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Zebra Chiffon Cake (斑马威风蛋糕)

斑马来咯! 终于都轮到它出场了.

这蛋糕早就想做,但却耽搁了蛮久. 对我来说,做这蛋糕最大的考验就是耐性. 想要做出美美的斑马,少点儿耐性都不行吔.














Ingredient A:

3 Egg yolks

Sugar – 30g

Milk – 60g

Corn oil – 45g

Cake flour – 90g

Baking powder – ½ tsp


Ingredient B:

3 Egg Whites

Sugar – 60g

Tartar powder – ¼ tsp


Ingredient C:

Vanilla essence – ½ tsp

Cocoa powder – 1.5 to 2 tsp


Method:

1) Separate the eggs, place the egg yolks in one bowl and the whites in another.

2) Add 30g of sugar into egg yolks and beat until the sugar is dissolved.

3) Add milk and corn oil, mix well.

4) Add sifted flour and stir gently till well combined and smooth. Set aside.

5) In a separate mixing bowl, whisk the egg whites until foamy. Add in 60g of sugar gradually (one-third at a time), continue beating until stiff peaks form.

6) Fold one third of the egg whites into the batter with spatula until well combined.

7) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

8) Divide the batter into half, mix in vanilla essence with one half and cocoa powder with the another half.

9) Alternately add 1 tablespoon of vanilla & cocoa batter into a cake tin, put them up on top of one another until both used up.

10) Bake in preheated oven at 170’c for about 40 minutes or until golden brown and cooked. (The baking time and oven temperatures vary depending on the types of oven)

11) When the cake is done, remove from oven and invert the pan immediately until cool completely.



材料A:

蛋黄 –3个

糖 – 30g

牛奶 – 60g

粟米油 – 45g

低筋面粉 – 90g

发粉 – 1/2茶匙a


材料B:

蛋白 – 3 个

糖 – 60g

塔塔粉 – ¼茶匙


材料C:

香草精 – ½茶匙

可可粉 – 1.5至2茶匙



步骤:

1) 将蛋白和蛋黄分开,分别放入两个大碗中

2) 将30g糖加入蛋黄中,打至糖溶解

3) 先后加入准备好的牛奶及粟米油,搅拌匀允

4) 加入过筛面粉及发粉,轻轻拌匀成蛋黄糊

5) 将蛋白打至发泡,加入塔塔粉及分三次将60g糖加入,然后持续打至硬性发泡 (提起搅拌器,蛋白的尾端挺立不弯曲,盆子倒转过来蛋白也不会流出).

6) 将1/3蛋白霜加入蛋黄糊,轻轻拌匀

7)然后把拌好的混合物再加入剩余的蛋白霜,混合拌匀成面糊

8) 将面糊分成两份,各别加入香草精及可可粉

9) 用汤匙将面糊交替加入烤盘中央(如图)

8)送进预热烤箱, 烤约40分钟170’c (温度与时间因各自烤箱而定)

9) 当蛋糕完成时,出烤箱后马上倒扣至完全冷却才脱模.