班兰戚风蛋糕【Pandan Chiffon Cake】

因旧作， 贴上做个记录。  太久没烘戚蛋糕， 竟然不会为它“脱衣”了！ 呵呵

【班兰戚风蛋糕】

[材料]

3粒蛋黄（A 蛋） 

30克玉米油
20毫升鲜奶 

55克低筋面粉
3大匙淀低浓缩班兰汁

3粒蛋白  

40克幼糖

[做法]

1.  以打蛋器将鸡蛋打散， 加入玉米油, 鲜奶和班兰汁搅拌均匀。 
2.  加入过筛面粉， 搅拌均匀至无颗粒的面糊拌匀， 备用。

3.  把蛋白以搅拌机打发至呈粗泡沫状，将細糖分3次的加入，继续打发至硬性发泡。 

4．把蛋白糊分次加入蛋黄糊里，搅拌均匀。 

5.  将蛋糕糊倒入空心戚风模子里， 轻轻的轻轻敲出小气泡。 

6.  送入预热165度烤箱里， 烘烤45分钟即可。 

7.  取出蛋糕，倒扣在桌子上，待完全冷却后脱模.

【Pandan Chiffon Cake】

Ingredients:

3 egg yolks （large eggs )

30g corn oil

20g fresh milk

55g high ratio flour

3 tbsp pandan juice

3 egg whites 

40g castor sugar 

Method：

1. Combine egg yolks,  corn oil, pandan juice and fresh milk in a mixing bowl. 

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

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

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

5. Pour the batter into square chiffon mould, lightly tap the pan to remove air bubble.  

6.  Bake in preheated oven at 165C for 45 minutes or until cooked. 

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