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Plain Chiffon Cake Recipe

シフォンケーキのなぜ?もう失敗しない!ふわしゅわしっとり美味しいシフォンケーキレシピ
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Make chiffon cake meringue (meringue)

First, we will make it from the chiffon cake meringue.

Start mixing the chilled egg whites with a hand mixer at low speed, and then stand at medium speed.

Make chiffon cake meringue Mix well-chilled egg whites with a hand mixer at low speed and medium speed

Mix the chiffon cake meringue at medium speed

 

When the chiffon cake meringue has a thick streak, add sugar in 4 portions.

⇧ Add the first sugar when it foams to the extent that it becomes thick and streaky.
(I will put it in 4 times)

⇩ First sugar input ⇩

Add the first sugar to the chiffon cake meringue

Even if you add sugar, the mixer will continue to stand at medium speed.

Add sugar to the chiffon cake meringue and mix at medium speed.

⇧ When this is enough, add a second amount of sugar and mix further.

The important thing here!
Rough meringue tends to remain on the edge of the ball, so
Make sure there is no unmixed meringue on the edges so that the meringues on the edges and the center are always evenly textured.
⇩ See Moromoro photo ⇩

Mix evenly, paying attention to the moromoro that accumulates on the edge of the meringue of the chiffon cake.

 

When the sugar you put in earlier is mixed well (the image that the sugar melts and spreads over the meringue), add the sugar for the third time and mix in the same way.
⇩ Meringue after mixing the second sugar ⇩

Allow the sugar to dissolve in the meringue of the chiffon cake and spread throughout the meringue

⇩ Add sugar for the third time ⇩

Add sugar to the chiffon cake meringue for the third time

 

 

⇩ When you stand up to this point, add the fourth sugar in the same way ⇩

Add sugar for the fourth time while observing the state of the chiffon cake meringue.
⇩ Add sugar for the 4th time ⇩

Add a fourth sugar to the chiffon cake meringue

So far the mixer has been medium speed.
It will take some time, but I feel that it will be a finer and more solid meringue than a meringue that stands at high speed. I feel that the chiffon cake made at medium speed with a mixer has less shrinkage. (Experience)

After adding the sugar for the 4th time, be careful not to stand the meringue too much, and did the sugar spread all over? At that time, slow down the mixer and set it up while adjusting the texture.

When you lift the mixer, the tsundere will stand up and you will have a glossy meringue that will not fall even if you turn it over.
⇩ Completed meringue ⇩

When the chiffon cake meringue lifts the mixer, the corners stand up, and when you have a glossy meringue that won't fall off even if you turn it over, you're done.

When the meringue is made, put the whole ball in the refrigerator and wait.

👉The third page is making egg yolk dough for chiffon cake

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