Simple Shortcake Made With Chiffon Cake.
You can Cook Simple Shortcake Made With Chiffon Cake using 14 ingredients and 29 steps. Here is how you achieve that.
Ingredients of Simple Shortcake Made With Chiffon Cake
- Lets Go Prepare of Cream:.
- What You needis 300 ml of Heavy cream.
- Lets Go Prepare 1 1/2 tbsp of Sugar.
- It's of Decorations:.
- What You needis 1 of as much as you want Whatever fruits you prefer.
- Lets Go Prepare 1 of ■Chiffon cake (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake).
- What You needis 4 of ○Egg whites (large).
- Lets Go Prepare 50 grams of ○Sugar.
- It's 4 of △Egg yolk (large).
- What You needis 20 grams of △Sugar.
- It's 40 ml of ●Vegetable oil or olive oil.
- What You needis 70 ml of ●Milk or water.
- Lets Go Prepare 2 of or 3 drops ●Vanilla extract (optional).
- What You needis 75 grams of White flour.
Simple Shortcake Made With Chiffon Cake instructions
- Please refer to this recipe here (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake) for detailed instructions for Steps 4 through 7..
- Spread out patterned paper in a baking tray..
- Preheat the oven to 180°C for 14 minutes..
- Add the ○ sugar in 3 or 4 batches to the egg whites. Beat until stiff peaks form. Tip: Use low speed for the last 1 minute to for the texture..
- Add the △ sugar all together to the egg yolk and beat until it becomes whitish. Then add the ● ingredients and beat together..
- Add the sifted flour little by little to the egg yolk bowl and mix with a whisk or spatula..
- Add the mixture from Step 6 to the meringue in 2 or 3 batches and mix, being sure not to break the meringue texture..
- Pour the batter into the baking tray and make smooth with a scraper or spatula..
- Bake for 15 minutes in the preheated oven..
- When it has completed baking, leave it on the pattern paper and wrap tightly with a large piece of saran wrap..
- Put Step 10 into a large plastic bag and cool completely..
- While the cake is cooling, cut and prepare the fruit..
- Cut the cooled cake in half..
- Mix 1 tablespoon of sugar into the heavy cream until the fluffy peaks flatten..
- If the fruits that you are adding to the center are large, use 300 ml of cream; if the thickness is thin, use 200 ml. I cut the strawberries in half vertically, so I used 300 ml..
- Set aside some of the cream for decorating. Whip this cream until stiff peaks form and chill in the refrigerator..
- Cut a clear folder in half and match and adjust the lengths to use for transferring the cake. It makes the transfer easy and is useful! You can do this if you want..
- Thinly spread cream onto the cut-in-half sponge cake..
- Place the fruit and spread on more cream..
- Cover with the other half of the cake and spread the whole thing with the remaining cream. Use a knife for the top. Work quickly so as not to let it dry out!.
- How to wrap: The ends break easily, so poke toothpicks into the top and wrap loosely so that it doesn't touch the cake..
- Wrap and chill in the refrigerator for about 4 hours to a full day. If you cut it too soon, the cream won't settle onto the cake and when you cut, it will slide off..
- Once it settles, take off the wrap and cut off the 4 edges..
- Cut into any shape of your choice and decorate. It's finished. The decoration in the picture is basically the same, but I made it separately..
- This cake was given to me in the comments by MiyaKitchen. It was very delicious!.
- There's also a chocolate version! https://cookpad.com/us/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter.
- Summery yellow peach!.
- Of course, I made Mont Blanc for the Fall! I used "ShiawaseMachiko's" Chestnut Cream recipe...
- I also tried doubling the recipe and slicing the halves thinly to make a big shortcake..