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11月份科罗拉多州热闹的吃火锅, 我烤了个戚风蛋糕, 可可粉是女儿帮忙拌的,没有搅匀, 所以卖相不佳。(有点推卸责任了。)
the Original recipe came from Women's day Guilt Free Sweet Treats。
Mocha Hazelnut Chiffon Cake
2 1/4 C Cake Flour 11/4 C Sugar 1Tbs Baking powder 1/2 Tsp Salt 1/2 C Unsweetened cocoa powder 2 Tbs Espresso Powder 1/2 C boiling water 1/4 C cold water 1/3 c Canola oil 5 large egg yolks 10 large egg whites 2 Tbs Hazelnut Liqueur (Frangelico) 1Tsp Vanilla Extract 1Tsp Cream of tartar
Chocolate Galze 4Oz semisweet chocolate , broken up 1/2 C fat free half and half
Garnish: Rosted Chopped Hazelnut
烤箱预热325度,
需要10inch tube pan with removable bottom.
1:面粉, 3/4 杯的糖,泡打粉和盐混合在大盆里 2:可可粉和浓咖啡粉用开水泡化,加凉水, 油,蛋黄, 榛子酒和香草精混合后和面粉搅匀。3:蛋白和塔塔粉用mixer 中速搅拌, 慢慢加入1/2 杯的糖,继续搅拌至stiff peaks (就是盆子倒扣都不会掉下来, 这一步要确保盆子干净,鸡蛋是室温,蛋白中没有蛋黄)。 4:将1/3的蛋白取到蛋黄湖里切拌法或者从下往上翻拌,千万不要划圈搅拌,动作要轻要快防止蛋白消泡,最后将蛋糕湖倒入剩余的蛋白湖里拌均匀 (网上抄来的)倒入烤盘中 5:烤1个小时, 牙签插入拔出来没有蛋糊就OK了。 6:烤盘倒扣,完全凉透, 脱模 7:巧克力用微波炉加热一分钟至化,把half and half 搅拌进去,把glaze倒到蛋糕上, 上面洒碎榛子。
这个方子分量比较大, 要有10inches的烤盘才行,面粉太多,第一次做就成功了,聚会时我改了, 用一直都用的樱的8寸盘的方子,但是加了可可粉,咖啡粉和榛子酒。
樱的戚风蛋糕方子
再看看养眼的原方子和美图。
http://www.womansday.com/Recipes/Mocha-Hazelnut-Chiffon-Cake
Mocha Hazelnut Chiffon CakeFrom Woman's Day | October 2, 2007 Active Time: 25 minutesTotal Time: 1 hour 30 minutesRecipe Ingredients 2 1/4 cups cake flour 1 1/4 cups sugar, divided 1 Tbsp baking powder 1/2 tsp salt 1/2 cup unsweetened cocoa powder (not Dutch process) 2 Tbsp espresso powder 1/2 cup boiling water 1/4 cup cold water 1/3 cup canola oil 5 large egg yolks 2 Tbsp hazelnut liqueur (Frangelico) 1 tsp vanilla extract 10 large egg whites 1 tsp cream of tartar Chocolate Glaze 4 oz semisweet chocolate, broken up 1/2 cup fat-free half-and-half Garnish: toasted chopped hazelnuts Recipe Preparation 1. Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-in. tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl.
2. Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur and vanilla. Stir cocoa mixture into flour mixture until blended.
3. Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.
4. Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
5. Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
6. Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.
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