百做不厌的鲜橙戚风蛋糕 Chiffon cake

21cm ring mould ( 8 inches)
Egg: 5
Cake flour: 100g
Sugar( for egg yolk):40g
Sugar( for egg white): 60g
Salt: a little
Baking powder: 4/5teaspoon
Cream of tartar: 188; teaspoon
Vegitable oil: 65ml
Water(or fresh orange juice): 65ml
Vanilla extract: 1 teaspoon
Lemon juice: 1 teaspoon

Baking time: 325F / 35-40minutes

1: preheat the oven to 160c/325F.
2: Beat the egg whites with an electric whisk until foamy.Sift the cream of tartar, baking powder, and salt over and continue to beat. Add the total 60g sugar in three batches keeping beating until the whites hold soft peaks.
3: Mix egg yolks, 40g sugar,Vegitable oil: 65ml, Water(or fresh orange juice): 65ml ,Vanilla extract: 1 teaspoon, Lemon juice: 1 teaspoon, sift 100g cake flour in the mixing liquid.
4: Add 1/3 of beated white egg in the flour mixture, folding in gently with large plastic spatula, then add the left 2/3.
5: Transfer to ring mould and bake for 40 minutes until browed on top.
6: turn the ring mould upside down to cool.


这个是樱总结的表格，非常的好用。烤箱开到325F预热.
点击这里看原方：『櫻的烘焙日誌』---【戚风蛋糕】


zester
用来刮橙子外皮


orange juicer
专门用来压柠檬或者橙子。


烤盘用黄油抹全，然后用面粉撒一遍。带子浸透水,然后挤掉多余的水分,把盘子包起来,用针锁住.


橙汁,植物油,糖,蛋黄,香草精,橙皮,柠檬皮等混合,把面粉和苏打粉筛进去,搅拌均匀.


所有的准备工作做完了,最后就是打发蛋白.蛋白加cream of tartar(酒石酸) 或者少许柠檬汁,开到最大档,看到有泡起来,慢慢倒进龙舌兰糖( organic blue agave是在trader joe's买的.打到硬性发泡.


把打发的蛋白1/3加到面糊里,用橡皮铲从下往上翻匀,最后再把剩下的蛋白到进去翻匀.烤箱325F烤35-40分钟.


硬纸板用锡箔纸裱好.


蛋糕烤好晾凉,分成两层,抹上果酱.


我又随便加了点水果.


heavy whipping cream加龙舌兰糖,用机器打发.


用22号挤花嘴挤出装饰边.


注: 我尽量不用白糖,我一般都是用龙舌兰糖blue agave,枫糖maple syrup或者蜂蜜代替.

[shellnewolreans]

whipping cream is very easy to clap, what you do with it other then frozen it. Do you mix it with some stuff make it more stable? Thanks

[君子兰9]

谢谢你！

[夏蕙]

好看,好吃,赞赞赞,能干的辣妹子!