Tuesday, 25 February 2014

柠檬戚风蛋糕 (Lemon Chiffon Cake)

前几天安哥埋怨我太久没给他烘蛋糕了,
问他来个柠檬戚风如何?
他说好!
当天放工,他就带回数粒柠檬,
既然他连“主角”都找来了,那还等啥?
Few days ago, my husband complained that I haven't been baking much lately. I therefore suggested a Lemon Chiffon Cake, to which he agreed enthusiastically. On that very day itself, he brought a few lemons home. How else could I delay?




 谢谢Joceline的温馨提点,安迪担心过酸,
减柠檬汁,也减糖,
结果出来的成品,酸甜适中,叫人满意。
A big thank you to Joceline for her reminder to cut down on lemon juice and sugar, since I wanted to make a less sour cake.



蛋糕体松软,湿润轻盈,甜度刚好,
含带淡淡柠檬香气,属于健康好吃的蛋糕。
The end result is a cake that is soft and fluffy, moist yet light. The sweetness is just right, with a slight whiff of lemon, making it a healthy and delicious cake.


 柠檬戚风
食谱参考: Jocelinelyn,私自做了少许的调整。
(20公分中空戚风模)

材料:

蛋黄 4个、盐 (少许)、细砂糖 20克、玉米油 50克、
柠檬皮屑 1茶匙、柠檬汁 30克、水40克低筋面粉 80克、玉米粉 10克

蛋白 5个、细砂糖 75克


做法

1) 蛋黄+细砂糖+盐搅拌均匀。加入粟米油+柠檬汁+柠檬皮屑拌匀。

2) 筛入低筋面粉和粟米粉搅拌成均匀面糊。

3) 蛋白稍微打发,分次加入细砂糖打至湿性发泡。 (过程大约2分钟)

4) 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

5) 再倒入戚风模里,轻轻把空气敲出。

6) 烤箱预热165度,烘烤大约45分钟。
7) 蛋糕烘好后,立刻把蛋糕取出倒扣,待冷脱模才享用。


Lemon Chiffon Cake
Recipe  Adapted from Jessie - Cooking Moments with minor changes.
Makes a 20cm Chiffon Cake

Ingredients:
4 Egg Yolks
20g Caster Sugar
Pinch of Salt
50g Corn Oil
30g Lemon Juice
40g Water
Zest of 1 Lemon
80g Cake Flour(Low Gluten Flour), sifted
10g Corn Flour, sifted

5 Egg Whites
75g Caster Sugar
Method:
1. Preheat oven to 165C, fan-baked.
2. Mix cake flour and corn flour in a bowl.
3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.
4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.
8. Bake at lower middle level for 45 minutes or until a cake tester comes out clean.
9. Invert immediately and let to cool down completely on a wire rack.




谢谢Joceline 和Jessie的及时分享,
让我 终于赶上这个月的“小拇指”列车。
Thanks to Joceline and Jessie, I am just in time to participate in this month's Little Thumbs Up.

19 comments:

  1. 赞啊!!!这个让我猛咽口水啊

    ReplyDelete
  2. 我也好久没有吃戚风了,请我2片hor。。。嘻嘻!!

    ReplyDelete
  3. 赞! 好像闻到柠檬的味道了。。。。。。

    ReplyDelete
  4. 我用小蛋糕来换大大片的戚风,嘻嘻!

    ReplyDelete
  5. Aunty Young, 现在看到你的蛋糕我又食指大动咯,哈哈哈!戚风蛋糕迷人之处就是像这样软软绵绵的,又轻盈,赞!

    ReplyDelete
  6. 我家烤箱修好像了,可是懶蟲不願離開,Aunty Young,可否請我吃一片呢?嘻嘻嘻

    ReplyDelete
  7. This looks very soft indeed! I'm sure your husband will enjoy this a lot

    ReplyDelete
  8. Aunty Young,我也好久没烘蛋糕了,请我一片戚风吧!嘻嘻!

    ReplyDelete
  9. 我近来也很疯用柠檬做甜点,这个戚风食谱也bookmarked了,就不知道来得及赶上这班小拇指”列车吗。。。嘻嘻!

    ReplyDelete
  10. 我也是N年没烘蛋糕了。拍得真漂亮,我喜欢~~~
    但我还是想要试试你的那个什么相思蛋糕,材料都买了,就是等天时地利人和的时机再做了,哈哈哈。。。

    ReplyDelete
  11. 早安大姐,我来吃早餐了。而且也带来了热饮。嘻嘻嘻 。。 我们边聊,边品尝吧!

    ReplyDelete
  12. Hi Aunty Young,

    Your husband is very nice encouraging you to bake... My husband said that I'm making him fat but still eating my bakes... Man!!! ha ha ha...

    Like your soft and fluffy lemon chiffon cake. Very nice!

    Zoe

    ReplyDelete
  13. 先来一块元气蛋糕,再来一杯kopi可以吗??嘻嘻。。。

    ReplyDelete
  14. Hi Aunty Young, this cake is much more healthier than many others. I like to bake chiffon and Ogura cakes for all. Lemon is a good flavour and I baked several in a row....still not enough to share with family and friends.

    ReplyDelete
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    ReplyDelete
  16. I also have not baked for a few weeks liao, the weather is too hot to bake. Your cake looks so soft.

    ReplyDelete
  17. 这柠檬味的戚风,蛮适合整天爱睡觉的我了,
    希望它可以帮我提提神,呵呵!

    ReplyDelete

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