👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 20x30 cm baking pan.

   💡 プロのコツ: Lining the pan with parchment paper can make removal easier.
2. 2

   In a large bowl, beat egg yolks with half of the granulated sugar until pale and creamy. In a separate bowl, whisk together flour and baking powder.

   ⏱️ 5 minutes
3. 3

   Gradually add the flour mixture to the egg yolk mixture, alternating with milk, until just combined. Stir in the cooled coffee and vanilla extract.

4. 4

   In another clean bowl, beat egg whites until stiff peaks form. Gradually add the remaining granulated sugar and continue beating until glossy.

   ⏱️ 7 minutes
5. 5

   Gently fold the beaten egg whites into the batter until no streaks remain.

   💡 プロのコツ: Be careful not to overmix, as this will deflate the egg whites.
6. 6

   Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   ⏱️ 25 minutes
7. 7

   Let the cake cool completely in the pan. Once cooled, whip the heavy cream until soft peaks form. Do not over-whip.

   ⏱️ 10 minutes
8. 8

   Cut the cooled cake into rectangular portions. Spread a layer of whipped cream over each portion. Dust generously with powdered sugar before serving.