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カップシフォンケーキ｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

卵黄 : 3 pieces
グラニュー糖 : 20g
米油 : 35g
牛乳 : 50g
バニラオイル : 適量
(A)強力粉 : 40g
(A)薄力粉 : 30g
卵白 : 3個分
グラニュー糖 : 40g
レモン汁 : 5～6滴
(B)生クリーム : 200g
(B)グラニュー糖 : 20g
(B)バニラエッセンス : 適量
溶けない粉糖 : 適量

Time required

40minutes

Procedure

1) Divide the egg into yolk and egg white 00:14
Divide the egg into yolk and egg white, and cool the egg white in the refrigerator for about 15 minutes.
2) Make dough 00:33
Mix egg yolk well, add granulated sugar and mix until whitish, add vanilla oil and mix further. Add rice oil → milk while mixing egg yolk. Add (A) while sieving and mix well.
3) Make meringue 01:49
Lightly whisk the egg whites, add the lemon juice, add the granulated sugar in 3 portions, and mix well each time. When the meringue gets horny, switch the hand mixer to low speed and turn it for about 30 seconds to adjust the texture.
4) 3にメレンゲを混ぜ込む 03:00
Add meringue to 3 in 3 portions and mix well each time. At the end, mix with a rubber spatula until it becomes glossy.
5) 型に流してオーブンで焼く 05:43
マフィン型などに4を流し入れ、天板ごと上から落として空気抜きをし、170℃のオーブンで20分焼く。
6) ホイップクリームを注入する 06:36
焼けたら、ケーキクーラーの上で冷まし、(B)でホイップクリームを作り、絞り袋に入れてシフォンケーキの中央に絞り入れる。仕上げに、上から粉糖をふる。

Point

・ Egg yolk weighs 55g and egg white weighs 100g.
・ Process 3 Lemon juice has the function of stabilizing air bubbles and can make fine meringue, so use it as much as possible.
・ Step 6 When filling the whipped cream after baking, if it is difficult, you may make a hole with chopsticks before injecting. Be careful not to crush the dough, and pour it gently. ・ If you bake in the oven for the required time, do not include the time to cool the chiffon cake.