How to Cook Yummy Simple Shortcake Made With Chiffon Cake

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Before you jump to Simple Shortcake Made With Chiffon Cake recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

For the most part, people have been taught to think that "comfort" foods are terrible for the body and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Other times, though, comfort foods can be completely nutritious and it's good for you to consume them. Some foods really do improve your mood when you consume them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, believe it or not, can be really wonderful at dealing with depression. Just see to it that you don't get rid of the yolk. Whenever you wish to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, the yolks in particular, are rich in B vitamins. These B vitamins are terrific for helping to boost your mood. This is because these vitamins increase the function of your brain's neural transmitters (the parts of the brain that dictate how you feel). Try eating a couple of eggs to jolly up!

As you can see, you don't have to turn to junk food or foods that are terrible for you to feel better! Try a few of these hints instead.

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

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

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

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