Super Soft Chiffon Cake***** - by Cecilia A. David



Super Soft Chiffon Cake
Ingredients材料:

Egg Yolk Batter蛋黄糊:
5        egg yolks 蛋黄 5
30g     caster sugar
细砂糖 30g
70g     fresh pandan juice
班兰汁* 70g
50g     vegetable oil
植物油 50g
83g     cake flour
低筋面粉 83g

Egg White Batter
蛋白霜:
5        egg whites 蛋白 5
70g     caster sugar细砂糖 70g

Method做法:
1.       Add egg yolk to caster sugar, cream with spatula or mixer till sugar melts
蛋黄加入细砂糖,用硅胶刮刀或打蛋器拌均至糖溶解。

2.       Add fresh pandan juice, oil and blend well till smooth and shiny
加入班兰汁,油,用硅胶刮刀或打蛋器拌均,仔细混合至面糊呈现滑润、黏稠状态。

3.       Add cake flour and mix well
加入低筋面粉,拌均至滑润状态。

4.       Whip egg whites till foamy, add sugar in batches and whip till stiff peaks
蛋白分次加入细砂糖用电器打发至硬性发泡。

5.       Add 1/3 whipped whites to egg yolk batter, swirl in with spatula and mix well
将蛋黄糊中加入1/3分量的蛋白霜,用橡皮刮刀拌匀。

6.       Add in remaining egg whites and mix well
加入其余的蛋白霜,混合拌均成面糊。

7.       Pour batter in chiffon mould
将面糊倒入戚风模。

8.       Bake in preheated oven for 35 mins at 170C or 45mins at 150C
放进预热170度的烤箱,烤35分钟至熟。(每个人的烤炉温度不一样,所以在150C是最安全,可以拉长时间烤至45分钟)

9.       Invert immediately when out of oven and cool
出炉倒扣,待凉。



班兰汁=10片班兰叶加300克清水打烂,过滤出班兰汁



Fiona Lau

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