Simple Shortcake Made With Chiffon Cake
Simple Shortcake Made With Chiffon Cake

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, simple shortcake made with chiffon cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cut the cooled cake in half. We provide you only the perfect Simple Shortcake Made With Chiffon Cake recipe here. We also have wide variety of recipes to try.

Simple Shortcake Made With Chiffon Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Simple Shortcake Made With Chiffon Cake is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have simple shortcake made with chiffon cake using 14 ingredients and 29 steps. Here is how you can achieve that.

The ingredients needed to make Simple Shortcake Made With Chiffon Cake:
  1. Prepare Cream:
  2. Take 300 ml Heavy cream
  3. Get 1 1/2 tbsp Sugar
  4. Prepare Decorations:
  5. Prepare 1 as much as you want Whatever fruits you prefer
  6. Prepare 1 ■Chiffon cake (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake)
  7. Take 4 ○Egg whites (large)
  8. Get 50 grams ○Sugar
  9. Make ready 4 △Egg yolk (large)
  10. Get 20 grams △Sugar
  11. Make ready 40 ml ●Vegetable oil or olive oil
  12. Prepare 70 ml ●Milk or water
  13. Prepare 2 or 3 drops ●Vanilla extract (optional)
  14. Take 75 grams White flour

The whipped egg whites gave it a fluffiness like angel food, egg yolks gave it a richness like a butter cake and vegetable oil gave it a softness that, McGreger says. Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended.

Instructions to make Simple Shortcake Made With Chiffon Cake:
  1. Please refer to this recipe here (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake) for detailed instructions for Steps 4 through 7.
  2. Spread out patterned paper in a baking tray.
  3. Preheat the oven to 180°C for 14 minutes.
  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.
  5. Add the △ sugar all together to the egg yolk and beat until it becomes whitish. Then add the ● ingredients and beat together.
  6. Add the sifted flour little by little to the egg yolk bowl and mix with a whisk or spatula.
  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.
  8. Pour the batter into the baking tray and make smooth with a scraper or spatula.
  9. Bake for 15 minutes in the preheated oven.
  10. When it has completed baking, leave it on the pattern paper and wrap tightly with a large piece of saran wrap.
  11. Put Step 10 into a large plastic bag and cool completely.
  12. While the cake is cooling, cut and prepare the fruit.
  13. Cut the cooled cake in half.
  14. Mix 1 tablespoon of sugar into the heavy cream until the fluffy peaks flatten.
  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.
  16. Set aside some of the cream for decorating. Whip this cream until stiff peaks form and chill in the refrigerator.
  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.
  18. Thinly spread cream onto the cut-in-half sponge cake.
  19. Place the fruit and spread on more cream.
  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!
  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.
  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.
  23. Once it settles, take off the wrap and cut off the 4 edges.
  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.
  25. This cake was given to me in the comments by MiyaKitchen. It was very delicious!
  26. There's also a chocolate version! - - https://cookpad.com/us/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter
  27. Summery yellow peach!
  28. Of course, I made Mont Blanc for the Fall! I used "ShiawaseMachiko's" Chestnut Cream recipe..
  29. I also tried doubling the recipe and slicing the halves thinly to make a big shortcake.

Spread batter in the prepared baking pan. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. Combine cake mix, oil, and water until combined, then gently fold in egg whites.

So that is going to wrap it up with this exceptional food simple shortcake made with chiffon cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!