ケーキ（液体デザートベースのレアチーズケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 70minutes
Sponge cake｜Recipe written by Kathrine Kwa
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Ingredients
- butter : 60g
- 牛乳 : 100ml
- （A）薄力粉 : 60g
- （A）コーンスターチ : 20g
- （B）卵黄 : 5個
- （B）全卵 : 1個
- 卵白 : 5個分
- 塩 : 小さじ1/4
- 砂糖 : 90g
Time required
120minutes
Procedure
-
1)
Mix butter and milk
00:50
Put butter and milk in a bowl and mix in a water bath.
-
2)
Add flour and eggs
01:21
Remove from the water bath, sift (A) and mix.
Add (B) little by little and mix each time. -
3)
Make meringue
02:37
Melt the egg whites, add salt and whisk.
Add sugar in 3 portions and whisk until horns are formed. -
4)
生地を合わせる
04:10
2にメレンゲを1/3量加え、混ぜ合わせる。
メレンゲのボウルに戻し、混ぜ合わせる。 -
5)
仕上げる
05:14
型に生地を入れ、平らにならしてバットにいれる。
バットにお湯を入れ、150℃のオーブンで90分焼いたら完成。
Point
・ Bring the butter to room temperature in advance to soften it.
・ A square with a diameter of 18 cm is recommended.
・ Put a cooking sheet on the mold in advance.
・ Immediately after baking, remove from the mold and remove the rough heat.
・ Granulated sugar can be used as a substitute for sugar.
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