椰奶香兰戚风蛋糕 （Coconut Milk Pandan Chiffon Cake）

夜深了， 看照片先哦， 明日才补上食谱！

为了赶上”Bake a long"的夜半火车， 我也在半夜里赶着上车。谁知， 几乎又让快车给跑了， 幸好相遇了贵人~谢谢Lena, 让我顺利上车了！ 呵呵。。

【椰奶香兰戚风蛋糕】

材料：

5粒蛋黄， 1大匙浓缩香兰汁， 130克浓椰浆

60克粟油， 110克蛋糕粉

5粒蛋白， 80克细糖

做法：

1。将蛋黄稍微拌均，加入粟油及椰奶， 拌匀。

3。拌入过筛的面粉， 搅拌至光滑无颗粒的面糊， 备用。

4。将蛋白打至呈现小气泡， 分次加入细砂糖，打发至硬性发泡。 

5。将蛋白糊分次拌入蛋黄糊里，搅拌均匀。

6。将蛋糕糊平分2份， 将香兰汁加入其中一份蛋糕糊里， 另一份则保留原色。

6。将蛋糕糊交叉的倒入20cm的戚风模里，轻轻敲出小气泡。

7。送入预热烤箱里以160度烘烤45分钟即可。 

8。出炉后，立即倒扣，待凉后脱模。 

【Coconut Milk Pandan Chiffon Cake】

材料：

5 eggs yolk，1tbsp pandan juice, 130ml coconut milk

60g corn oil， 110g cake flour

5egg whites， 80g caster sugar 

Method：

1。Combine egg yolks, coconut milk and corn oil in a mixing bowl. 

2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter, set  aside.  

3. Beat egg whites until mixture forms soft peaks, and gradually add in sugar, beat until frothy and still peaks form.

4. Gently fold in egg whites into egg yolk batter until blended. 

5. Divide batter into 2 portions equally, keep one portion as original batter and add in pandan juice into another batter， mix well.

6。Pour batter into 20cm chiffon mould and lightly tap the pan to remove air bubble. 

7. Bake in preheated oven at 160C for 40-45 minutes or until cooked. 

8. Remove from oven, invert cake onto table until completely cooled. 

This post is linked to  Bake Along ~  Chiffon Cakes, and hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings