cakes

Vanilla Chiffon Cake

Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don’t need to brush any simple syrup on top of the chiffon cake when assembling the cake. Adding syrup = adding sweetness. So definitely that is something I am always trying to avoid.

雪芳/戚風蛋糕是EC最愛的蛋糕,EC甚至做鮮忌廉及慕絲蛋糕時亦以此為蛋糕底。EC愛雪芳過於海綿蛋糕因為它較有彈性及濕潤,雪芳蛋糕在組合時不用像海綿蛋糕般掃糖水防乾,掃糖水會令蛋糕甜度增加,因此EC會盡量避免。


 

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Vanilla Chiffon Cake 雲尼拿雪芳蛋糕

makes a 7-inch cake
可做七寸蛋糕一個

Ingredients

Yolk Batter
75 g cake and pastry flour
1/2 tsp baking powder (optional)
10 g granulated sugar
4 egg yolks, large
55 g milk
50 g canola or vegetable oil
1 tsp vanilla bean paste or pure vanilla extract

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

Notes: The eggs I use are about 50 g each without shells.

材料

蛋黃糊
低筋麵粉 75克
泡打粉 1/2茶匙 (可不加)
細砂糖 10克
蛋黃(大蛋) 4個
牛奶 55克
芥花籽油或菜油 50克
雲尼拿醬或純雲尼拿油 1茶匙

蛋白霜
蛋白(大蛋) 4個
細砂糖 50克
他他粉 1/2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),焗爐預熱325ºF/170ºC。

For the yolk batter, sift together the flour, baking powder and sugar into another mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉、泡打粉及糖混合過篩放入另一鋼盆中,將粉往周圍撥成粉牆狀,將油、牛奶、蛋黃及雲尼拿醬倒入粉牆中央,輕手用蛋拂攪拌成蛋黃糊備用。

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
做蛋白霜:用電動打蛋器或座檯攪拌器(使用打蛋器配件)將蛋白打至起粗泡,加入他他粉繼續打至泡泡變細密,分次加糖打至企身,蛋白霜拉起時呈尖長而末端僅輕微下垂狀(接近乾性發泡)。

Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the remaining meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮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。

Pour batter into the chiffon cake pan. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入戚風模中,將烤模往桌上輕敲幾下敲出較大的氣泡,用刮刀抹平麵糊表面。

Bake for 25 to 30 minutes or until a wooden skewer inserted in the center of cake comes out clean (every oven is different so adjust baking time accordingly). Drop cake pan on the kitchen counter at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool on a wire rack. Unmold cake and serve.
放入焗爐焗25至30分鐘或至竹籤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),取出後將蛋糕連烤模從高處大約兩、三個手掌位跌下將困於蛋糕內的空氣震破避免蛋糕回縮,倒扣放涼後可脫模食用。

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This is how I unmold my cake without using any tool. With the help of gravity and your own hands, your cake can be removed perfectly. Please note that the video is in Cantonese.
以下短片是EC的戚風模徒手脫模方法,蛋糕脫模時無需使用小刀或脫模刀,只靠雙手及地心吸力原理已經可以完美地將蛋糕甩出!

 

If I were to make whipped cream or mousse cake I would bake my cake in a round cake pan.  Half of the recipe would yield a 6-inch cake like this.
做鮮忌廉及慕絲蛋糕時EC會用普通的圓形烤模,食譜的一半份量可以如下圖般做六寸圓形蛋糕一個。

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7 thoughts on “Vanilla Chiffon Cake

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