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Egg cake ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

egg yolk : 5 pieces
温めた牛乳 : 70g
温めたサラダ油 : 60g
バニラオイル : 適量
薄力粉 : 85g
卵白 : 5個分
グラニュー糖 : 85g
ホイップクリーム : 150g

Time required

25minutes

Procedure

1) Divide the egg into yolk and egg white 00:06
Divide the egg into yolk and egg white, and cool the egg white in the refrigerator for about 15 minutes.
2) Make dough 00:21
Mix egg yolk well, add warm milk → warm salad oil → vanilla oil in this order and mix well. Sift the cake flour and mix well.
3) Make meringue 01:19
Lightly whisk the egg whites, add the granulated sugar in 3 portions, and mix well each time.
4) 2にメレンゲを混ぜ込む 02:06
2にメレンゲの1/3を加えてまぜ、今度はメレンゲのボウルに2を加え入れ、全体を混ぜて合わせていく。
5) 型に流してオーブンで焼く 03:36
型にクッキングシートを敷いて4を流し入れ、160℃のオーブンで36分、140℃に下げて14分湯煎焼きにする。
6) 仕上げる 04:21
When it is baked, cool it on a cake cooler, and when it cools, make 9 holes with chopsticks and inject whipped cream.

Point

・ Recipe for one 18cm square.
・ Step 3 When the meringue becomes horny, switch the hand mixer to low speed and turn it for about 30 seconds to adjust the texture.
・ Step 4 Add 2 to the meringue bowl and mix quickly to make the dough shiny.
・ Step 5 Use chopsticks to flatten the dough. ・ Step 6 Whip cream should be poured in a piping bag with a 1 cm round mouthpiece.
・ For cutting, warm the kitchen knife with boiling water and then wipe off the water well to cut it.
・ The time required does not include the time to bake in the oven and the time to cool the dough.