Lazy Mom Cookbook: 鬆軟原味戚風蛋糕(雪紡蛋糕) How to Make Chiffon Cake

鬆軟原味戚風蛋糕(雪紡蛋糕) - 簡單做法How to Make Chiffon Cake – Simple and Easy Recipe

做戚風蛋糕，新手容易會失敗。和大家分享這個簡單的做法，只要留意視頻上的小提示，—定容易成功！

這個份量可做三個10cm 戚風蛋糕或一個17cm的戚風蛋糕。 This amount of ingredients can make three 10cm chiffon cakes or one 17cm chiffon cake

蛋黃糊材料:

蛋黃三隻

30g細砂糖

45g水

45g植物油

75g低筋面粉

1/4 茶匙香草香精

蛋白霜材料:

蛋白三隻

40g細砂糖

Egg Yolk Batter Ingredients:

3 Egg Yolks

30g Castor Sugar

45g Water

45g Vegetable Oil

75g Cake Flour

1/4 Tsp Vanilla Extract

Meringue Ingredients:-

3 Egg Whites

40g Castor Sugar

做法:

蛋黃糊

蛋黄加入水和香草香精
再加入糖拌匀
把粉篩入蛋漿
拌匀至無粉粒
加入油拌匀

蛋白霜

*蛋白不可以有蛋黃，不然會打發不起
蛋白加入糖用打蛋器高速打發
打發至出現尖勾和有光澤即可, 不要過度打發
蛋白霜應該均匀細腻有光澤
預熱焗爐180°C
把一些蛋白霜加入蛋黄糊中
混合均匀
再把蛋黄糊倒入蛋白霜中
混合均匀至面糊看不見蛋面霜
把蛋糊倒入蛋糕模至八成滿
微微震動蛋糕模把氣泡震走
用180°C 焗25 分鐘
把蛋糕倒轉放涼
*蛋糕一定要完全放涼才可拿出

裝飾蛋糕

把糖霜篩在蛋糕面即可
用黑巧克力粒或普通排裝黑巧克力裝飾蛋糕
把巧克力隔水熟溶
放入擠花袋和裝飾蛋糕

Methods:

Egg Yolk Batter

Add water and vanilla extract into the egg yolks
Add sugar and mix
Sift the flour into the egg batter
Mix well
Add oil and mix well

Meringue

Take note that no yolk remains in the whites otherwise it is not able to whisk in stiff form
Add sugar into the egg white and whisk at high speed with a mixer
Whisk till medium stiff snow and do not over-beaten
Meringue should be smooth and shiny
Preheat the oven to 180°C
Add some of the meringue to the egg yolk batter
Stir and mix well
And pour the egg yolk batter into the meringue
Fold to mix the batter until no lumps remain
Pour the mixture into the cake tin till 80% filled
Shake the cake tin slightly to raise the air bubbles out of the batter
Bake at 180°C for 25 mins
Turn the cakes upside down for cooling down
Remove the cakes only when they are completely cooled down