4/4/2016 香蘭戚風蛋糕 Pandan Chiffon Cake

香蘭戚風蛋糕 Pandan Chiffon Cake

8吋中空模1個

材料:

麵糊部份:

蛋黃5個，細砂糖10g，米糠油/任何植物油30g,

低筋麵粉60g, 粘米粉30g，香蘭葉20g+水45g打汁取50g

蛋白霜部份:

蛋白5個，檸檬汁1茶匙(5cc)，細砂糖35g,

步驟:

1.將蛋黃+ 細砂糖用打蛋器攪拌均勻。

2.再將香蘭汁加入攪拌均勻。

3.過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端挺立的蛋白霜(乾性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

5.把攪拌好的麵糊倒入烤模中， 把麵糊表面用橡皮刮刀抹平整

6.進爐前在桌上敲幾下敲出較大的氣泡

7.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就可以出爐)

8.出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。

Pandan Chiffon Cake

Ingredients of batter: 

5 egg yolks

10g castor sugar (I used organic cane sugar)

60g cake flour

30g rice flour

50g pandan juice (pandan leaves 20g + water 45g)

30g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

5 egg whites

35g castor sugar (I used organic cane sugar)

1 tsp lemon juice/ rice vinegar

Steps: 

1) Beat the egg yolks with a balloon whisk and mix in 10g sugar. Add pandan juice. Combine well.

2) Sift in cake flour and rice flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add the 35g of sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into the cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Remove cake from the oven. invert the pan immediately. Allow it to cool completely.