Yam Chiffon Cake

之前做的Hazelnut Chiffon Cake不成功,所以在不放弃的
心情下又再做了这个芋头戚风蛋糕.

终于这次成功了!只是我依照食谱六粒蛋的份量用9"的
Tube Pan,蛋糕出炉时很高,下一次应该可以试用10"的Tube
Pan.

食谱补上:

蛋黄面糊:
6个 蛋黄
150 gm 熟芋头泥
150 gm 椰浆
1/4 tsp 盐
60 ml 油
1/2 tsp 芋头香精，随意
50 gm 糖　(我用40gm)
180 gm 蛋糕粉

蛋白糊:
6个 蛋白
1/2 tsp 塔塔粉
100 gm 糖 (我用80gm)

1.蛋黄面糊:将蛋黄，芋头泥，椰浆，盐，油和糖拌均在搅
拌盆里。
2.加入面粉，搅拌均匀。备用。
3.将蛋白和塔塔粉用另一个搅拌盆里搅拌至粗泡沫，加入
糖再搅拌至干性发泡。
4.把蛋白霜分次加入蛋黄面糊里，轻轻搅拌均匀。
5.将面糊倒入一个不涂油的９寸戚风模里。
6.放入预热烤箱以160'C烘１小时１０分。
7.蛋糕取出后，倒扣在桌上至完全冷却。

Egg Yolk Batter:
6 egg yolks
150 gm cooked yam, mashed
150 gm coconut milk
1/4 tsp salt
60 ml oil
1/2 tsp yam essence, optional
50 gm caster sugar (I used 40gm)
180 gm cake flour

Egg White Foam:
6 egg white
1/2 tsp cream of tartar
100 gm caster sugar (I used 80gm)

1.Combine egg yolks, mashed yam, coconut milk, salt, oil,
essence and sugar in a mixing bowl.
2.Fold in flour, mix well.
3.Whisk egg white and cream of tartar until soft peak foam.
4.Add in sugar, continue to whisk until stiff peak foam.
5.Gently fold egg white foam into egg yolk batter, mix
until well combined.
6.Pour batter into a 9 inch ungreased tube pan.
7.Bake at preheat oven at 160'C for 1 hour 15 min.
8.Remove cake from oven, invert cake onto table until
completely cooled.