Mini Chiffon cakes in bundt Pan . 旋風模上小戚風蛋糕

Mini Chiffon Cakes in Bundt pan . 旋風模上小戚風蛋糕


Having very limited baking equipment here, I just got a bundt pan from the brand I like. I have a big swirl mold in Hong Kong and just bought the 6-in-1 pan to make it a set. Wanted to try on the pan, but don't want to make butter bundt cake; I modified my basic chiffon cake recipe and baked it in these mini swirl molds. I didn't want to brush on lime glaze after the cake was done, I poured randomly the glaze into the indented designs of the mold, so when the cake was done, it came out with a little decoration on itself, what I needed to do was to sprinkle some fine lime zest on it for a touch-up.

Since I don't get a chef machine, a stand mixer or a electric beater here, I beat the egg whites using my own hand all the way till it got a firm peak, it's very tiring but satisfying though, it's my first time hand-whisking egg whites till peak in my life....cheers.

這裡沒有什麼烘焙工具，除了我新買的小旋風蛋糕模外，只有一個手搖拌蛋器; 小旋風模是我最愛的款式，剛好與我家裡同款的大模配成一套。想試新模，但不想造牛油蛋糕，想吃輕盈點，就調整一下我的基本戚風食譜以配合模形。想蛋糕面上帶點青檸糖霜，但沒有尖咀小量杯，沒問題，會變通就一定可解決問題，就在烤蛋糕前隨意在模的旋風縫上先淋上，不一定要有規則，帶份隨意的美就好; 之後再隨手洒一點青檸皮屑，讓蛋糕帶一點青翠。

這裡沒廚師機，沒電動打蛋器，但我有一對巧手，就用手打蛋白吧....其實用手打蛋白至企，真的很累很疲，也要好一段時間，但看着蛋白逐漸轉變的過程其實好開心，手打蛋白較機打的更鬆更帶空氣; 告訴你一個小秘密，這是我第一次全程用手打蛋白至企呢!

Mini Mini Chiffon Cakes in Bundt Pan Cakes in

For Nordic Ware Mini Heritage Bundt Cake Pan

Ingredients: 

Egg yolk, medium 4 pc

(A)Sugar 30g

Egg White, medium 4 pc
(B)Sugar 30g
Milk  43ml
Oil   30ml
Cake Flour 88g

Lime Glaze:

Lime Juice 50ml

Castor Sugar 60g

Method: 

1. Preheat Oven to 170℃

2. Grease mold and dust flour all over, shake off the excess; mix lime glaze well, then pour in a little to the indented gaps of the molds randomly

3. Sift flour

4. Beat egg white with 30g of sugar (A)until firm peak, chill in the fridge when room temperature is high

5. Whisk egg yolk with another 30g of sugar (B) until light and foamy, add in oil and milk and mix well

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

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

8. Pour the batter into mold and shake the pan to extract the large air bubbles
9. Bake the cake at 170℃ for 15 minutes
10. Lower down the oven temperature to 160℃ and bake for another 7 minutes or until done
11. Take out the cakes from the oven, drop the cakes with the mold gently from 4" above a counter top to a cushioned surface in order to extract the air out from the cake, and invert it on a rack slightly, cakes will come out automatically

Cooking Tips:

1. When a skewer inserted into the cake and comes out clean, the cake is done
2. This Chiffon Cakes are very light, fluffy and moist，they come out automatically from the pan once inverted
3. You may pour the lime glaze on top when the cake is done and loosened from the mold

旋風模上的小戚風蛋糕

用 Nordic Ware 小旋風蛋糕模

材料： 
蛋黃，中 4 pc 
(A)糖  30g
蛋白，中 4 pc
(B)糖   30g
牛奶 43ml
油   30ml
低筋粉  88g

青檸糖霜:

青檸汁 50ml

糖霜 60g

方法：
1. 預熱烤箱至170℃
2. 模內塗油洒粉，倒出多餘乾粉; 把青檸糖霜混和，再隨意用小匙倒入小量在旋風夾縫中
3. 篩好麵粉
4. 蛋白加30g糖(A)打至企身，天熱可先蓋好放冰箱
5. 蛋黃加的另外30g的糖(B)打至色淡及鬆身，加入油和牛奶，再拌勻
6. 把麵粉篩進蛋黃混合物中，拌勻
7. 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
8. 將麵糊倒入模具中，搖模盆已撞出大氣泡
9. 用170℃烘烤蛋糕15分鐘
10. 降低烤箱溫度至160℃，再多烤 7 分鐘，或至蛋糕全熟
11. 從烤箱中取出蛋糕，連模帶蛋糕從離桌面4吋高處輕手摔下到已放軟墊的桌面, 已撞出
蛋糕內空氣, 再倒轉蛋糕模，蛋糕會輕易倒出

提示：
1.  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

2.  這戚風蛋糕非常輕盈、鬆軟和濕潤，脫模沒難度
3.  青檸糖霜也可在蛋糕出爐，涼後才隨意淋面，青檸汁和糖混好即可用