百做不厭的鮮橙戚風蛋糕 Chiffon cake

21cm ring mould ( 8 inches)
Egg: 5
Cake flour: 100g
Sugar( for egg yolk):40g
Sugar( for egg white): 60g
Salt: a little
Baking powder: 4/5teaspoon
Cream of tartar: 188; teaspoon
Vegitable oil: 65ml
Water(or fresh orange juice): 65ml
Vanilla extract: 1 teaspoon
Lemon juice: 1 teaspoon

Baking time: 325F / 35-40minutes

1: preheat the oven to 160c/325F.
2: Beat the egg whites with an electric whisk until foamy.Sift the cream of tartar, baking powder, and salt over and continue to beat. Add the total 60g sugar in three batches keeping beating until the whites hold soft peaks.
3: Mix egg yolks, 40g sugar,Vegitable oil: 65ml, Water(or fresh orange juice): 65ml ,Vanilla extract: 1 teaspoon, Lemon juice: 1 teaspoon, sift 100g cake flour in the mixing liquid.
4: Add 1/3 of beated white egg in the flour mixture, folding in gently with large plastic spatula, then add the left 2/3.
5: Transfer to ring mould and bake for 40 minutes until browed on top.
6: turn the ring mould upside down to cool.


這個是櫻總結的表格，非常的好用。烤箱開到325F預熱.
點擊這裏看原方：『櫻的烘焙日誌』---【戚風蛋糕】


zester
用來刮橙子外皮


orange juicer
專門用來壓檸檬或者橙子。


烤盤用黃油抹全，然後用麵粉撒一遍。帶子浸透水,然後擠掉多餘的水分,把盤子包起來,用針鎖住.


橙汁,植物油,糖,蛋黃,香草精,橙皮,檸檬皮等混合,把麵粉和蘇打粉篩進去,攪拌均勻.


所有的準備工作做完了,最後就是打發蛋白.蛋白加cream of tartar(酒石酸) 或者少許檸檬汁,開到最大檔,看到有泡起來,慢慢倒進龍舌蘭糖( organic blue agave是在trader joe's買的.打到硬性發泡.


把打發的蛋白1/3加到麵糊裏,用橡皮鏟從下往上翻勻,最後再把剩下的蛋白到進去翻勻.烤箱325F烤35-40分鍾.


硬紙板用錫箔紙裱好.


蛋糕烤好晾涼,分成兩層,抹上果醬.


我又隨便加了點水果.


heavy whipping cream加龍舌蘭糖,用機器打發.


用22號擠花嘴擠出裝飾邊.


注: 我盡量不用白糖,我一般都是用龍舌蘭糖blue agave,楓糖maple syrup或者蜂蜜代替.

[shellnewolreans]

whipping cream is very easy to clap, what you do with it other then frozen it. Do you mix it with some stuff make it more stable? Thanks

[君子蘭9]

謝謝你！

[夏蕙]

好看,好吃,讚讚讚,能幹的辣妹子!