Making a Victoria Sponge Cake: In advance, grease a cake pan to line parchment paper, and preheat the oven up to 170C. ① Place 120 gram salted butter and 60 gram margarine, 135 gram powdered superfine sugar in a large bowl. Whisk until it gets creamy. ② Beat 3 whole eggs and pour them into the butter cream and whisk until well incorporated as possible. That’s a tough work so that you had better to use an electric whipper. ③Shift 170 gram cake flour and 7 gram baking powder, 3 gram salt over the egg-butter mixture in 3 batches, and fold it. If the batter is too hard, loosen it by adding some milk. ④Pour the batter into the cake pan and oven-bake at 170C for about 45 minutes. ⑤ Let it cool at room temperature. After unmoulding to rip the parchment paper, divide the cake horizontally in 2 parts. ⑥ Paste the whipped cream on the surface of the one of the divided cakes. Place sliced strawberries over it. Again, set the whipped cream and place strawberry-pieces over it. ⑦ Place another layered cake on top. Sprinkle confectioner’s sugar and place strawberry-plates on top. Chill it in a fridge until served.
A→Eまでの断面を観察します。A: EY: EW =0:5、B: EY: EW =1:5、 C: EY: EW =2:5、D: EY: EW =3:5、E: EY: EW =４:5と左から右へ並んでいます。D,Eは焼き時間を延長する必要があり、Eは構造強度が強く質感があるためクッキングペーパーの隙間を破って膨張したため裂けました。
Cut-surface of sample cakes with the various combination of egg yolks per egg whites : Figures correspond sample A to E from left to right. Sample A is a typical angel food cake. The ratio egg yolks per egg whites is; 0 in A, 1/5 in B, 2/5 in C, 3/5 in D, 4/5 in E. Unfortunately, sample E ruptured during oven-bake.
The sample C was selected for its modification. I assumed that the sample C will change its texture into that close to a typical chiffon cake plus an angel food cake with using baking powder.
サンプルCをベースにオリジナルなシフォンケーキの配合を考えました。卵黄：卵白の比率は2:5前後をチョイスします。これを軸に水分／小麦粉比（バッターの粘度とベーキングパウダーの効果に影響）、砂糖(上白糖）／小麦粉（>1(0.75)のhigh ratioに収める）に計算をして微調整します。水分比のカギになる牛乳（換水値90）の量は卵黄混合液に小麦粉を少量ずつ混合し、バッターの粘度(consistency)を見ながら少しずつ補充した結果、total 40 ml加えました（換水率からの理論値は10 ml相当です）。薄力粉の総使用量は102 g となりました。配合組成を下記に示します。今回作成したバッターをChiffon C、前回作成した基本のシフォンケーキをChiffon N, エンゼルフードケーキをChiffon Zとし、教科書的なシフォンケーキをchiffon Tとしています。C, N, Zはφ18cmのケーキパン用の用量（実測値で単位はグラム(g))で、Tは小麦粉を100とした時の配合比で示します。略号はPSS: Powdered Superfine Sugar, GS: Granulated Sugar, CT: Cream of Tartar, VO: Vegetable Oil, BP: Baking Powderです。
Ingredients
Chiffon C
Chiffon N
Chiffon Z
Chiffon T
Cake Flour
102
130
60
100
PSS (GS)
84
104
60
81 (108)
Whole Egg
143
Egg Yolk
52 (2.8 ea)
74 (4 ea)
Egg White
226 (7 ea)
173 (5 ea)
210 (5 ea)
CT
3
1.3
3
1
VO
40
52
40
Water (Milk)
(40)
(104)
80(88)
Salt
2.0
2.5
1
2
BP
4
5
4
Vanilla Oil
a few drops
a few drops
a few drops
Almond Essence
a few drops
Baking Trick
170C x 40 minutes
170C x 55 minutes
170C x 35 minutes
Blending Ratio of the Chiffon Cake C : Chiffon C → modified version (new), Chiffon N → conventional chiffon cake previously made, Chiffon Z → basic angel food cake, Chiffon T → basic chiffon cake (from text book)
シフォンケーキ作りの常法に準じますので端折ります。 ①卵黄3個分、粉砕上白糖42グラム、牛乳40グラム、キャノラオイル40グラムを耐熱ボウルに入れ、Bain-marieで混合します。 ②薄力粉102グラム、ベーキングパウダー4グラムを少しずつ篩い、ホイッパーで混ぜて安定した乳化状態にします。少し粘調ですがグルテンが析出してくるほどではないです。 ③7個分の卵白にクリームオブターター3グラムを加えて、電動ホイッパーで泡立てします。粉砕上白糖を加えstiff peakのメレンゲに仕上げます、 ④go back methodにしたがい両者を混合し、均一な生地になったら焼型に注ぎます。多すぎるようならラメキンに注いでカップケーキのように一緒に焼きます。ラメキンは170C x 20分、チューブパンの方は170C x 40分焼きます。 ⑤ラメキンのケーキは熱いうちにパレットナイフで側面をぐるっと切り離してお皿にひっくり返して抜き出します。これで焼縮みは最小限になります。チューブパンはひっくり返してマグカップの上で冷まします。
Modified chiffon batter: Place 3 egg yolks, 42 gram powdered superfine sugar, 40 gram oil, and 40 gram milk into a middle bowl over Bain-marie and mix well. Shift 102 gram cake flour and 2 gram salt, 4 gram baking powder over the egg yolk mixture,and whisk until well incorporated. Place 7 egg whites and 3 gram cream of tartar in a metal bowl, and electric-whisk until soft peak form. Gradually adding the powdered superfine sugar, electric-whisk until stiff peak form. According to the go back method, combine the egg yolk mixture and the stiff peak meringue to fold it gently until it gets smooth and even. Pour the batter into the tube pan and oven-bake at 170C for 40 minutes.
卵黄／卵白配合比と小麦と砂糖の配合比（ratio high / low)から分類したスポンジケーキの分類
教科書的な基本のシフォンケーキの配合組成は以下の通りです。Encyclopedia of Food and health 2016: P 582より引用させていただきました。これより上白糖を用いる場合の比率はシフォンケーキで81、エンジェルフードケーキで161と概算しました。
Chiffon Cake (% Flour Weight)
Angel food Cake (% Flour Weight)
Flour
100
100
Granulated Sugar
108
215
Egg White
277
Whole Egg
143
Cream of Tartar
1
4
Oil
40
Water
80
Salt
2
1
Baking Powder
4
教科書的なシフォンケーキとエンゼルフードケーキの配合組成：Encyclopedia of Food and health 2016: P 582より引用
ここから分量をΦ18 cmサイズのシフォンケーキ専用の焼型に合わせて計算、微調整していきます。ただし卵黄／卵白=4/5(個数比）で作成しますので少し分量修正が必要になります。卵白の換水値を80、牛乳の換水値90とし、卵白重量は1個34.6グラムでしたので卵黄より1個分多い卵白は約28グラムの水分とカウントしました。下記に今回作成した標準タイプのシフォンケーキの配合組成表を示します。 ただし以下のHigh Ratio ケーキの基本公式を使用します（焼型容積率75%で概算）。
Making chiffon batter: Place 4 egg yolk, 52 gram sugar, 52 gram oil, and 104 gram milk into a middle bowl over Bain-marie and mix well. Shift 130 gram cake flour and 2 gram salt, 5 gram baking powder over the egg yolk mixture,and whisk until well incorporated. Place 5 egg whites and 2 gram cream of tartar in a metal bowl, and electric-whisk until soft peak form. Gradually adding sugar, electric-whisk until stiff peak form. According to the go back method, combine the egg yolk mixture and the stiff peak meringue to fold it gently until it gets smooth and even. Pour the batter into the tube pan and oven-bake at 170C for 55 minutes.
Thermal expansion of the batter: In 5 minutes baking at 170C, the batter begins to show its elevation. In 10 minutes, the apparent lentiform elevation appears. In 20 minutes, the elevation of the batter gets over the side wall of the tube pan to cause disruption of the surface. In 25 minutes, it reaches the peak elevation with marked crack.
Blending Ratio of the Sample Batter : Abbreviations are as follows; EY: egg yolk, OI: oil, MI: milk, EW: eg white, CT: cream of tartar, SA; salt, PS: powdered superfine sugar, CF: cake flour, TE:; total egg yolk mixture, TM: total meringue flour mixture, TV: total volume, BT: baking time
Place 60 gram butter and 8 gram superfine sugar, 100 gram water in a saucepan over medium-high heat, and bring it to a simmer. When the butter is completely resolved, dump 60 gram shifted bread flour all at once. Turn off the burner and stir with a wooden soon until the dough gets chunky. Again turn on a burner and stir the dough vigorously to remove excess water.
When the thin membrane appears on the bottom of the saucepan (as you can see in the third picture), transfer the dough in to a middle bowl. Flatten the dough to stop over-baking and let it cool at room temperature for a while.
Adding beaten eggs little by little, combine the dough and the beaten egg with confirming that the dough gets creamy in emulsion. This process needs tough work. It may be helpful to use a wooden spoon of long stick.
The optimal consistency is shown in the third picture. The dough scooped with a spoon hangs down with forming a triangle shape. Transfer the dough into a pastry bag.
⑨天板にクッキングペーパーを敷いて、その上にφ10cmの円を描くように絞ります（普通サイズはφ3cm位になります）。霧吹きをして、表面が乾かないように適度に水分を加えて、200℃ x 30分でオーブン調理します。
Pipe an estimated φ 10 cm round on a parchment paper on a cooking plate, and spray water to prevent the surface of the dough from getting dry. Oven-bake at 200C for 30 minutes. As you can see in the pictures, the dough starts ballooning in a 10 minutes and in 15 minutes, shows an apparent elevation, in 25 minutes reaches the maximum elevation.
The final version of the choux has 15 cm in a diameter which is filled with 250 gram cream diplomat. I’ve never made such an incredible big choux like this.
