巧克力戚风蛋糕 Chocolate Chiffon Cake

巧克力戚风蛋糕

材料A

材料B

制作过程

在异乡， 没有做戚风蛋糕的模具， 又不想买...所以用本来有的模具烘焙了身在美帝的第一粒戚风蛋糕， 外貌还不错吧。 没有塌陷就是我最大的成就感啦， 味道适中， 不太甜！

巧克力戚风蛋糕

{材料A} 蛋黄5粒， 自发面粉150克， 幼糖75克， 栗米油5大匙，巧克力水5大匙

{材料B} 蛋白5粒， 塔塔粉1/2 茶匙， 幼糖75克

{做法}

1. 先将所有材料A放入深碗中， 用手拌打器顺同一个方向搅拌成浓糊状即可。

2. 将蛋白和塔塔粉放入搅拌碗中， 以高速度拌打至呈现许多泡沫状后，慢慢分三次加入糖拌打至适度的硬。（拉起蛋白时呈尖形）

3. 倒入搅均的材料A, 顺着同一个方向翻切拌均匀即可。

4. 然后倒入烤盘中(不需要抹油或铺纸)， 放入已预热好的烤箱用150◦C/300◦F烤30分钟至浅金黄色， 改用180◦C/350◦F烘至金黄色或至熟即可。

5. 取出倒扣放至冷才脱模。

Chocolate Chiffon Cake

{Ingredients A} Egg yolks x 5, self-raising flour x 150g, sugar x 75g, corn oil x 5 tbsp, chocolate water x 5 tbsp

{Ingredients B} Egg whites x 5, cream of tartar x ½ tsp, sugar x 75g

{Method}

1. Put all ingredients A into a mixing bowl, use a whisk to stir in one direction until smooth and well combined.

2. Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy, add in sugar slowly by divided in 3 times to continue whisk until stiff but not dry. (egg whites can form into small peak)

3. Pour in mixture A, mix in 1 direction by up-down style and do turn mix bowl to let them simply well-combined.

4. Pour into a baking pan (do not grease or line), bake in pre-heated oven at 150◦C/300◦F for 30 mins until lightly brown, change to 180◦C/350◦Fand continue bake until cooked.

5. Remove from oven, invert and leave to cool completely before removing cake from the pan.

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