Wednesday, June 4, 2014

Orange Chiffon Cake 香橙戚风蛋糕
















Orange Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5         Grade A egg yolk
30 g    Caster Sugar
70g     Orange Juice
50g     Corn oil

(B)

83g     Super fine flour

(C)

5         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar


Method:

1.  Beat A till well combined, add in B and mix well, set aside
2.  Whip C till foamy, gradually add in D and whisk until soft peak form.
3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.

2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only


Ingredient: ( for 24cm mould)

(A)

6       Grade A egg yolk
30 g    Caster Sugar
84g     Orange Juice
60g     Corn oil

(B)

100g     Super fine flour

(C)

6         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar



香橙戚风蛋糕

20 - 22Cm mould
材料:
蛋黄糊:
A 蛋黄 5个
细砂糖 30g
橙汁* 70g
植物油 50g
低筋面粉 83g
蛋白霜:
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法:
1. 蛋黄加入细砂糖,用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入橙汁,油,用硅胶刮刀或打蛋器拌均,仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉,拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜,用橡皮刮刀拌匀。
6. 加入其余的蛋白霜,混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱,烤35分钟至熟。(每个人的烤炉温度不一样,所以在160C是最安全,可以拉长时间烤至45分钟)
9. 出炉倒扣,待凉。




For 24cm mould

蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 100g

蛋白霜:
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉








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