Mocha Hazelnut Chiffon Cake-摩卡榛子戚風蛋糕

11月份科羅拉多州熱鬧的吃火鍋， 我烤了個戚風蛋糕， 可可粉是女兒幫忙拌的，沒有攪勻， 所以賣相不佳。（有點推卸責任了。）

the Original recipe came from Women's day Guilt Free Sweet Treats。


Mocha Hazelnut Chiffon Cake

2 1/4 C Cake Flour
11/4 C Sugar
1Tbs Baking powder
1/2 Tsp Salt
1/2 C Unsweetened cocoa powder
2 Tbs Espresso Powder
1/2 C boiling water
1/4 C cold water
1/3 c Canola oil
5 large egg yolks
10 large egg whites
2 Tbs Hazelnut Liqueur (Frangelico)
1Tsp Vanilla Extract
1Tsp Cream of tartar

Chocolate Galze
4Oz semisweet chocolate , broken up
1/2 C fat free half and half

Garnish: Rosted Chopped Hazelnut


烤箱預熱325度，

需要10inch tube pan with removable bottom.

1：麵粉， 3/4 杯的糖，泡打粉和鹽混合在大盆裏
2：可可粉和濃咖啡粉用開水泡化，加涼水， 油，蛋黃， 榛子酒和香草精混合後和麵粉攪勻。3：蛋白和塔塔粉用mixer 中速攪拌， 慢慢加入1/2 杯的糖，繼續攪拌至stiff peaks （就是盆子倒扣都不會掉下來， 這一步要確保盆子幹淨，雞蛋是室溫，蛋白中沒有蛋黃）。
4：將1/3的蛋白取到蛋黃湖裏切拌法或者從下往上翻拌,千萬不要劃圈攪拌,動作要輕要快防止蛋白消泡,最後將蛋糕湖倒入剩餘的蛋白湖裏拌均勻 （網上抄來的）倒入烤盤中
5：烤1個小時， 牙簽插入拔出來沒有蛋糊就OK了。
6：烤盤倒扣，完全涼透， 脫模
7：巧克力用微波爐加熱一分鍾至化，把half and half 攪拌進去，把glaze倒到蛋糕上， 上麵灑碎榛子。

這個方子分量比較大， 要有10inches的烤盤才行，麵粉太多，第一次做就成功了，聚會時我改了， 用一直都用的櫻的8寸盤的方子，但是加了可可粉，咖啡粉和榛子酒。


櫻的戚風蛋糕方子







再看看養眼的原方子和美圖。

http://www.womansday.com/Recipes/Mocha-Hazelnut-Chiffon-Cake


Mocha Hazelnut Chiffon CakeFrom Woman's Day | October 2, 2007
Active Time: 25 minutesTotal Time: 1 hour 30 minutesRecipe Ingredients
2 1/4 cups cake flour
1 1/4 cups sugar, divided
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder (not Dutch process)
2 Tbsp espresso powder
1/2 cup boiling water
1/4 cup cold water
1/3 cup canola oil
5 large egg yolks
2 Tbsp hazelnut liqueur (Frangelico)
1 tsp vanilla extract
10 large egg whites
1 tsp cream of tartar
Chocolate Glaze
4 oz semisweet chocolate, broken up
1/2 cup fat-free half-and-half
Garnish: toasted chopped hazelnuts
Recipe Preparation
1. Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-in. tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl.



2. Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur and vanilla. Stir cocoa mixture into flour mixture until blended.



3. Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.



4. Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.



5. Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.



6. Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.