Colourful Chiffon Cake 多层戚风蛋糕 9/3/2017

Colourful Chiffon Cake 

Ingredients：

 (for 8" round cake pan)

4 egg yolks (72g)

50g rice bran oil / any vegetable oil

60ml fresh milk

80g cake flour

natural vegetable powders:

Red - Raspberry 树莓 2 tsp

Green - Spinach 菠菜 1 tsp

Pink - Strawberry 草莓 2 tsp

Yellow - Pumpkin 南瓜 2 tsp

Brown - Cocoa powder可可粉 1 tsp

Meringues

6 egg whites (237g)

75g cane sugar 

(my cake's sweetness is always mild as for baby, please do not reduce further)

1 tsp lemon juice / rice vinegar

Steps: 

1) Preheat oven to 160°C. 

2) Whisk egg yolks with fresh milk. Combine well.

3) Sift in cake flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Divide the batter into 5 (approx 50g each). Mix in respective vegetable powders.

4) 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. mixing in cane sugar in 2 additions. Divide the meringue into 5 (approximately 60g, I scoop the meringue into egg yolk batter by weighting them). Gently but quickly fold in the meringue into the 5 colours batter. You need to work very fast for the meringue so it wont deflate.

5) Scoop every colours' batter evenly into the cake pan. Gently tap the tin on the counter top 3x to remove air bubbles.

6) 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. 

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

多層戚風蛋糕

（8吋蛋糕模1個）

材料:

麵糊部份:

蛋黃4個 (72g)， 米糠油/任何植物油50g， 低筋麵粉 80g， 

鮮奶 60ml， 80g 蛋糕粉

天然植物粉：

紅色 - 樹莓粉2茶匙

綠色 - 菠菜粉1茶匙

粉色 - 草莓粉2茶匙

黃色 - 南瓜粉2茶匙

棕色 - 可可粉1茶匙

蛋白霜部份:

蛋白6個(237g)，檸檬汁1茶匙，細砂糖75g,

做法:

1. 預熱烤箱 160‘C。

2. 將蛋黃+ 鮮奶手動打蛋器攪拌均勻。

2. 過篩好的粉類分3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。將麵糊分為5份（每份約50g）。將不同的5種植物粉加入每份麵糊中，拌勻待用。

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) 打成尾端彎勾的蛋白霜(濕性發泡)。將蛋白霜分成5份（每份約60g，我把每個顏色的麵糊方在稱上面，稱量蛋白霜的重量）動作輕快拌勻每份的麵糊和蛋白霜，以免消泡。

5. 把每種顏色的麵糊均勻地倒入烤模中， 把麵糊表面用橡皮刮刀抹平整。進爐前在桌上敲3下敲出較大的氣泡。

6. 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)

7. 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。

Raspberry树莓

Spinach菠菜

Strawberry草莓

Pumpkin南瓜