Mocha Hazelnut Chiffon Cake-摩卡榛子戚风蛋糕

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.