Orange Chiffon Cupcakes 香橙雪芳小蛋糕

We are left with a carton of unsweetened mango-orange juice after a party. The juice was pretty good so I turned it into some cupcakes. These cupcakes are so soft and fluffy and can be served plain without any frosting. They make great snack for my kids after school.

前天開派對時剩下了一盒無糖芒果橙汁，EC覺得味道不錯，於是順手做了小蛋糕。這些蛋糕軟綿綿十分有彈性，完全不用加任何霜飾亦十分可口，做小朋友放學後的茶點就最好不過了！

Orange Chiffon Cupcakes
香橙雪芳小蛋糕

Makes 6 cupcakes. Recipe adapted from my Honey Citron Chiffon Cake
可做六個杯子蛋糕，食譜修改自EC的柚子蜜雪芳蛋糕

Ingredients

For the Yolk Batter
60 g cake and pastry flour
15 g granulated sugar
a pinch of salt
30 g canola or vegetable oil
2 egg yolks, large
40 g orange juice (freshly squeezed or unsweetened juice. I use an unsweetened orange-mango juice blend this time)
1/2 tsp orange zest, grated

For the Meringue
2 egg whites, large
25 g granulated sugar
1/4 tsp cream of tartar

材料

蛋黃楜
低筋麵粉 60克
細砂糖 15克
鹽一少撮
芥花籽油或菜油 30克
蛋黃(大蛋) 2顆
橙汁(鮮榨或盒裝無糖橙汁皆可，EC今次用無糖芒果橙汁) 40克
橙皮茸 1/2茶匙

蛋白霜
蛋白(大蛋) 2顆
細砂糖 25克
他他粉 1/4茶匙

Directions 做法

Preheat oven to 325°F/160°C. Line a muffin pan with cupcake liners and set aside.
焗爐預熱325°F/160°C，烤模內放紙模備用。

Wash the orange thoroughly then pat dry. Zest the orange while avoiding any white pith as it tastes bitter. In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
橙徹底洗擦乾淨後抹乾後刨下皮蓉(不要刨到白色部份否則會苦)，把橙皮蓉及糖放小碗中，用指頭捽至發香，備用。

For the batter: combine and sift cake flour, salt and zested sugar into a mixing bowl. Mix well and make a well in the center. Add oil, orange juice and egg yolks to the well and whisk gently until combined.
做蛋黃糊：低筋麵粉，鹽及橙皮糖混合過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將油、橙汁及蛋黃倒進粉牆中央, 用蛋拂輕手攪拌成蛋黃糊備用。

For the meringue, clean the mixing bowl and wire beaters with paper towel and vinegar or lemon juice to remove traces of grease before you start. Whip egg whites with a hand mixer on medium speed until foamy. Add cream of tartar and continue to beat egg white until soft peaks form. Then add sugar in three batches and continue to beat until glossy and firm peaks. When you lift up the whisk, the meringue will hold its pointy shape.
做蛋白霜：鋼盤及打蛋器配件預先用抹手紙加檸檬汁或白醋抹一次去除殘餘油份，用電動打蛋器將蛋白打至起粗泡，加入他他粉繼續打至泡泡變細密，分三次加糖打至乾性發泡，拉起打蛋器時蛋白霜呈短小尖頭狀。

Scoop about one third of the meringue into the batter and mix well with a whisk to lighten. Then pour this back to the remaining meringue. With a spatula, fold gently and thoroughly (so that you don’t deflate the meringue) until you see no streaks of white. Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻，再倒回蛋白霜鋼盆中用膠刮輕手以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡，將麵糊平均分配入紙模中，將烤模往枱上輕敲幾下敲出較大的氣泡。

Bake for 15 to 20 minutes until cupcake is done or a skewer inserted in the center of cupcake comes out clean. All ovens are different so adjust baking time accordingly. Tap pan against the kitchen counter a few times to release any gas trapped in the cake cells to minimize shrinkage. Remove cupcakes from pan and cool them on a cooling rack. Do not cool the cupcakes in pan for the steam will make the liners soggy. Serve warm or at room temperature.
放入焗爐焗15至20分鐘至熟或竹簽插入蛋糕中心取出後不沾麵糊 (不同焗爐可能要不同時間，請自行調節)，取出後將小蛋糕連烤模往枱上敲幾下將困於蛋糕內的空氣震破避免蛋糕回縮，將蛋糕取出移到鋼架放涼，不要將小蛋糕留在模中放涼，水蒸氣會令紙模變得過濕，暖吃或放涼後吃皆可。