汎用している牛乳パックで作成した直方体の焼き型(7cm x 7cm x 33 cm)を使用します(作成方法は→カステラを焼くを参照）。使用した材料は、ココアパウダー（Ven Houten COCOA）、バター（北海道バター、雪印メグミルク）、ファットスプレッド(ネオソフト、雪印メグミルク）、牛乳（酪農牛乳),、以下はすべていつもの材料です。
Cocoa Paste
total volume ≒ 140 gram
Pure Cocoa Powder
28 gram
Water (Boiling Water)
55 gram
Superfine Sugar
55 gram
Baking Soda
1.2 gram
Cocoa Powder: Note that baking soda has been activated since it was combined into the mixture.
Flour Mixture
total volume ≒ 250 gram
Cake Flour
173 gram
Bread Flour
70 gram
Baking Powder
7 gram (2pack)
Flour Mixture: The protein concentration of the flour mixture is about 11%.
Basic Butter
Total 942 gram
Salted Batter
170 gram
Fat Spread
107 gram
Powdered Superfine Sugar
132 gram
Whole Egg
4 e.a.
Whole Milk (warmed)
83 gram
Flower Mixture
125 gram (1/2 volume)
Vanilla Oil
a few drops
Basic Butter: Note that the powdered superfine sugar should be prepared immediately before use, that is simply made to be blended in a food blender in about 5 minutes.
Instructions: 調理法
オーブンを180℃に予熱します。!L容積の牛乳パックを２つ合わせてカステラを焼くとき同様に7cm x 7cm x 33cmのカスタムの焼き型を作成します。内側にクッキングシートで作成した紙の焼き型を入れます（作り方はカステラを焼くの記事参照)。total 250グラムになります。
Making Basic butter: ① Prepare the flower mixture to sieve 173 gram cake flower. 70 gram bread flower and 7 gram (2 packs) baking powder all in one over a deep dish. ② In a large bowl, place 170 gram salted butter (cubed), 107 gram fat spread and 132 gram powdered superfine sugar to whisk patiently until it’s creamy. ③ Add 4 whole eggs one by one to electric-whisk until well incorporated carefully avoiding de-emulsification. ④ Sieve the half volume (125 gram) of the flour mixture over the egg-butter mixture to whisk until well incorporated. ⑤ Pour 83 gram warmed whole milk and whisk to loosen the butter. Add a few drops of vanilla oil. ⑥ Sieve the leftover of the flower mixture and whisk well. The basic butter has done.
Making Cocoa paste: ① Combine 28 gram pure cocoa powder and 55 gram boiling water in a small bowl until well dissolved. ② Add 55 gram superfine sugar and 1.2 gram baking soda to whisk until completely dissolved. ③ Let it cool at room temperature.
Making Cocoa Basic batter: ① Fold the 140 gram cocoa paste into the 360 gram basic batter evenly in a middle bowl. ② Pour the 360 gram cocoa in to the square mold as the 1st layer. ③ Even the surface.
Making the 2nd layer and Oven-baking: ① Fold the remaining 140 gram cocoa basic butter into the 250 gram basic butter evenly in another bowl (ie. metal bowl). ② Pour the soft cocoa butter into the mold as the 2nd layer to even the surface. ③ Finally, pour the remaining 373 gram basic butter into the mold as the top layer to even the surface. ④ Oven-bake at 180C for about 60 minutes until the surface gets golden brown.
バレンタインデーも近いですので、普段あまり手を出さないチョコレートスポンジケーキの王道”ザッハトルテ”を作ってみました。”Modern French Pastry”には、”チョコレートが苦手だという者は、単に素敵なチョコレートに巡り合っていないだけだ”とある。ならばということで、”究極のストロングテイストの”大人味チョコレートケーキを”というコンセプトでホテルザッハー風のザッハトルテを作ってみました。
Strawberry Jam : When using granulated sugar, prepare a half volume (weight) of strawberries.
Sacher Chocolate Sponge Cake
Amount for φ18cm cake pan
Salted butter
210 gram
Powdered Superfine sugar
56 gram
Egg Yolk (M)
8 ea.
Dark Chocolate
210 gram
Cake Flour
125 gram
Bread Flour (Strong Flour)
60 gram
Pure Cocoa Powder
25 gram
Egg White
8 ea.
Powdered Superfine Sugar
56 gram
White Wine Vinegar
3 gram
Vanilla Oil
a few drops
Baking Trick
170C x 40 minutes plus 180C x 10 minutes
Sacher Sponge Cake : The amount (weight) of salted butter equals to that of dark chocolate, to that of total volume of flour ( cake flour, bread flour and cacao powder).
Chocolate Glaze : The volume of this recipe is just only one batch for glazing. I think it better to use 200 gram dark chocolate and adjust each amount in proportion to it respectively.
Preparing the strawberry jam for Sacher glaze: ① Place 280 gram strawberries and 105 gram superfine sugar, 6 gram lemon juice in a saucepan. Leave it at room temperature until it gets somewhat juicy. ② Crush the strawberries roughly with a wooden spoon. ③ Simmer it over the medium heat to bring it to a boil. ④ Transfer the strawberry mixture into a 500 mL measuring cup. Electric-blend until it gets in to puree. ⑤ Get the puree back to the saucepan. Simmer it over medium-low heat with stirring continuously with the wooden spoon and concentrate until you can see the bottom of the saucepan for a second when you stir the jam.
Making Sacher chocolate sponge cake : In advance, prepare powdered superfine sugar to electric-mix typical superfine sugar into fine powder. Line parchment paper on the bottom and the side of φ18 cm cake pan. Preheat the oven up to 170C. ① Dump 210 gram salted butter in a large bowl and electric-whisk roughly. ② Add 56 gram powdered superfine sugar and continue to electric-whisk until it gets creamy and well incorporated. ③ Separate egg yolks from egg white. Place 1 egg yolk into the butter cream to electric-whisk until well incorporated. Repeat that procedure 8 times until all egg yolks are exhausted. Do not mix all at one time. ④ Dump 210 gram dark chocolate into a middle heat-durable bowl. Melt the chocolate over simmering water in a saucepan (Bain-marie). ⑤ When the fluid chocolate gets a little thick, pour it into the egg yolk-butter mixture to electric-whisk until well incorporated.
⑦メタルボウルに卵白8個分を入れ3グラムの白ワインビネガーを加えて電動ホイッパーで混ぜます。 ⑧若干soft peak気味になったところで粉砕上白糖56グラムを2回に分けて投入し、電動ミキサーで攪拌してsoft peakメレンゲに仕上げます。メレンゲの硬度をこれ以上上げると粉類との混合が困難になりますので注意が必要です。 ⑨go back methodに従いメレンゲを少量チョコ卵黄クリームに投入しスパチュラで丁寧に混ぜ合わせます。これをメレンゲボウルにもどします。丁寧にdown to up foldで均等になるよう混ぜ合わせます。この時香りの調整にバニラオイルを数滴滴下しておきます。 ⑩薄力粉125グラム、強力粉60グラム、純ココアパウダー25グラムを一度別容器に篩い、フォークで均等になるように混ぜます。塊を極力減らすためにこれをチョコレートメレンゲの上から篩います。 ⑪スパチュラで丁寧にcenter to margin & down to up foldしていきます。こんなものを本当に混ぜることが出きるのかと思える粘度ですが、丁寧に混ぜるとheavy volumeの超粘調バッターが完成します。 ⑫用意しておいたケーキ型に生地を流し込み適度に表面を整えます。この粘度では内部大きな気泡を追い出すのは困難ですが何回かトントンと机の上にケーキ型を落として気泡を追い出しておきます。170℃で40分前後焼灼したあと、竹くしで中心まで焼成できたかどうか確認（予想通り不十分です）の後、180℃で焼成10分程追加して仕上げます。 ⑬クーリングラックにおいて室温で冷めるのを待ちます。
Making soft peak meringue and batching : ⑥ Place 8 egg whites and 3 gram white wine vinegar into a metal bowl. Electric-whisk roughly at low speed until it turned white and fluffy. ⑦ Gradually adding 56 gram sugar in 2 batches, electric-whisk until the soft peak form. Do not over-whisk. ⑧ According to “go back method”, mix the soft peak meringue and chocolate dough with folding it gently with a spatula. Give it a few drops of vanilla oil on folding. ⑨ Sift 125 gram cake flour, 60 gram bread flour and 25 gram cocoa powder in a large cup to stir it well with a fork. Then sieve it over the dough and fold it gently until well incorporated. Although the butter is too hard to fold well, do not surrender to intimidation. ⑩ Pour the batter in to the cake pan. Oven bake at 170C for 40 minutes and additionally at 180C for about 10 minutes. After that, leave it on a cooling rack at room temperature.
Making Chocolate Glaze : ① Pour 75 gram water and 125 gram powdered superfine sugar in a saucepan over medium-high heat. ② When it comes to a boil, turn off the burner. Once the temperature has dropped down to 80C, dump 165 gram dark chocolate into it. Stir well with a balloon whipper.
Assembling : ① Cut the sponge cake horizontally into 2 parts of the same volume and remove irregular surface. ② Paste the strawberry jam sufficiently on the surface of the lower layered sponge cake. Put the another sponge cake on it. Similarly pour the jam on top. Lastly glaze the chocolate. ③ Chill it in a frige for about 3 hours.
Making Chocolate Cookie Crust : Line parchment paper on the bottom and the side of φ18cm round springform cake pan, beforehand. Preheat the oven up to 180C. ① Put all of “Choco Chips” (207 gram) into a mixer to crush it into powder. ② Remove vanilla cream from Noir with a knife, that is supposed to be combined with Mascarpone Cream cheese . ③ Put all of the black cocoa cookies of Noir into the mixer to crush it into powder and mix it with the Choco Chips powder. ④ Prepare 120 gram butter melted over medium heat. ⑤ Power the melted butter into the blended powder to mix well. Dump it into the mold (cake pan) to make a cookie crust. Press the cookie dough with a spoon firmly and evenly to make a high lateral wall. ⑦ Let it cool for 30 minutes in a fridge. ⑧ Oven-bake at 180C within 10 minutes (about 7 minutes). ⑨ Keep it in a fridge until use.
<2>マスカルポーネクリームの作成 クリーチーズを混ぜきるまでBain-marieで行います。 ①全卵3個分を卵黄と卵白に分けます。卵白は使用時まで冷蔵しておきます。 ②大型耐熱ボウルに卵黄3個(60グラム）、上白糖35グラムを入れBain-marieで砂糖が十分に解けるまで加熱します。 ②砂糖が解けたらマスカルポーネ250グラムを加え、フラワーホイッパーで混ぜます。この時バニラオイルを数滴加えます。 ③マスカルポーネが均等に混ざったらクリームチーズ200グラムを混ぜます。この時ビスケットから取り除いたクリームも混合します。均等にまざったら過熱を止めて室温に放置します。 ④中型ボウルに卵白3個分を入れ、白ワインビネガーを3グラム、塩0.5グラムを加えます。電動ホイッパーでsoft peakまで攪拌する。 ⑤上白糖をtotal 35グラム加え、stiff peakまで混合します。砂糖は常法に基づき2回に分けて混合します。 ⑥メレンゲとマスカルポーネをスパチュラを用いて丁寧に混合していきます。混合は中心から外側、下から上方向に丁寧にスパチュラを動かします（center to margin, down to up fold method)。 ⑦均等になったところで冷蔵庫に保存しておいたクラストに注ぎます。 ⑧オーブンで160℃で45分焼成します。室温で冷ました後、冷蔵庫に一晩おいておきます。
Preparing Mascarpone Cream cheese : The following procedure is performed under Bain-marie until cream cheese has got incorporated with Mascarpone. ① Separate egg yolks from egg whites. Keep egg whites in a fridge until use. ② Place 3 egg yolks (60 gram) and 35 gram superfine sugar into a large bowl and whisk well over simmering water in a sauce pan (Bain-marie) until the sugar is completely resolved.. ③ Add 250 gram Mascarpone with a few drops of vanilla oil and whisk until well incorporated. ④ Add 200 gram cream cheese with all of the previously removed vanilla cream (65 gram) and whisk well until the no streak of the cream cheese is seen. Then remove from heat to keep it at room temperature. ⑤ Place 3 egg whites and 3 gram white wine vinegar, 0.5 gram salt in a middle bowl. Electric-whisk until the soft peak form. ⑥ Gradually adding 35 gram superfine sugar in 2 batches, electric-whisk until the stiff peak form. ⑦ Combine the Mascarpone cream cheese mixture and the stiff peak meringue with folding it gently with a spatula according to the center to margin, down to up folding method. ⑧ Pour the batter into the cookie crust. Oven-bake at 160C for 45 minutes, Chill it in a fridge overnight.
Notice: The cocoa powder used in this recipe is not “pure cocoa powder”, coming up with ” high-bitter cocoa” commercially. Peach compote juice is previously made ( →see the section “peach compote”.)
＜ビスキュイ＝レディーフィンガーの作成＞ ①卵黄5個、上白糖45グラムを耐熱大ボウルに入れ、フラワーホイッパーでBain-marrieで十分混合します。 ②卵白5個、白ワインビネガー3グラムをメタルボウルに入れ電動ホイッパーでsoft peakまで泡立てします。 ③上白糖を2回に分けて加えながらstiff peakまでメレンゲを仕上げます。 ④泡立て卵黄とメレンゲをgo back methodに従い合わせていきます。この時バニラオイルを適量加えて卵臭さを中和しておきます。 ⑤薄力粉82グラム、ココアパウダー8グラムを上から篩い、スパチュラで丁寧に混ぜます。 ⑥絞り袋に生地を移し、クッキングシートの上にティラミス作成のとき同様にφ18cmの円と6 x 20 cm長方形x2個に生地を絞ります。表面にパウダーシュガーを2回篩います。 ⑦オーブンで190℃ X 約10分焼成します。焼きあがったらクーリングラックの上で室温で冷まします。 ⑧生地が冷めたら用意した焼き型に合うようにはさみで生地をトリミングします。今回は側面は三角形に整えてみました。焼き型にセットします。
Preparing Lady-finger sponge cake ; 1. Place 5 egg yolks and 45 gram superfine sugar in a middle bowl and whisk until sugar is completely dissolved, over simmering water in a saucepan ( Bain-marie ). 2. Place 5 egg whites and 3 gram white wine vinegar in a metal bowl. Electric-whisk until soft peak form. Gradually adding 45 gram superfine sugar ( in 2 batches), continue electric-whisk until stiff peak form. 3. According to ” go back method”, gently fold the egg yolk mixture into the stiff peak meringue. Add a few drops of vanilla oil to decrease the smell of egg. 4. Sift 82 gram cake flour and 8 gram cacao powder over the egg yolk mixture. Fold gently so as not to deflate the meringue. 5. Transfer the batter into a pastry bag. Pipe 2 sets of the round (φ 18 cm) and the rectangular ( 6 x 18 cm ) with φ 1 cm width on a parchment paper. Sprinkle powder sugar appropriately over the dough twice. 6. Oven-bake at 180C for about 10 minutes until the surface gets golden brown. 7. Cool it on the cooling rack at room temperature. 8. Trim it as you like, but carefully re-size the round-shaped cake just fitting to the internal diameter of the sponge cake dome.
Making Peach Cream Cheese Mousse : 1. Cast 8 gram powder gelatin into the 40 gram peach compote ( prepared beforehand) and bloom it in a small cup. Keep it cool in a fridge until use. 2. Pour 100 gram cold heavy cream in a metal bowl and add 20 gram superfine sugar. Electric-whisk until stiff peak form. 3. Dump 100 gram cream cheese into the whipped cream in 4 batches. Electric-whisk until no streak of the cream cheese can be seen. 4. Electric-blend 128 gram fresh peach ( 1 ea.) into puree. Pour it into the cream cheese mixture. Electric-whisk until well incorporated. 5. Heat the pre-bloomed gelatin until completely dissolved. Pour it into the cream cheese mixture and electric-whisk until smooth. The peach cream mousse has done. 6. Pour the mousse all into the sponge cake dome. Place the round-shaped cake over the mousse.
Making Peach Bavarois : 1. Cast 10 gram powder gelatin into the 50 gram peach compote and bloom it. Chill it in a fridge until use. 2. Place 3 egg yolks and 20 gram superfine sugar into a large bowl and whisk it well. 3. Pour 200 gram heavy cream and the 150 gram peach compote into a saucepan over medium heat to bring it to a boil. 4. Gradually pouring the hot cream into the egg mixture with stirring continuously to temper it. 5. Go back the mixture into the saucepan over medium-low heat. Whisk continuously until it gets slightly thicken. Stay cautious not to get burned by frequent boiling up. 6. Exchange the balloon whipper for a spatula and continue to concentrate. When the dough gets enough thicken to draw a line on the surface of the spatula with your finger, the dough has done. 7. Remove from heat and transfer the dough into the bowl. Chill it in a fridge to stop further baking.
Assembling ⑧ Take the peach cream out from the fridge when its temperature gets as low as body temperature. Warm the bloomed gelatin until it gets resolved, mix well into the peach compote cream. ⑨ Pour it into the dome and chill it in a fridge overnight to confirm the bavarois gets firm. ⑩Slice a fresh peach and set on top. Pour nappage over it.
Making Peach Compote : ① Prepare 2 medium sized white peach ( Do not peel away). Cut into the half to scoop out the core with a spoon. ② Pour 75 gram white wine, 300 gram water and 75 gram superfine sugar into a saucepan over medium-low heat. ③ Once the sugar has completely dissolved, add 15 gram lemon juice (100%) and a few drops of vanilla oil to stir well. ④ Turn off a burner and dump all of the divided peaches into the wine-syrup. Again turn on a burner to bring it to a boil over medium heat. Once it has got boiled, put on the lid and get set over low heat. ⑤ Stir every 5 minutes to soak the peaches well into the wine-syrup for about 15 minutes. When the peach gets enough softened to pierce easily by chopsticks, remove from heat. ⑥ Remove the lid, and place 1 sheet of parchment paper as a drop lid deep inside of the saucepan. Let it cool at room temperature. The peach compote has done. ⑦ Separate the peaches from the juice.
Cacao Swiss Roll : Protein percentage has adjusted to about 10%.
調理法は、スイスロールの常法に基づいて作成しています（See→スイスロール）ので端折ります。Bain-marieで卵黄・砂糖を混ぜ牛乳とキャノラオイルを混ぜます。メレンゲをstiff peakに仕上げたのちgo back methodで混合します。最後に粉類を振るってスパチュラで混ぜでバッターの出来上がりです。
Making a carrot batter: ①lLine parchment paper on bottom and side of a cake pan. Preheat the oven up to 180C. ②Dump 160 gram Tianjin sweet roasted chestnuts into a mixing cup to crush it into the powdered. Grate 250 gram carrot with a ceramic peeler and dice into small pieces. ③Sift 140 gram cake flour, 140gram bread flour, 3 gram cinnamon powder, 2.5 gram salt, 3 gram baking powder, and 3 gram baking soda into large bowl to mix well with a fork. ④Place 4 whole eggs and 320 gram powdered sugar into a heat durable large bowl and whisk over the double boiler (Bain-Marie) until the sugar is completely melted. ⑤Remove from heat and electric-whisk until it gets pale and triple volume (ribbon stage). ⑥Pour 300 gram vegetable oil and continue to electric-whisk at low speed until it gets well incorporated.
⑦刻みニンジン250グラムを投入してホイッパーで均一になるように混ぜます。 ⑧粉類を篩い、スパチュラでホールドしていきます。常法に従い、中心から外側に向かい下方から上方に回転させながら混ぜます（center to margin, down to up fold)。篩に残った少しおきめの塊は最後に混ぜます。 ⑨焼型（18 cm springform pan)に注ぎます。なかなか熱が通りにくいですので忍耐を要します。4層分を一回で焼き上げますので火入れは工夫が必要です（4つの焼き型があるなら4等分して焼けば１個30分位で焼成できると思います）。まず180℃で約30分焼成します。この辺で表面の焼きが先行しますので、アルミホイルでふたをして170℃に落としてあとはじっくり焼きます。大体プラス50分位かかってやっとバウンスバックと串による確認で焼きあがったことが確認できました。 ⑩ケーキスライサーで4層に分割します。こういう時は便利な道具です。 クレームシャンティイ（作成法はその4を参考にしてください）をこしらえて、スポンジ→ホイップクリーム→ スポンジ→ホイップクリーム の順に積んでいき、最後にピーラーを用いて削りチョコを振りかけます。
⑦Dump grated carrots all into the batter and whisk evenly with a balloon whipper. ⑧Sieve dry ingredients and fold it gently with a spatula following the center to margin, and down to up fold. ⑨Pour the batter into the cake pan and oven-bake at 180C for about 30 minutes and successively bake at 170C for about 50 minutes covered on top with aluminum foil. ⑩Cool it at room temperature and cut horizontally with a cake slicer into 4 parts. Assemble the cake with Creme Chantilly and grate dark chocolate on top.
①クッキングシートから26 cm x 26 cm x 2 ｃｍサイズの正方形の底面を持つ紙型を作成します。オーブンを170℃で予熱しておきます。 ②冷蔵庫に冷やしておいた全卵を卵黄と卵白に分け、卵白は出番まで冷蔵庫に冷やしておきます。先に60グラムのplain flour(薄力粉：強力粉＝1:1混合）を振るっておきます。カカオパウダーを加える場合はカカオパウダーを12グラム、その分plain flourを減らして48グラム混合して前もって別容器に振るっておきます。 ③卵黄3個分（約60グラム）、上白糖60グラム、常温の牛乳30グラム、塩2グラムを中型耐熱ボウルに入れBain-marieでフラワーホイッパーを用いて攪拌します。 ④卵黄混合液に30グラムのキャノラオイルとバニラオイルを数滴加えて十分に混ぜます。ダークチョコレートを生地に混ぜたい場合はキャノラオイルに12グラムのダークチョコレート（カカオパウダーと同量）を混ぜて湯煎で溶かして混ぜに行きます。 ⑤メレンゲ混合時のロスを最小限にするため、ここで小麦粉（または小麦粉ーカカオパウダー）を篩って卵黄混合液に混ぜに行きます。乳化を安定した状態にしておいて次のメレンゲ作成に移ります。
Pictures of upper row : for chocolate sponge cake, lower row: for vanilla sponge cake ① Make a square-shaped paper mold which has 26 cm x 26 cm x 2 cm (hight) in size with using a cooking paper. Preheat the oven up to 170C. ② Prepare cold eggs chilled in a fridge. Separate egg yolks from egg whites. In advance, shift 60 gram plain flour in a bowl. If applying cacao powder, mix 12gram cacao powder and 48 gram plain flour. ③ Place 3 egg yolks and 60 gram superfine sugar, 2 gram salt in a middle bowl over the saucepan with simmering water ( Bain-marie), and beat until the sugar is completely dissolved. ④ Remove from heat. Add 30 gram vegetable oil (Canola) and a few drops of vanilla oil and mix well. If mixing dark chocolate, melt 12 gram chocolate into the vegetable oil in a double boiler. ⑤Sieve the flour over the egg yolk mixture and whisk until well incorporated to get stable in emulsion.
⑥ According to the separation forming method, pour 3 egg whites and 3 gram white wine vinegar into a metal bowl. Electric-whisk at low speed until soft peak form. Gradually adding 30 gram sugar in 2 batches, continue to electric-whisk until stiff peak form.
⑦go back methodでメレンゲと卵黄混合液を混ぜていきます。最初の1/3量のメレンゲを卵黄混合液に投入し十分にスパチュラで混ぜます。次にメタルボウルのメレンゲに全量戻して丁寧にスパチュラで均等になるまで混ぜます。 ⑧天板に紙型を置き、生地を流し込みます。何回か天板を軽く小突いて大きな気泡を追い払っておきます。表面が落ち着いたら直ちに170℃で25分ほどオーブン焼きして完成です。
⑦Following go back method, dump 1/3 volume meringue into the egg yolk mixture and fold it until well incorporated. Then, return it to the meringue in a metal bowl, and gently fold evenly. ⑧ Set the paper mold on a cooking plate and pour the batter into it. Flip it several times to remove large bubbles. Immediately oven-bake at 170C for about 25 minutes.
Here is the final version shown. The left picture corresponds to the chocolate sponge cake, right does to the vanilla (plain) sponge cake, respectively. They’re well done, but a little bit firm to make a roll. I figured it’ll require lowering the protein concentration to add cornstarch and shortening the baking time to expose higher temperature.
牛乳パックで作成したカスタムの長方形の焼型を利用して33cm x 6.8cm x 8cmサイズの大型のカステラを焼いてみました。家庭用オーブンに入る最大サイズのカステラです。カステラを作る際は、卵黄：卵白＝5個 : 4個 〜 5個 :3個くらいの比率にしますが卵白の量が少なくなるほど小麦粉との混ぜ合わせが困難となってきます。シフォンケーキの対極となる混合比となります。生地をしっとりとした状態に焼き上げることができるかどうかがキモですので小麦粉は吸水性の高い強力粉のみを使用しています。家庭用オーブンを用いて専用の道具不要で、簡単にカステラを焼くことができました。
Preparing a 33cm original baking pan: ①Draw lines on a cooking paper to make 33cm x 6.8cm x 11.6 cm rectangular prism. Use a cooking paper of 30cm width that makes it easy to mark 11.6 cm and further 6.8cm. Cut lines as shown in the upper-middle picture, and staple the paper to create a rectangular paper mold. ② Cut a 1L sized milk pack as shown in the lower-left picture and put it together in the longitudinal size of 33cm. Staple it and carefully wrap double with aluminum foil overlapped. ③Place the paper mold in the aluminum-foiled mold.
Preparing crystal sugar: Place 20gram coffee sugar crystal (per one mold) in a mixer bowl and crush adequately into the powdered. Sprinkle it in the mold evenly.
① Separate whole egg into egg yolk and egg white. Place 5 egg yolks and 65 gram sugar into a middle bowl over the double boiler. Whisk it evenly until sugar is completely dissolved. ② Place 4 egg whites into a metal bowl and add 1tsp white wine vinegar. Electric-whisk until the soft peak form. Gradually adding sugar in 3 batches, continue to electric-whisk until the stiff peak form. ③ According to the go-back method, dump 1/3 volume of the meringue into the egg yolk mixture and fold it until well incorporated.
④これを全部メタリックボウルに返します（go back method)。down to up foldでメレンゲのlossが最小限になるよう丁寧に混ぜます。このとき必要ならバニラオイルを数滴加えます。 ⑤強力粉（ココアパウダーを使う際はここでいっしょに）を一度篩にかけます。ココアパウダーを加えるときは篩った粉をフォークで念入りにかき混ぜて均等な色調になるようにします。ダマににならないようここで十分にかき混ぜたほうがいいです。 ⑥④で仕上げた生地に篩った強力粉をもう一度上から篩います。スパチュラで混ぜてだいたい均等にします。
④ Get the meringue-egg yolk mixture back into the metal bowl, and fold it gently until well incorporated. ⑤ In advance, sieve strong flour and cocoa power in a bowl and stir sufficiently not to become chunky. ⑥ Sieve the mixed flour over the batter and fold evenly.
⑦ダークチョコレートとキャノラオイルを混合し、湯煎で溶かして生地に混ぜます。
⑦ Place 20gram dark chocolate and 20gram vegetable oil in a measuring cup and warm it on a hot bath until the chocolate is completely melted. Pour it into the batter and mix well.
⑧ Pour the batter into the mold. Then flip the mold several times to remove air bubbles. ⑨ After the surface gets silent, oven-bake at 170C for 15 minutes. Then covered with aluminum foil on top, additionally bake at 160C for about 45 minutes. Do not over-bake. ⑩ Cool it at room temperature on a cooling rack, and plastic-wrap the castella tightly to chill it in a fridge overnight.
