After baking my Orange and Chia Seed Chiffon Cake, I’ve mentioned that I would make a lemon version afterwards. And here it is…but with lime instead (as that was what I had in my fridge). I didn’t take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures.
上次弄過香橙奇異籽戚風蛋糕後EC曾說過會再試做檸檬口味，這個便是了，EC雪櫃只有青檸，所以今天做了青檸味。今次沒有拍下製作過程照片，想觀看照片請參考其他戚風蛋糕。
Lime and Chia Seed Chiffon Cake
青檸奇異籽戚風蛋糕
makes a 7-inch cake
七寸戚風模份量
Ingredients
Yolk Batter
75 g cake and pastry flour
10 g granulated sugar
4 egg yolks, large
30 g lime juice (from about a lime)
25 g milk
50 g grapeseed oil
2 Tbsp chia seeds
Zest from a lime
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
細砂糖 10克
蛋黃(大蛋) 4個
青檸汁 30克(約一個青檸份量)
牛奶 25克
葡萄籽油 50克
奇異籽 兩湯匙
青檸皮茸 (一個青檸份量)
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
Wash a lime and pat dry. Zest it while avoiding any of the white pith as it tastes bitter. Cut in half then juice it. In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
青檸徹底洗擦乾淨後抹乾，刨下皮蓉後(不要刨到白色部份否則會苦)切半榨汁，把青檸皮蓉及糖放小碗中，用指頭捽至發香，備用。
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/160ºC.
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/160ºC。
For the yolk batter, sift together the flour, zested sugar and chia seeds into another mixing bowl. Mix well and make a well in the center. Add oil, lime juice, milk and egg yolks to the well and whisk gently until combined. Set aside.
低筋麵粉、青檸糖和奇異籽混合過篩放入另一鋼盆中，將粉往周圍撥成粉牆狀，將油、青檸汁、牛奶和蛋黃倒入粉牆中央，輕手用蛋拂攪拌均勻成蛋黃糊備用。
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 form. Gradually add sugar 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.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉(可增加蛋白穩定性)繼續打至軟身，分次加糖打至企身及有光澤，蛋白霜拉起時呈尖長而末端僅輕微下垂狀。
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the meringue bowl. 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 a spatula.
將麵糊倒入戚風模中，將烤模往枱上輕敲幾下敲出較大的氣泡，抹平麵糊表面。
Bake for 30 to 35 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 a few times upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool completely on a wire rack. Unmold cake and serve.
入爐焗30至35分鐘或至竹籤插入蛋糕中央取出後不沾麵糊(不同焗爐可能要不同時間，請自行調節)，取出後將烤模往枱上摔幾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。
This is how I unmold my cake without using any tool. All you need is your hands and the help of gravity! 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！
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