Basic Chiffon Cake . 原味戚風蛋糕

                                            Basic Chiffon Cake . 原味戚風蛋糕

People always say it is not easy to make a light, fluffy and moist chiffon cake, but actually it is not, it could be as easy as reading a recipe. You could probably ask how, right? Get a great recipe is the norm but where? Here is one, the one below.

I made up the recipe based on my baking experience and with a little science behind it. By adding more egg whites than the regular chiffon recipes is wanting to bring in more air into the cake without using vinegar, lemon juice or tartar. Even you are a new cake baker, you will be able to do it.

It is interesting that using the same recipe, the fluffiness of the cakes comes out differently even they were made by the same person(Please see another chiffon cake made by my helper). Why did it happen? It was because the folding techniques were different. Using a gentle but fast moving technique could fold in more air to the batter especially when mixing the egg whites into it. Bear in mind that we want to create a light and airy batter, so DO NOT BEAT it. I usually use cut-and-fold method, that means by using a big and flexible spatula, put a big scoop of whipped egg whites onto the batter, cut it from the top of the center of the batter and bring the spatula up and repeat doing it until the egg whites and batter combined, then add in the remaining egg whites using the same method. I turn the mixing bowl slightly when I am doing cut-and-fold, it makes the job done easier.

人們常說，造出一個輕盈、鬆軟又濕潤的戚風蛋糕不容易，其實也不全對....如果你找到一個合適的食譜，造戚風蛋糕就如同你看戚風食譜一樣簡單。你可能會問，怎麼可能？我不是空說，就去找一個好的食譜吧！在哪....下面就有一個。

下面的食譜是我根據自己的烘焙經驗，再加入少少食物科學原理去寫的。我在食譜裡加進了較平常食譜較高的蛋白比例，用拌起的蛋白給戚風帶進更多的空氣，即使不加醋，檸檬汁或他他粉，即使你是烘焙新手，也能造出一個滿意的戚風蛋糕。

其實還有些許竅門很有趣，即使同一個人，用相同食譜，蛋糕的鬆軟度也可以很不同(請看看家傭小姐造的另一個戚風蛋糕)。為什麼會這樣呢？這是因為拌蛋白的手法不同，不適當的力度會導致消泡，蛋糕沒足夠空氣撐著，高度和鬆軟度都受影響了。我通常會用輕柔而快速的手法，利用切拌法把蛋白拌進麵糊。請記著，我們是要麵糊充滿空氣，所以切記不要打轉攪拌。用一個大而有彈性的矽膠抹刀，把1/3 蛋白放在麵糊上，再把抹刀提起切入蛋白和麵糊中，從底輕轉半下抽向上，再重複直到蛋白和麵糊結合起來就可以了，之後再加入餘下的蛋白，用相同方法拌好，就可以上盆，輕拍盆邊排出大氣泡，然後入爐了。還有，我是一邊切拌，一邊輕轉大碗，這樣切拌就更輕鬆了。

Basic Chiffon Cake

For 17cm chiffon cake mold

Ingredients:

Egg yolk, medium 4 pc
(A)Sugar 35g

Egg White, medium 6 pc
(B)Sugar 35g
Milk  50ml
Oil   35ml
Cake Flour 100g

Method:

1. Preheat Oven to 170℃

2. Sift flour

3. Beat egg white with 35g of sugar (A)until peak, chill in the fridge when room temperature is high

4. Whisk egg yolk with another 35g of sugar (B) until light and foamy, add in oil and milk and mix well

5. Sift in flour to the egg yolk mixture and mix well

6. Fold in 1/3 of the egg white into the yolk and flour mixture and gradually fold in the remaining

7. Pour the batter into mold and shake the pan to extract the large air bubbles
8. Bake the cake at 170℃ for 20 minutes and make 4 to 5 cuts on the cake surface with a knife
9. Lower down the oven temperature to 160℃ and bake for another 10 minutes or until done
10. Take out the cake from the oven, drop the cake with the mold on from 4" above a counter top to a cushioned surface in order to extract the air out from the cake, and invert it onto a bottle and let cool
11. Use hands to loosen the cake and have it removed completely from the mold

Cooking Tips:

1. Do not try to remove the cake from the pan when the cake is not cool completely, it will damage the cake surface
2. When a skewer inserted into the cake and comes out clean, the cake is done
3. This Chiffon Cake is very light, fluffy and moist，so releasing cake from mold should be easy

原味戚風蛋糕

用 17 cm 起戚風蛋糕模

材料： 
蛋黃，中 4 pc 
(A)糖  35g
蛋白，中 6 pc
(B)糖   35g
牛奶 50ml
油   35ml
低筋粉  100g

方法：
1. 預熱烤箱至170℃
2. 篩好麵粉
3. 蛋白加35g糖(A)打至企身，天熱可先蓋好放冰箱
4. 蛋黃加的另外35g的糖(B)打至色淡及鬆身，加入油和牛奶，再拌勻
5. 把麵粉篩進蛋黃混合物中，拌勻
6. 將1/3份打起的蛋白拌入蛋黃和麵粉混合物中，再拌入剩餘的
7. 將麵糊倒入模具中，搖模盆已撞出大氣泡
8. 用170℃烘烤蛋糕20分鐘，打開爐門，用刀在蛋糕面劃4至5刀
9. 降低烤箱溫度至160℃，再多烤10分鐘，或至蛋糕全熟
10. 從烤箱中取出蛋糕，連模帶蛋糕從離桌面4吋高處掉下在已放軟墊的桌面四次, 已撞出
蛋糕內空氣, 再插入瓶子上，待涼
11. 蛋糕放涼後，用手輕按壓蛋糕四周，再從模具中取出

提示：

1. 當蛋糕不完全冷卻時，不要嘗試從模中取出蛋糕，否則會損壞蛋糕表面

2.  可用長針插入蛋糕測試蛋糕是否全熟，長針取出不帶漿即蛋糕已熟
3.  這戚風蛋糕非常輕盈、鬆軟和濕潤，脫模應該很容易和沒難度