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Simple Shortcake Made With Chiffon Cake Recipe

Simple Shortcake Made With Chiffon Cake Recipe
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Serving : 1
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Prepare the ingredients before making Simple Shortcake Made With Chiffon Cake in your home. Then, follow these steps below to serve Simple Shortcake Made With Chiffon Cake for your family or friends.

Ingredients: Simple Shortcake Made With Chiffon Cake

  • Cream:
  • 300 ml Heavy cream
  • 1 1/2 tbsp Sugar
  • Decorations:
  • 1 as much as you want Whatever fruits you prefer
  • 1 ■Chiffon cake (
  • 4 ○Egg whites (large)
  • 50 grams ○Sugar
  • 4 △Egg yolk (large)
  • 20 grams △Sugar
  • 40 ml ●Vegetable oil or olive oil
  • 70 ml ●Milk or water
  • 2 or 3 drops ●Vanilla extract (optional)
  • 75 grams White flour

How to Make Simple Shortcake Made With Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 29 steps you must follow to make Simple Shortcake Made With Chiffon Cake in your home by yourself.

    Step 1
  • Please refer to this recipe here ( for detailed instructions for Steps 4 through 7.
  • Step 2
  • Spread out patterned paper in a baking tray.
  • Step 3
  • Preheat the oven to 180°C for 14 minutes.
  • Step 4
  • 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.
  • Step 5
  • Add the △ sugar all together to the egg yolk and beat until it becomes whitish. Then add the ● ingredients and beat together.
  • Step 6
  • Add the sifted flour little by little to the egg yolk bowl and mix with a whisk or spatula.
  • Step 7
  • Add the mixture from Step 6 to the meringue in 2 or 3 batches and mix, being sure not to break the meringue texture.
  • Step 8
  • Pour the batter into the baking tray and make smooth with a scraper or spatula.
  • Step 9
  • Bake for 15 minutes in the preheated oven.
  • Step 10
  • When it has completed baking, leave it on the pattern paper and wrap tightly with a large piece of saran wrap.
  • Step 11
  • Put Step 10 into a large plastic bag and cool completely.
  • Step 12
  • While the cake is cooling, cut and prepare the fruit.
  • Step 13
  • Cut the cooled cake in half.
  • Step 14
  • Mix 1 tablespoon of sugar into the heavy cream until the fluffy peaks flatten.
  • Step 15
  • 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.
  • Step 16
  • Set aside some of the cream for decorating. Whip this cream until stiff peaks form and chill in the refrigerator.
  • Step 17
  • 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.
  • Step 18
  • Thinly spread cream onto the cut-in-half sponge cake.
  • Step 19
  • Place the fruit and spread on more cream.
  • Step 20
  • 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!
  • Step 21
  • How to wrap: The ends break easily, so poke toothpicks into the top and wrap loosely so that it doesn't touch the cake.
  • Step 22
  • 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.
  • Step 23
  • Once it settles, take off the wrap and cut off the 4 edges.
  • Step 24
  • 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.
  • Step 25
  • This cake was given to me in the comments by MiyaKitchen. It was very delicious!
  • Step 26
  • There's also a chocolate version!
  • Step 27
  • Summery yellow peach!
  • Step 28
  • Of course, I made Mont Blanc for the Fall! I used "ShiawaseMachiko's" Chestnut Cream recipe..
  • Step 29
  • I also tried doubling the recipe and slicing the halves thinly to make a big shortcake.
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