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

Before you jump to Simple Shortcake Made With Chiffon Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

Everybody knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper amount of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle requires. When our work day is done, most people do not wish to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some tips to be as healthy as possible.

Drink water, not alternative beverages. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your lone source of hydration, on the other hand, is dumb. When you decide on water over other beverages you are helping your body remain very healthy and hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is often one of the keys to successful weight loss and healthfulness.

There are all sorts of activities that you can do to get healthy and balanced. Not all of them require fancy gym memberships or limited diets. You can do small things each day to improve upon your health and lose weight. Being intelligent when you choose your food and activities is where it begins. Getting as much exercise as possible is another factor. Don’t ignore that health isn’t only about simply how much you weigh. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to simple shortcake made with chiffon cake recipe. You can cook simple shortcake made with chiffon cake using 14 ingredients and 29 steps. Here is how you cook it.

The ingredients needed to cook Simple Shortcake Made With Chiffon Cake:
  1. Take Cream:
  2. Use 300 ml Heavy cream
  3. Get 1 1/2 tbsp Sugar
  4. Provide Decorations:
  5. Provide 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. Provide 4 ○Egg whites (large)
  8. Prepare 50 grams ○Sugar
  9. Provide 4 △Egg yolk (large)
  10. Provide 20 grams △Sugar
  11. Provide 40 ml ●Vegetable oil or olive oil
  12. Use 70 ml ●Milk or water
  13. You need 2 or 3 drops ●Vanilla extract (optional)
  14. Provide 75 grams White flour
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.

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