Recipe of Speedy Simple Shortcake Made With Chiffon Cake

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, simple shortcake made with chiffon cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Simple Shortcake Made With Chiffon Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Simple Shortcake Made With Chiffon Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Simple Shortcake Made With Chiffon Cake:

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

Steps 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.

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