Here’s the most current chiffon cake recipe that I use. It’s just a typical chiffon cake recipe but I altered the order of the ingredients being added. This method is good for novice baker as it results in a smoother batter. The cake texture is more cottoney and the flavour is good no matter it’s chilled or not. Apart from chiffon cake baked in a tube pan, I’ve also baked cake base and cupcakes using this method with great results. For cake base, feel free to visit my blog posts, Chestnut Cake with Fresh Fruits for recipe. For cupcakes, check out my blog posts, Chocolate Chiffon Cupcakes (2) and Vanilla Chiffon Cupcakes with Ganache Filling and Meringue Buttercream (2).
這是最近常常使用的戚風蛋糕做法，食譜就是一般戚風蛋糕的份量，不同的是蛋黃糊材料加入的次序，這個新手友好的「粉油後蛋法」可令蛋糕糊更順滑細膩，蛋糕口感更綿密，不論室溫吃或冷藏後吃味道都很好。除了製作使用中空模的戚風蛋糕，這做法也適合用於蛋糕底和杯子蛋糕製作，整體效果也是很滿意的。蛋糕底食譜可參考鮮果栗子忌廉蛋糕，而杯子蛋糕則可參考朱古力戚風杯子蛋糕(2)及雲尼拿軟心戚風杯子蛋糕配蛋白奶油霜(2)兩篇文章。
Matcha Chiffon Cake
抹茶戚風蛋糕
Ingredients(17cm extra tall chiffon tube pan)
80 g cake flour
8 g uji matcha powder
A pinch of salt
55 g grapeseed or corn oil
80 g milk
4 egg yolks, large
4 egg whites, large
1/2 tsp white vinegar or lemon juice (I used apple cider vinegar)
70 g organic cane sugar, fine granulated
*** the large eggs I use are about 60 g each with shell
材料(17cm加高型戚風蛋糕模)
低筋麵粉 80克
宇治抹茶粉 8克
鹽 少許
葡葡萄籽油或粟米油 55克
牛奶 80克
蛋黃(大號雞蛋) 4個
蛋白(大號雞蛋) 4個
白醋或檸檬汁(EC用蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 70克
註：EC使用的大號雞蛋每隻連殼約重60克
Directions 做法
Sift and combine together the flour, matcha powder and salt in a large mixing bowl. Stir in oil with a spatula to form a smooth paste. Stir in milk until incorporated. Stir in egg yolks in two batches to form a smooth, glossy and somewhat slimy batter. The texture will look different than one made with the traditional method.
麵粉、抹茶粉和鹽過篩放鋼盆中拌勻，加入油以膠刮攪拌成順滑麵糊，加入牛奶攪匀，之後分兩次加入蛋黃攪拌均勻，此時蛋黃糊應光滑無顆粒並呈史萊姆或琵琶膏般流動狀態，跟傳統做法的蛋黃糊不一樣。
In another impeccably clean mixing bowl, whip egg whites and vinegar using an electric mixer or a stand mixer with the whisk attachment. Beat at medium-high speed until soft peaks form. Add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
把蛋白和醋放在另一乾淨的鋼盆中，用電動打蛋器或座枱式攪拌器中高速打至蛋白組織變細密，分次加糖打至有光澤及企身(末段用慢速慢慢把氣泡打細)，蛋白霜拉起時尾巴短小而末端僅輕微下垂狀。
Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous. Tap the mixing bowl against the kitchen countertop several times to get rid of any large air bubbles. Slowly pour batter into an unprepared tube pan with a removable bottom. Swirl the batter with a wooden stick or chopstick to further remove remaining big bubbles. Gently shake the cake pan side to side to level the batter if needed.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻，再倒回蛋白霜中，先用蛋拂再用膠刮輕手以切拌方法混合至顔色均一，將鋼盆往桌上敲幾下敲出大氣泡，把蛋糕糊慢慢地倒進加高戚風模中(不用墊紙或抹油掃粉)，用竹籤或筷子以打圈形式劃蛋糕糊一次把殘餘大氣泡弄破，有需要可左右晃動戚風模晃平表面。
Rest pan on a baking sheet, place a small cup of hot water beside it, then bake in a 300℉/150℃ preheated oven for 10 minutes. Spritz the surface with a light mist of water and continue baking for another 30 to 35 minutes. The cake is fully baked when it is golden on top and has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the colour and height reduction as a hint. 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. Keep the cake refrigerated. Serve cake chilled or at room temperature.
***use a knife to cut a few lines on the cake surface after 10 minutes of baking for an even rising appearance
將蛋糕模放在一個焗盆上減低底火，連同一小杯熱水，放入已預熱300ºF/150ºC的焗爐焗10分鐘，之後小心打開焗爐門往蛋糕表面輕輕噴水，關門繼續多焗30至35分鐘左右，直至上色和蛋糕已升至最高點並明顯下降(時間只供參考，整個過程要目測留意顏色和蛋糕高度是否已回落)，取出往枱上震一下震走熱氣，移到冷卻架上倒扣，完全放涼後可脫模，食用前請保持冷藏，冷吃或室溫吃皆可。
***喜歡的話可在入爐10分鐘之後用小刀在蛋糕表面劃幾條線使蛋糕的破口更平均
Bake until the cake has reached its maximum height and slightly decreased n height.
焗至蛋糕已升至最高點並明顯下降
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