Tuesday, 8 April 2014

香橙戚风蛋糕 (Orange Chiffon Cake)

我回来了!
带着思念已久的心型戚风模子,
然后为Ann Low 的“小拇指”活动,
做了这超松软的鲜橙戚风蛋糕。
I'm back! Having finally gotten a heart-shaped chiffon cake mould, I decided to make a heart-shaped Orange Chiffon Cake in conjunction with Ann Low's Little Thumbs Up event.







蛋糕体松松软软,浓郁的鲜橙味,
偶尔嚼到蜜汁橙皮,更是橙香沾溢满口,
好吃!好好吃!
The soft cake, filled with the sweet taste of fresh oranges was complimented by the occasional bites filled with the juicy syrup-immersed orange zest. Delicious!





香橙戚风蛋糕
食谱参考:Joceline Lyn


材料 :20cm心型中空戚风模

面糊
* 蛋黄 5个
* 细砂糖 10克
* 盐 1/8 茶匙
* 粟米油 40克
* 鲜橙汁 50克(1个橙)
* 低筋面粉 60克
* 粘米粉 30克

* 橙皮屑 1个
* 蜜汁橙皮 40克

蛋白霜
* 蛋白 5个
* 柠檬汁 1茶匙
* 细砂糖 60克

做法

1) 蛋黄+细砂糖+盐搅拌均匀。加入粟米油+鲜橙汁+蜜汁橙皮拌匀。

2) 筛入低筋面粉和粘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。


蜜汁橙皮 (syrup-immersed orange zest )









Orange Chiffon Cake
Recipe adapted from Joceline Lyn with minor changes.
Makes a 20cm Heart Shape Chiffon Cake

Ingredients:
5 Egg Yolks
10g Caster Sugar
Pinch of Salt
40g Corn Oil
50g Orange Juice
60g Cake Flour(Low Gluten Flour), sifted
30g Rice Flour, sifted

1tsp orange zest 
40g syrup-immersed orange zest

5 Egg Whites
60g Caster Sugar
1 tsp lemon juice 

Method:
1. Preheat oven to 165'C, fan-baked.
2. Mix cake flour and rice flour in a bowl.
3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, orange juice and orange 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.


这是安迪从遥远的东京把他带回来的新玩意,
20cm 心型戚风蛋糕模子,我花了2000日元(约马币65令吉),
我好开心,终于买到心头好,
来着的帖子,会分享更多的战利品,有兴趣的话,请留意咯。
I bought this 20cm heart-shaped chiffon cake mould while I was at Tokyo. For 2000 yen (about RM65), this long sought after cake mould is finally mine! In the upcoming posts, I will continue to share more about the stuff I bought from Japan. If you're interested, do stay tuned! 


谢谢Joceline的美好分享。
Thanks to Joceline for sharing this wonderful recipe!

Photobucket

I am submitting this post to the "Little Thumbs Up" event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann Low of Anncoo Journal.

39 comments:

  1. 我来迟美美的心蛋糕咯!

    ReplyDelete
    Replies
    1. 不好意思,我打错字,是我来吃。
      哈哈哈~

      Delete
    2. 没关系,打错字,还是可以吃的,呵。。。。。呵。。。。。

      Delete
  2. 妳也败了。。。。正版的,我有一个翻版的。。三能。。。哈哈哈。。。
    香橙蛋糕。。。请我吃一片。。嘻嘻

    ReplyDelete
    Replies
    1. 原来有翻版的?
      几时出来见面,教教几招可以省钱的,哈。。。。。。哈。。。。。

      Delete
    2. 好啊,这个礼拜六,如何?

      Delete
  3. Yeah! Aunty 回来了。。
    夫人又可以吃好多好料湼。。

    ReplyDelete
  4. Aunty Young, 早安!谢谢你支持LTU,香橙之月。看你做的心形香橙蛋糕,我又心动了。。。哈哈哈。。

    ReplyDelete
    Replies
    1. 因为你们的带动,我们凑热闹的跟大队跑,结果也受益不浅,谢谢你才真:)

      Delete
  5. Aunty和我心灵相通,因为我也是做了这个口味的戚风蛋糕来support ann,
    嘻嘻!

    ReplyDelete
    Replies
    1. 哈哈哈哈,好像除了你,Sonia和Jessie也都做了香橙戚风呢! 热闹!

      Delete
  6. Japan mari 的模,快请我吃一片!

    ReplyDelete
    Replies
    1. Sila makan! Acuan ni memang dari Jepun,ha..........

      Delete
  7. Aunty.,我原本头痛。什么都不想动了。可是一看到你的心蛋糕。不只是心动。连手连口也动了。哈哈哈 等我哦。

    ReplyDelete
    Replies
    1. 看来你排地5勒,没关系,反正热闹是好事,我等你哦!

      Delete
  8. Hi Aunty Young, welcome back. This must be extra aromatic with the orange zest and sweet peels. I know the texture is good with the use of rice flour and cake flour. BTW, what happen to your post on Teochew Kuih [Peng Kueh] which you posted just before your Japan trip? I like to try this kueh cos' my MIL buys them quite often.

    ReplyDelete
    Replies
    1. Thanks Kimmy.
      Sorry for the "Peng Kueh " post; actually i had book marking one of the blogger recipe,and wait for time to try it out. Happen that i accidentally posted the draft out that day , if you want the recipe now, i can share with you ,pls give me your email.

      Delete
    2. It's okay. I'll wait for your post. I have seen many post having glutinous rice filling but my MIL bought those with mungbean filling. No idea which is the correct version.

      Delete
  9. tall tall talll and proud cake!!!!

    ReplyDelete
  10. 好久不"见"的Aunty Young,看来今天是我们两人请大家吃香橙戚风蛋糕哦!

    ReplyDelete
  11. 很美丽的戚风模,价钱也不便宜哦~不过只要买到心头好,花少少钱换来大大满足是值得的。
    最近橙味飘香,有时间的话我也想凑凑热闹 :)

    ReplyDelete
    Replies
    1. Angel,其实在淘宝网购需要整百多两百令吉呢,我亲临原产地,这价钱算公道了,哈哈哈哈,如你说,买到心头好,是值得开心的。

      Delete
  12. Hi Aunty Young, 刚从美丽的地方回来,心情应该很好吧!嘻嘻!
    这个月好多人做orange chiffon, 虽然吃了很多片了!不过还是好吃多一片你的才满足!哈哈

    ReplyDelete
    Replies
    1. 很开心!
      这个月托小拇指的福,当然鲜橙飘香了。

      Delete
  13. 到处都是香橙味, 就算不吃蛋糕, 闻闻那香味都龙马精神了! 哈哈哈。。。

    ReplyDelete
    Replies
    1. 看来我们的水果之王这个月也得让路了,哈哈哈哈。。。

      Delete
  14. 恭喜你买到心头好吖...
    加了蜜汁橙皮的7风...味道肯定更上一层楼咯!!

    ReplyDelete
  15. 看到你的那颗心了。。日本之旅,败的开心吧。。想必满载而归。。哈哈哈

    ReplyDelete
    Replies
    1. 满载而归倒没有,因为怕重,这次可是自助旅游的背包客,所以只能量"力"而买,不过都买到心头好,感恩!

      Delete
  16. Oh, RM 65 cheap lor, I got it about RM 100++, heartache lar, hahaha..anyway, so nice to use it to make chiffon right.

    ReplyDelete
  17. Hi Aunty Young! That is a lovely chiffon cake and nice heart shape! I am looking forwards to seeing the treasures you brought back from Japan :)

    ReplyDelete
  18. Hi Aunty Young,

    I like your sweet-looking heart shaped chiffon. Very romantic to have a slice! Very nice!

    Zoe

    ReplyDelete

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