Lotus Biscoff Chiffon Cake 焦糖戚风蛋糕
My family really enjoyed this soft and fluffy Lotus Biscoff Chiffon Cake with the aroma of deep caramel flavour and a hint of spice, for an afternoon tea. The sweetness is just right, so perfect to serve with a cup of hot coffee. It’s so easy to bake a chiffon cake with a mix of Lotus Biscoff spread and biscuit crumbs into the batter, then bake in the oven for about 50 minutes at the temperature of 150 degrees C. For final touch before serving, spread some Lotus Biscoff spread on the cake and scatter some Lotus biscuit crumbs on top to enhance a better flavour.
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Lotus Biscoff Chiffon Cake
Ingredients
- 100 g Lotus Biscoff Spread
- 100 g fresh milk
- 50 g corn oil
- 4 egg yolks
- 1/4 tsp vanilla extract
- 35 g cake flour or plain flour
- 1/2 tsp corn flour (starch)
- 60 g Lotus Biscoff Biscuits - blend to fine crumbs
Meringue
- 4 egg whites
- 1 tsp lemon juice
- 60 g light brown (fine) sugar - or caster sugar
Instructions
- Separate the egg yolks and whites. Place egg whites in the mixing bowl, then chill in refrigerator for later use.
- Stir Lotus Biscoff spread with milk till well blended in a bowl, mix in corn oil and stir well with a hand whisk. Add egg yolks and vanilla extract, mix well. Then sift in flours and Lotus Biscoff crumbs, mix well again.
- Whisk chilled egg whites till foamy and add brown sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Pour in the remaining egg white and gently fold well again.
- Pour batter into a 7 inch round removable base pan (no need to grease or line pan).
- 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 50-60 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Spread some Lotus Biscoff spread on cake and scatter some Lotus Biscoff biscuit crumbs on top.
Notes
- 非常好吃的焦糖香味的松软戚风蛋糕甜而不腻, 再配上一杯热咖啡真是级大的享受。
- 材料：
- 60克 焦糖酱 （幼滑）
- 100克 牛奶
- 50克 玉米油
- 4个 蛋黄
- 1/4茶匙 香草香精
- 35克 底筋面粉或中筋面粉
- 1/2汤匙 玉米淀粉
- 60克 焦糖饼干, 模细
- 蛋白霜
- 4个 蛋白
- 1茶匙 柠檬汁
- 40克 黄（细）糖 或白砂糖
- 做法：
- 分开蛋黄和蛋白. 蛋白放入碗中收进冰箱冷藏备用.
- 将牛奶和焦糖酱一起搅匀,加入玉米油用蛋抽再搅拌均匀。加入蛋黄及香精拌匀，然后筛入粉类，再拌匀即可。
- 用电动搅拌机把蛋白,柠檬汁打致起泡泡，黄糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀即可。
- 将面糊倒入摸具中（7寸活底蛋糕烤盘 – 无需抹油或铺纸).
- 放进预热烤箱摄氏150度下面的第二层，烘烤约50-60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。
- 蛋糕出炉后，即倒扣致冷却才脱模。蛋糕上涂一层焦糖酱和撒上适量焦糖饼干碎即可切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
