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Zebra Chiffon Cake 斑马戚风蛋糕

Ann Low

This light and fluffy zebra chiffon is cake delicious. The cake is incredibly airy like eating a ‘cloud’. I used purple sweet potato powder that I bought from IROHA Mart (@Plaza Singapura) to make the zebra stripes.  The colour is not so vibrant and looks smoky and less impressive. So I suggest that you use cocoa powder or matcha powder for a better contrast. Anyway, there’s nothing that can beat a piece of this zebra chiffon cake with a cup of coffee or tea.

 

This may interest you (您或许会喜欢) ~  Purple Sweet Potato Chiffon Cake 紫薯戚风蛋糕 

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Zebra Chiffon Cake

Light and fluffy ~ incredibly airy like eating a 'cloud'

Author Ann Low
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 6 people

Ingredients
 

  • 4 egg yolks - used 65g egg
  • 70 g caster sugar
  • 50 ml fresh milk
  • 50 ml corn oil
  • 50 g cake flour or plain flour
  • 2 tbsp corn flour (starch)
  • 1/2 tsp vanilla extract
  • 1 tbsp purple sweet potato flour (sifted) - or use cocoa powder/matcha powder

Meringue

  • 4 egg whites
  • 50 g caster sugar

Instructions
 

  • Preheat oven temperature to 160 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside.

  • Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into the egg mixture and stir well.

  • Make meringue - Beat egg whites and a pinch of salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. Fold egg whites into egg yolk batter in 3 batches.

  • Take out 1/4 of the batter (about 160g) into another bowl and gently fold in purple sweet potato powder with a rubber spatula.

  • Spoon 2 heapful tablespoons of the plain batter into the centre of the 7 inch removable cake pan (do not grease the pan). Then 1 heapful tablespoon of the purple sweet potato batter on top. Continue doing this until all the mixture has been used.

  • Bake in lower second rack of preheated oven for about 55 - 60 minutes. Invert cake immediately on a wire rack to cool completely before unmoulding

Keyword Chiffon Cake, Zebra Chiffon Cake
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斑马戚风蛋糕

用了紫薯粉，蛋糕里的斑马线不是很明显。觉得用可可粉或抹茶粉会更加的好看。

材料：

  • 4个 蛋黄 （用65克鸡蛋）
  • 70克 细砂糖
  • 50毫升 牛奶
  • 50毫升 玉米油
  • 50克 底筋面粉或中筋面粉
  • 2汤匙 玉米粉
  • 1/2茶匙 香草香精
  • 1汤匙 紫薯粉或可可粉/抹茶粉，过筛

蛋白霜

  • 4个 蛋白
  • 50克 细砂糖
  1. 预热烤箱致摄氏160度。面粉及玉米粉一起过筛到一个碗里，混匀备用。
  2. 蛋黄和细糖（用手动打蛋器）混合均匀。加入牛奶和香精搅匀后加入玉米油，再搅匀；筛入粉类（第二次），搅拌均匀即可。
  3. 蛋白霜 – 用搅拌机把蛋白和少许盐打致起泡泡，细砂糖分3次加入，打致硬性发泡。
  4. 取出1/4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。
  5. 然后取出1/4面糊混合物（约160克）到另一个碗中，轻轻拌入紫薯粉，拌匀 （注意：不要过度的搅拌，免得蛋白会泡消掉）。
  6. 先在烤盘上的中间加入2大汤匙白面糊（7寸活底蛋糕烤盘 – 无需抹油），再放上1大汤匙紫薯面糊。重复此动作至完。
  7. 放进预热烤箱里下面的第二层，烘烤约55-60分钟。蛋糕出炉后，即倒扣致冷却才脱模切片享用。

 

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