170 ° C for 30 minutes.
6) 逆さにして冷ます 02:04
焼き上がったら、逆さにして冷ます。

Point

・ Process 1 80% of the chiffon cake is made depending on whether it is neatly divided into egg yolk and egg white, so divide it carefully.
・ Step 4 When you add 1/3 of the first meringue and mix it, mix it well because the finish of the chiffon cake is determined by 80%. Add 2 to the meringue bowl and mix with air.
・ Step 6 Invert the chiffon cake so that it does not shrink and cool it.
・ The time required does not include the time to bake in the oven.