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【簡単】失敗しない「カップシフォンケーキ」|まんぷくcafeさんのレシピ書き起こし

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材料

  • egg : 2 pieces
  • Granulated sugar (for egg yolk) : 20g
  • Granulated sugar (for egg white) : 20g
  • 牛乳 : 15cc
  • サラダ油 : 20g
  • 薄力粉 : 40g
  • ベーキングパウダー : 3g
  • (A) Fresh cream : 200cc
  • (A) Granulated sugar : 15g
  • 粉砂糖 : 適量

所要時間

30分

手順

  1. 1) Make yolk dough 00:28

    Put egg yolk and egg white separately in a bowl.
    Keep the egg whites in the refrigerator.
    Put granulated sugar in a bowl of egg yolk and mix with a whisk until whitish.
    Add milk, mix lightly, add salad oil and mix well.
    Sift the cake flour and baking powder.
    Mix until no more powdery.

  2. 2) Make egg white dough 02:15

    Whisk the chilled egg whites from 1 with a hand mixer until horns are formed.
    Add granulated sugar in several portions and mix each time.
    Mix at low speed for about 1 minute to even out the bubbles.

  3. 3) Match the dough 02:52

    Put 2 egg whites in a bowl of 1 egg yolk for 1 scoop with a spatula and mix.
    Add all the remaining egg whites and mix thoroughly from bottom to top with a spatula.

  4. 4) Pour into a mold 03:44

    Put 3 in the piping bag.
    Pour the dough into about half of the mold.
    Crush the air bubbles in the dough with a bamboo skewer.

  5. 5) オーブンで焼く 04:36

    170度に余熱したオーブンで30分焼く。
    焼き終えたら、ケーキクーラーの上に乗せ、冷ます。
    竹串で生地の中央に穴を作る。

  6. 6) 生クリームを泡立てる 05:26

    Put (A) in a bowl.
    Place a bowl of ice water underneath and mix with a hand mixer until horns are formed.
    Put it in a piping bag.

  7. 7) 仕上げる 06:11

    5の生地の穴に、6の生クリームをお好みで入れる。
    生地の上にも生クリームを絞り、粉砂糖をふりかけ、完成。

Point

・ Recipe with a lot of fresh cream in chiffon dough.
・ In step 1, milk and salad oil are difficult to mix, so mix well.
・ In step 3, mix 1 scooped egg white with a spatula without worrying about air bubbles. After adding all the egg whites, mix thoroughly so as not to crush the bubbles.
・ When putting the dough in a piping bag, if the tip is stopped with a clothespin, the dough will not come out.
・ When pouring the dough into a mold, it is easy to spill, so pour it into the next mold with the mouth facing up.
・ If you make a large hole in the center of the dough in step 5, more cream will enter.
・ It is good to make fresh cream in advance. You can adjust the amount to your liking.

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