Friday, 18 July 2014

蔓越莓优格戚风蛋糕 ~ Cranberry Yoghurt Rice Flour Chiffon Cake


食谱取自 Cooking Pleasure


材料(A) : 20公分中空圆模
1汤匙 细砂糖
40ml  粟米油
80ml  原味优格
60g 低筋面粉 ( 我用特幼面粉 )
30g 粘米粉
50g 蔓越莓 加入 1/2汤匙面粉,搅拌均匀

材料(B) :
5粒 蛋白
1/4茶匙 塔塔粉 ( 我用1茶匙柠檬汁 )
50g 细砂糖

1. 将低筋面粉和粘米粉过筛,然后加入盐。

2. 将(1),细砂糖和原味优格用打蛋器搅拌均匀。加入蛋黄( 一粒一粒的加哦!),搅拌均匀。

3. 将蛋白和柠檬汁打至呈现小气泡, 3次加入细砂糖,打发至干性发泡。

4. 1/3的蛋白霜加入蛋黄湖用橡皮刮刀轻轻拌匀。再将剩余的蛋白霜倒入拌匀。最后加入干。

5. 将蛋糕糊倒入戚风模里,轻轻敲出小气泡.

6. 送入预热烤箱里以160度烘烤45分钟即可。

7. 出炉后,立即倒扣,待凉后脱模。

Recipe source : Cooking Pleasure

Cranberry Yoghurt Rice Flour Chiffon Cake

Ingredients A :  ( 20cm chiffon cake mould )
5 egg yolks ( I used 6 size B eggs )
1 tbsp sugar
40ml corn oil
80ml plain yoghurt
60g cake flour ( I used superfine flour )
30g rice flour
50g dried cranberry ( coated with 1/2 tbsp flour )
1/4 tsp salt

Ingredients (B) :
5 egg whites
1/4 tsp cream of tartar ( I used 1tsp lemon juice )
50g castor sugar

Method :
1. Sieve both flours together and mix in the salt.

2. In a bowl, mix flours, salt, sugar, yoghurt and oil until well combined. Add in egg yolks one after another, beat until creamy and smooth.

3. Beat egg white and lemon juice and add in castor sugar in 3 batches . Beat until soft to stiff peaks .

4. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white.  Fold until well combined.  Stir in the flour-coated dried cranberries.

5. Pour batter into a tube pan.  Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.

6. Bake in preheated oven at 160c for 45 minutes .

7. Remove from oven and invert immediately to cool cake before slicing.


I'm linking this post to Bake Along for this week's theme of Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours ,  Zoe of Bake for Happy Kids and Lena of Frozen Wings.