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百香果戚风蛋糕

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记得中学时期曾向阿姨学做戚风蛋糕,可是后来爸爸说铝做的模不好,便将模给丢了。。所以就没机会再做了。

近来,见到很多姐妹们,尤其是Coco Chong 的美丽戚风蛋糕,我的心再次被燃烧了。。这是多年后重出江湖的百香果戚风蛋糕。

谢谢 Grace Tan 给予的百香果^^
百香果的果香挺诱人,可是老爷及外甥女不喜欢咬到百香果种子那种硬硬的感觉,所以不喜欢吃 :p 那么下一次我要挑战另外的口味了^^

食谱来自http://angelcookbakelove.blogspot.sg/2012/04/passionfruit-chiffon-cake.html

(食谱抄自以上部落格)

Ingredients:
(A)
4 egg yolk
50g castor sugar (I used 20g)
(B)
50g vegetable oil
55g passionfruit pulp (slightly more than one fruit)
20g water
¼ tsp salt
(C)
100g low protein flour (I used normal plain flour)
½ tsp baking powder
(D)
4 egg white
100g castor sugar (I used 90g)
1/8 tsp cream of tartar

Method:
1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go).
4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5) Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles. Bake in preheated oven at 170C for about 40-45 mins. Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.

Note:
1) Use egg of net weight 60g each (without shell).
2) Cream of tartar can be replaced by ½ tsp lemon juice or vinegar.
3) I think 20g water in (B) can be replaced by passionfruit juice to boost the passionfruit flavour.

~End~

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作者:sky

万物更新!!

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