Wednesday 24 November 2010

巧克力香橙戚风 (Chocolate Orange Chiffon Cake)

最近部落格在吹着一股戚风蛋糕风。尤其是看到 Anncoo 的绿茶
戚风,让我对做戚风更有股冲动了。


昨晚下班回家,我就做了这个巧克力香橙戚风蛋糕。食谱参考了
妃娟的“美味糕点新主张”里的香橙戚风蛋糕;我把食谱里的全面
粉另外以两汤匙的可可粉替代。蛋糕出炉后虽然看到的是一个巧
克力蛋糕,吃进嘴里却能品味到那股清新的香橙味。

当然我也把这篇蛋糕的 post 连接到 Small Small Baker
动的 “Aspiring Baker # 1: Chiffon Cake (Nov 2010)" 以示支持.


食谱:

(A):
100gm 蛋黄
40gm 沙拉油
60gm 鲜橙汁
2粒 橙皮丝
1汤匙 Cointreau 橙酒

(B):
60gm 幼糖
75gm 低筋面粉
2 汤匙 可可粉

(C)
200gm 蛋白
60gm 幼糖


做法:

1。烤箱预热至 150'C。
2。将 (B) 料的面粉和可可粉过筛在一个深碗里。加入幼糖混合均匀。
3。把 (A) 料的蛋黄,沙拉油和橙汁加入,搅拌均匀。
4。加入橙皮丝和橙酒,拌均。备用。
5。将蛋白用搅拌器搅拌至粗泡粒,慢慢加入油糖继续搅拌至硬性
发泡带勾状。
6。拿出 1/3 的蛋白和 (4) 混合均匀。
7。把 (6) 加入剩下的蛋白一起混合均匀。
8。将面糊倒入一个22cm不涂油铺纸的戚风模里。
9。放入已预热烤箱烘至1小时10分钟。
10。将烘好的蛋糕从炉里拿出后立刻倒扣待冷。

Ingredients:

(A):
100gm egg yolks
40gm oil
60gm fresh orange juice
2 grated orange rind
1 tbsp Cointreau

(B):
60gm sugar
75gm cake flour
2 tbsp cocoa powder

(C):
200gm egg whites
60gm sugar

1. Preheat oven to 150'C.
2. Sift flour and cocoa powder into a mixing bowl. Add in sugar.
3. Add in egg yolks, orange juice and oil, mix well.
4. Add in orange rind and cointreau. Set aside.
5. Whisk egg white in another mixing bowl until frothy.
6. Slowly add in sugar and continue whisk until stiff.
7. Mix 1/3 portion of egg white with (4).
8. Fold the above into the remaining egg white and mix until
well combined.
9. Pour the batter into a 22cm ungreased chiffon tube pan.
10. Bake for 1 hour 10 minuets. Invert to cool.

17 comments:

  1. I haven't learnt to make chiffon cake yet. In fact I like chiffon cake very much.

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  2. 你的chiffon cake做很高,你的蛋黄和蛋白,用了多少粒鸡蛋?

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  3. Wah! very nice chiffon cake,I'm going to your house now! Ha Ha!!
    Ling

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  4. 你的戚风很高啊, 而且烘到美美的, 真‘水’!

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  5. Your chiffon is very tall!!! CChocolate and Orange, nice combination! :)

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  6. 谢谢您的支持!I often visit your blog to admire your bakes but never leave any comments. Nice to know you!

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  7. 这个食谱好特别喔,可可的蛋糕但是香橙的味道。。。谢谢分享 ^_^

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  8. Just want to say that your chiffon looks very tempting :D

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  9. You are the first blog i follow since i created my own blog last month. Really admire ur baking skill...the texture of the chiffon cake look so soft and great!!!!

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  10. orange & cocoa combination, must be very nice .....mmmmm....yummy !

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  11. ariescovis : 谢谢你。你的 “水。。。。啊”这字眼让我吓了一跳。 哈哈。。。

    Little Inbox : You can visit the latest post of SSB, learn over 50 types of chiffon cakes in one time.

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  12. Anncoo : 我是用了 5 粒蛋, 22cm的烤盘。


    Ling : No more loh. Call you when make this again, haha

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  13. Min : 谢谢你的美言了。蛋糕在烘炉里时也真的很高,我在怀疑我是否用错烤模了。

    hanushi : I like this combination.I have finished half of this.hehe...

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  14. SSB : Thanks for your visit. Hope will joint your coming challenges again.

    neyeeloh : 我喜欢这个口味,希望你会喜欢。

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  15. Bake for a Queen : Thanks. You also have a nice blog.

    mayjun : It's vary touching! Thanks for your support and have a nice day.

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  16. angie : I like this combination also.Happy baking!!

    ReplyDelete