Apple Chiffon Cake ~ 苹果戚风蛋糕

在做这戚风蛋糕的当儿，心裡在想着，它应该不会给我带来特别的驚喜。曾经烘过多种口味的戚风蛋糕，有一些外表看来亮丽，但是口感欠佳。

等待。。。等待的同时，厨房传来一阵阵苹果的香气，再看看烘炉裡的蛋糕，哇！ 胀得好高，好漂亮，此时对它的看法有些不一样了。。。。

先生及两个小瓜吃了过后都赞不绝口！！酸酸甜甜的味道相信大家都会爱上它。

 

原食谱来自蔡高晉老师：戚风蛋糕出炉了

Egg yolk batter

150 gm apple flesh

2 tbsp lemon juice

60 ml milk

6 egg yolks

4 tbsp cooking oil

1/4 tsp salt

1/4 tsp apple essence

few drops green colouring

80 gm caster sugar

40 gm apple flesh ( diced )

140 gm plain flour

1/2 tsp cinnamon powder

2 tsp poppy seeds

Egg white foam

6 egg whites

1/2 tsp cream of tartar

100 gm caster sugar

Method

1. To make egg yolk batter, blend the apple flesh, lemon juice and milk in a blender until to be puree. Combine with egg yolks, cooking oil, salt, apple essence, green colouring, caster sugar and apple dices in a mixing bowl.

2. Fold in flour, cinnamon powder and poppy seeds until forms batter.

3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

4. Gently fold beaten egg whites foam into egg yolk batter until well blended.

5. Pour batter into ungreased 9" ( 22 cm ) tube pan. Bake in preheated oven at 170 degree Celsius for 30-40 minutes or until cooked.

6. Remove frm oven, invert cake onto table until completely cooled.

P/S : Baking time depends on individual oven.