Monday, 15 June 2015

黑巧克力戚风蛋糕 ~ Dark Chocolate Chiffon Cake

食谱取自 : 厨苑食谱


5 蛋黄
60ml  鲜奶
85g 低筋面粉 / 特幼面粉
2大匙黑巧克力粉+2大匙热水 ( 拌匀 )

5 蛋白

1. 在搅拌盆中以打蛋器打散蛋黄,加入幼糖,玉米油及鲜奶搅拌均匀。

2. 加入过筛面粉, 搅拌均匀至无颗粒的面糊拌匀, 备用。

3. 把蛋白以搅拌机打发至呈粗泡沫状,将細糖分3次的加入,继续打发至硬性发泡。

4. 把蛋白糊分次加入蛋黄糊里,搅拌均匀。

5. 将面糊分成2等份, 1份加入黑巧克力酱, 1份则保持原色。

6. 将两份蛋糕糊交替的倒入21cm空心戚风模子里, 轻轻的敲出小气泡。
送入预热165度烤箱里, 烘烤50分钟即可。

8. 取出蛋糕,倒扣在桌子上,待完全冷却后脱模.

Dark Chocolate Chiffon Cake

Ingredients A :
5 egg yolks
50g corn oil
60g fresh milk
80g superfine flour

2 tbsp dark chocolate powder + 2 tbsp hot water ( mix well )

Ingredients B :
5 egg whites
90g castor sugar

1. Combine egg yolks, sugar, corn oil and fresh milk in a mixing bowl.

2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter, set aside.

3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and stiff peaks form.

4. Gently fold in egg whites into egg yolk batter until blended.

5. Divide batter into 2 portion mix in dark chocolate paste into one of the mixture.

6. Pour the two types of batter into 21cm chiffon mould, lightly tap the pan to remove air bubble.

7. Bake in preheated oven at 165c for 50 minutes or until cooked.

8. Remove from oven, invert cake onto table until completely cooled.

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .