Milo Chiffon Cake 美錄戚風蛋糕

If you ask me which type of cake I like most, my answer would definitely be chiffon cakes. They are moist and tender. They are soft and fluffy (I will show you a video of my springy cake at the end of this post). They are easy to make and the recipe is versatile enough to be tweaked to other flavors. I have already blogged about over 20 variations throughout these four years and the number is still growing. Feel free to check out this Cake section to see the entire list of cake recipes I have published.
倘若大家問EC最喜歡吃什麼蛋糕，EC答案必然是戚風蛋糕。戚風蛋糕質地柔軟輕巧又濕潤(EC在末段會加插”彈高”片段)，做法簡單也很容易改變成其他口味。EC這四年來已分享過20多款戚風蛋糕食譜，而且數目仍然在增長，有興趣的話不妨按這裏觀看EC的所有蛋糕食譜目錄。

This time I am sharing with you a chiffon cake recipe that is flavored with Milo. All I did was to replace the milk with very concentrated Milo. As Milo powder already contains sugar, it took me three trials to find out the right balance to the sweetness and flavor. If you would like an even stronger Milo flavor and don’t mind the extra sugar, you may want to add an extra heaping scoop of Milo to the cake. Sprinkling the cake with extra Milo powder before serving is an excellent idea too!
這次將分享美錄口味戚風蛋糕，EC做的只是用濃濃的美錄取替牛奶。美錄粉本身已含糖，因此EC嘗試了三次才掌握和平衡到美錄的味道和甜度。倘若要更濃的美錄味而又不介意蛋糕甜度提高的話可為配方增加一滿湯匙的美錄粉。此外，食用前為蛋糕洒上少許美錄粉也是不錯的主意。

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Milo Chiffon Cake
美錄戚風蛋糕

For 7” tube pan
7”中空模份量

Ingredients

6 – 7 Tbsp (about 40 – 45 g) Milo powder
40 g milk, hot
80 g cake and pastry flour
4 egg yolks, large
35 g grapeseed oil
4 egg whites, large
1/2 tsp cream of tartar
40 g granulated sugar (I used organic sugar)

Notes: The eggs I use are about 50 – 55 g each without shells.

材料

美錄粉 6 – 7湯匙(約40-45克)
熱牛奶 40克
低筋麵粉 80克
大蛋蛋黃 4個
葡萄籽油 35克
大蛋蛋白 4個
他他粉 1/2茶匙
細砂糖(EC用有機蔗糖) 40克

註：EC用的大蛋每隻淨重約50-55克

Directions 做法

Preheat oven to 325ºF/165ºC. Dissolve Milo powder into hot milk. Set aside to cool
焗爐預熱325ºF/165ºC，美錄粉加熱牛奶開勻放涼備用。

Place sifted flour into a mixing bowl. Make a well in the center then pour in the egg yolks, oil and Milo mixture. Whisk gently until incorporated. Set aside.
低筋麵粉過篩放入鋼盆中，中開一穴後倒入蛋黃，油和美錄液，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 beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉(可令蛋白霜更穩定)繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，蛋白霜拉起時呈尖長而末端輕微下垂狀。

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，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 into an ungreased tube pan. Tap pan against the kitchen countertop 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(模內不用抹油掃粉)，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

Bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 25 to 30 minutes more 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 countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
入爐10分鐘焗至蛋糕表面結皮，取出蛋糕後用抹了油的薄刀在表面畫三至四條線，放回爐中繼續焗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半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上倒扣放涼後可脫模。

Look how springy my chiffon cake was. See the recipe here.
EC的”彈高”，食譜可到此

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