Haw Flakes Chiffon Cake 山楂戚风蛋糕
As I still have some leftover haw flakes which I bought for the Chinese New Year holidays, I think a better way is to use it for a chiffon cake. This Haw Flakes Chiffon Cake is not only pillowy soft and airy, it also paired with a sweet and tangy taste of the haw flakes crumbs perfectly. Certainly do with more helpings, with a cup of hot coffee.
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Haw Flakes Chiffon Cake
This Haw Flakes Chiffon Cake is not only pillowy soft and airy, it also paired with a sweet and tangy taste of the haw flakes crumbs perfectly.
Ingredients
- 4 egg yolks - 65g with shell
- 50 g fresh milk
- 50 g corn oil
- 1 tsp lemon juice
- 60 g cake flour or plain flour
- 1 tbsp corn starch
- 70 g haw flakes - blend to fine
Meringue
- 4 egg whites
- 1/2 tsp lemon juice
- 70 g caster sugar
Instructions
- Combine oil and milk together, blend well to emulsified stage. Then add lemon juice and stir well.
- Sieve cake flour and corn starch together into step 1 together with haw flake crumbs. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with hand whisk or a rubber spatula.
- Pour batter into a 7 inch round removable base pan. Gently drop pan twice on table top to release air bubbles.
- Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 150 degrees C for about 50-55 minutes.
- When cake is done, remove from oven and turn the pan over to cool down completely.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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- 山楂戚风蛋糕 Haw Flakes Chiffon Cake
- 过了农历新年, 把剩下一的山楂片做了戚风蛋糕. 蛋糕松软绵密, 山楂酸酸甜甜的, 真的很般配!
- 做法:
- 4 个 鸡蛋 （鸡蛋65克一个)
- 50克 牛奶
- 50克 玉米油
- 1茶匙 柠檬汁
- 60克 低筋面粉或中筋面粉
- 1汤匙 玉米淀粉
- 70克 山楂, 模细
- 蛋白霜
- 4个 蛋白
- 1/2茶匙 盐或柠檬汁
- 70克 细砂糖
做法:
- 将玉米油和牛奶搅拌均匀至乳化. 然后加入柠檬汁搅匀.
- 筛入面粉和玉米淀粉, 山楂粉到步骤（1）， 搅匀至浓稠. 加入蛋黄，再搅匀, 备用.
- 蛋白霜 – 蛋白和柠檬汁打致起泡泡，砂糖分3次加入，打致硬性发泡.
- 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用蛋抽或刮刀翻拌均匀即可.
- 将面糊倒入戚风烤盘（7寸)。轻轻把气泡敲出.
- 放进预热烤箱摄氏150度下面的第二层，烘烤约50-55分钟。烤盘旁边放一小碗水，这样烤好的蛋糕体会更加的细腻湿润.
- 烤好后的蛋糕从烤箱取出，立即倒扣直到冷却后脱模即可享用.
- 烤箱温度和烘烤时间务必根据自家烤箱来定
