Monday, 12 April 2010

班兰戚风蛋糕 (Pandan Chiffon Cake)


上星期 接到 Michelle母亲的电话, 她提到说想做戚风蛋糕.不
为什么,就因为她已经有差不多一年的时间没做过戚风蛋糕了.

我呢,就因为她这通电话,激起了我也想做戚风蛋糕的冲动.所以
在上个周末下午,就躲在厨房摸索出来了这个班兰戚风.


(A):
5 蛋黄
30ml 班兰汁
120ml 椰浆
80ml 粟米油
2 tbsp 水

(B):
120gm 蛋糕粉
60gm 幼糖

(C):
5 蛋白
1 tsp 塔塔粉
60gm 幼糖

做法:

1. 将 (A) 料拌均.
2. 把 (B) 料加入, 混合均匀.
3. 把 (C) 料的蛋白和塔塔粉用搅拌器搅拌至粗泡,慢慢加入幼糖,
继续搅拌至干性发泡.
4. 将打起的蛋白加入蛋黄混合料拌均.
5. 把面糊倒入一个 9' 戚风模 (勿涂油铺纸), 以170'C预热烤箱烘
50-55 分钟至熟. (我用普通蛋糕模)
6. 将蛋糕从烤箱拿出后, 立刻倒扣待冷.

Recipes:

(A):
5 Egg yolks
30ml Pandan juice
120ml Coconut milk
80ml Corn oil
2tbsp Water

(B):
120gm Cake flour
60gm Sugar

(C):
5 Egg whites
1 tsp Cream of tartar
60gm Sugar

Method:

1. Mix all ingredients (A) into a bowl till well.
2. Fold in sifted flour and sugar, mix well. Set aside.
3. Whisk egg whites and cream of tartar until frothy.
4. Gradually add in sugar and continue whisk until stiff.
5. Fold the above into egg yolk mixture, mix well with spatula.
6. Pour batter into a 9' ungreased chiffon tube pan.
7. Bake at preheat oven 170'C for 50-55 minuets till done.
8. Remove from oven and invert cake to cool.