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 

模具 ：20cm心型中空戚风模

材料：

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个或 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。

*给自己的记录：
新烤箱(Elba )  180'C 30分钟，降至160'C15分钟。

蜜汁橙皮 (syrup-immersed orange zest )

Orange Chiffon Cake

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 or 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!

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.