Lemon Chiffon Cake 檸檬戚風蛋糕

I saw some pink lemons at the grocery store the past weekend. I’ve only heard about them so I bought some home out of curiosity. Pink variegated lemons have yellow-and-green-striped rind which fades when ripening. The flesh is pink due to lycopene, a red carotenoid pigment that is also found in tomatoes, watermelons and pink grapefruits. Pink lemons are rich in scent, less bitter and have a sweeter flavor than regular lemons, making them a very good candidate for desserts. To make the cake more fragrant I’ve included finely grated lemon zest in my recipe. My trick is to rub the zest into the sugar. This will release natural oils into the sugar and intensify the aroma.
週末逛超市時看到粉紅檸檬(也有稱作斑馬檸檬),之前EC只是聽聞過,如今竟然碰上了,好奇之下便買了幾個回家試試。粉紅檸檬的果皮帶有黃色和綠色像斑馬般的條紋,當檸檬成熟後斑紋便會漸漸淡化。由於內裏含茄紅素,也就是一種類胡蘿蔔素的紅色色素,因此果肉呈粉紅色(其他含茄紅素的蔬菜包括蕃茄,西瓜和西柚等)。粉紅檸檬氣味清香,苦味少,酸度也比一般檸檬低,用來做甜品最適合不過了。為了加添檸檬芳香,EC在蛋糕加入了切細的檸檬皮茸。EC的秘訣是使用前先把糖和檸檬皮茸用手指摩擦至發香,這樣做可釋放檸檬皮的天然精油,釋出更多香味。

I used my new chiffon cake pan this time and immediately fell in love with it (a big thank you to Karen and Ronny who sent me such an awesome pan). This Japanese-style chiffon cake pan is taller than typical chiffon cake pans and has a very tall tube down the center so I could make my chiffon cake extra tall. Its seamless design has made cleaning a lot easier since nothing would be stuck around the bottom of the tube. What amazed me even more is the rolled edges. All, yes I mean ALL of the edges are rolled and are super smooth (yes I’ve run my finger through all the edges for a test)!!! None of my Wilton nor Nordic Ware tube pan has rolled edge on the bottom. I have had finger cut carelessly a few times while washing the cake pan. I truly appreciate that the Japanese has taken safety into consideration even when manufacturing cake pans and just this thoughtfulness would deserve a five star rating. So if you are shopping for a chiffon cake pan, I would definitely recommend Japanese brand.
這次用了新添置的戚風模,用後立刻愛上了(在此要多謝Karen和Ronny的送贈)!這日本製的加高戚風模比一般戚風模高,煙囪也特別長,可供焗製更高身的戚風蛋糕。 其一體成型的設計方便了清洗,污漬不會殘留在煙囪管接縫中。 不得不提的是模邊的捲邊做工,整個模的邊緣裡裡外外都是超平滑的(是的,EC已把模邊徹底摸過一遍),連底部也是如此,這是Wilton和Nordic Ware中空模都沒有的。EC曾有清洗模具時不小心被模邊鎅破手指頭的經驗,因此十分欣賞日本人的細心,連製造蛋糕模也會注意安全,光是這個貼心的不傷手設計已值五粒星了!倘若大家想購買戚風模,EC真心推介日本品牌!


Lemon Chiffon Cake
檸檬戚風蛋糕

For 17 cm extra tall Japanese style chiffon pan
17cm加高日式戚風模份量

Ingredients

1/4 tsp finely grated lemon zest
25 g granulated sugar (I used organic sugar)
80 g cake and pastry flour
A pinch of salt
4 large egg yolks
40 g grapeseed oil
50 g lemon juice (preferably pink variegated or meyer lemon)
15 g water
4 large egg whites
1/4 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

檸檬皮茸(切細) 1/4茶匙
細砂糖(EC用有機蔗糖) 25克
低筋麵粉 80克
鹽 少許
大蛋蛋黃 4個
葡萄籽油 40克
檸檬汁 50克(最好用粉紅或美雅檸檬 meyer lemon)
水 15克
大蛋蛋白 4個
他他粉 1/4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

In a small bowl, rub lemon zest into 25 g of sugar with fingers until fragrant. Set aside. Preheat oven to 325ºF/170ºC
取一小碗放入25克糖和檸檬皮茸,以指尖捽至發香備用,焗爐預熱325ºF/170ºC。

In a large mixing bowl, whisk together the flour, salt and zest-sugar. Make a well in the center then pour in egg yolks, oil, lemon juice and water. Whisk gently until incorporated. Set aside.
取一鋼盆,放入麵粉,鹽和檸檬糖拌勻,中開一穴後倒入蛋黃,油,檸檬汁和水,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 40 g of 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40克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 mixture 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 35 to 40 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 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.
入爐焗35至40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。

Pink variegated lemon has pink flesh due to lycopene.
粉紅檸檬內含茄紅素因此果肉呈粉紅色。

Japanese chiffon cake pan (right) is taller than regular tube pan (left). Its seamless design makes cleaning so much easier as nothing would be suck around the bottom of the tube.
一體成型的日式戚風模(右)比普通戚風模(左)高身,污漬不會藏在煙囪底的接口位。

Japanese chiffon cake pan (bottom right) has rolled edge even on the bottom of pan. The smooth-edge design is far more superior than North American brands.
日式戚風模(右下角)連模底也有捲邊設計,邊緣十分平滑,北美的中空模完全給比下去了!

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