Chiffon Cake 戚風蛋糕 /雪芳蛋糕
Classic Chiffon cake – very light and airy cake baked without butter and baking agent (Yay!) The trick is to beat the egg whites into meringue and mix into the batter, it help the cake to rise without baking powder.
I don’t know why but chiffon cake is super popular in Asia, usually bake in tube pan with different kind of flavour, lemon, chocolate, pandan…I love this cake cause it is so light and moist, just a simple cake but very delicious. Use vegetable oil instead of butter, make the cake very moist and less guilt when you eat it! (Who doesn’t want?)
The most important thing is to beat the egg whites into nice stiff peak, then gently add the meringue into the batter. Bake it at low temperature, then cool it upside down to prevent the cake shrink.
So, it is very easy to make and once you make it, you will be addicted, mind you 😉
很多人都喜歡的戚風蛋糕 （雪芳蛋糕），綿綿的又鬆軟，沒有牛油及泡打粉，減輕負擔。大人小朋友都鍾意，是下午茶的至愛～
做法簡單，用分蛋打發的技巧，打入空氣，蛋糕便會超鬆軟。只要留心幾個小秘訣，新手也可成功呢～
In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.
在大碗內，用電動打蛋器打發蛋白，打至出現大泡泡，加一小匙檸檬汁（*這有助打發蛋白）然後分3次慢慢加入糖。打發至乾性發泡狀態（*打好的蛋白霜拉起時呈”不下彎”的尖挺狀）
In another bowl, beat the egg yolks with sugar for a minute, then add in oil, milk and cake-flour and mix well.
先用電動打蛋器打發蛋黃及糖，打發約一分鐘成蛋黃糊，加入菜油及牛奶拌勻，然後篩入麵粉拌勻，至幼滑沒有粉粒。
Add 1/3 of the meringue into egg yolk-mixture, gently mix it until well combined. Then add another 1/3 of the merginuge, gently fold it, and the rest of the meringue.
將蛋白霜分次加入蛋黃糊中，輕力拌勻 *不要大力攪拌。
Pour the mixture into a 6-inch tube pan, then tab on the counter few times to release the air. You can use a knife or spatula into the batter, to burst the air bubbles.
Then pop in pre heated oven on 170C for 30 -35 minutes. Once take the cake from the oven, tap few times on the counter then cool it upside down. (which help to cake from shrinking)
將蛋糕糊倒入烤模內，用膠刮或牙籤在糊內劃數圈，然後再將蛋糕模從10厘米高處摔數下（*這可令氣泡跑出）放入已預熱170度烤焗爐，焗約30-35分鐘。
將蛋糕從焗爐拿出後，立刻拿起重重摔數下，然後倒扣放涼（可將蛋糕模放倒扣在瓶口上） *這樣可防止蛋糕塌下來。
Leave it cool completely then unmold it.
待蛋糕完全待涼後，用刀脫模。
- 2 egg yolks
- 40 gram sugar
- 40 ml milk
- 30 ml vegetable oil
- 60 gram cake flour
- 2 egg whites
- 30 gram sugar
- 1 teaspoon lemon juice
- 材料：
- 蛋黃 -2隻
- 糖- 40克
- 牛奶- 40毫升
- 油- 30毫升
- 低筋麵粉- 60克
- 蛋白霜材料：
- 蛋白- 2隻
- 糖- 30克
- 檸檬汁- 1茶匙
- In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.
- In another bowl, beat the egg yolks with sugar for a minute, then add in oil, milk and cake-flour and mix well.
- Add 1/3 of the meringue into egg yolk-mixture, gently mix it until well combined. Then add another 1/3 of the merginuge, gently fold it, and the rest of the meringue.
- Pour the mixture into a 6-inch tube pan, then tab on the counter few times to release the air. You can use a knife or spatula into the batter, to burst the air bubbles.
- Then pop in pre heated oven on 170C for 30 -35 minutes. Once take the cake from the oven, tap few times on the counter then cool it upside down. (which help to cake from shrinking)
- Leave it cool completely then can unmold it.
Based on 5 Review(s)My New Cookbook
