I made a fluffy chiffon cake filled with plenty of custard cream. This is a recipe for making chiffon cake in a pound cake mold. You can make custard cream with the microwave. You might burn it if you make with a pot but easy to make even for beginners with a microwave.
■Chiffon cake 18cm x 8cm x 8cm
3 egg yolks M
30g vegetable oil
3 egg whites M
1 tablespoon (10g) cornstarch
130℃ for 50 minutes 170℃ for 10 minutes
■ Custard cream
3 egg yolks
70g cream (or milk)
15g unsalted butter
1. Mix egg yolk, vegetable oil and milk, add flour, add some vanilla. Whip the egg whites to make a meringue, add 1 tablespoon cornstarch. *Not one tsp. Mix with a whipper. If the dough has a lot of foams like this, it will overflow in the oven. Mix well with a whipper to adjust the foam of the dough. Mix about 50 times to make a soft dough like this.
2. The mold is an 18cm x 8cm x 8cm pound cake mold. Bake in a preheated oven to 130°C for 50 minutes. Change the setting to 170°C and bake for another 10 minutes. Lay the mold on its side to cool. Invert it after 5 minutes.
3. Make custard cream. Mix egg yolks, sugar and flour. Add milk and whipped cream. I will make it with a microwave this time. This is especially recommended for beginners. Heat for 1 minute and then mix it. *One and a half minutes was too much. Repeat heating for 30 seconds and mixing. Even if the cream hardens, repeat heating for another 30 seconds twice. The cream taste will be much better when the flour is thoroughly heated.
4. Add the butter and vanilla while the cream is hot. Make sure that the cream does not dry out and cool it well.Mix the cold custard cream with a whipper.