Chiffon Sponge Cake
This chiffon sponge cake is very light and soft. Much to my delight, the finished cake is smooth and has no cracks on the top after being baked. I think you can even frost the cake with some fresh cream as a birthday cake. The method of mixing the ingredients is different from our normal way of making chiffon cake. The egg yolks will only be mixed in after adding the flour. Sounds interesting, right?
Chiffon Sponge Cake
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Author: Ann Low
Serves: 5
Ingredients
- 3 egg yolks -- egg about 70g each
- 35g fresh milk (40ml)
- 30g corn oil (35ml)
- 30g cake flour or plain flour
- 20g corn flour
- ½tbsp vanilla extract
- pinch of salt
- 3 egg whites
- 45g caster sugar (I used light muscovado sugar)
Instructions
- Whisk oil and milk to combine. Sift in flour and corn flour and roughly mix. Then egg yolks and mix batter well till smooth.
- With an electric mixer, whisk egg whites at low speed to foamy, gradually add sugar in 3 batches and beat at medium high speed until stiff peak form.
- Fold egg white into egg yolk mixture till well combined with a rubber spatula.
- Pour batter into an ungreased removable 7 inch cake pan. Bake in preheated oven at 150 deg C for about 45-50 mins.
- Invert cake pan immediately on wire rack and let to cool completely after baked.
3.5.3226
戚风海绵蛋糕
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这款蛋糕做法的步骤过程和平时做的戚风蛋糕有点不同。蛋糕出炉后让我相当满意 🙂 蛋糕表层很平整，也没爆开。蛋糕体组织很均匀及轻柔，相当好吃。喜欢的话也可以涂上奶油，装饰一下做生日蛋糕也应该不错
Author: Ann Low
Ingredients
- 3个 黄蛋 （全蛋约70克一个）
- 35克 牛奶 （40毫升）
- 30克 玉米油 （35毫升）
- 30克 底筋或普通面粉
- 20克 玉米粉
- ½汤匙 香草香精
- 3个 蛋白
- 一点点盐
- 45克 细糖 （我用原蔗黑糖）
Instructions
- 先将玉米油和牛奶搅拌至乳化。筛入面粉和玉米粉，无需搅匀。加入蛋黄，搅拌均匀至顺滑。在蛋白里加入一点点盐，用电动打蛋器慢速度打至起泡沫状态。 分3次加入糖，以中高速度打发至坚挺状。然后蛋白霜分3次拌入蛋糊里，用刮刀翻拌至均匀。倒入一个7寸圆型活动底蛋糕模内 （无须涂油），放入预热烤箱倒数第二层，以摄氏150度烤约45-50分钟。蛋糕出炉后，即倒扣，完全待凉后脱模切片享用
3.5.3226
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