蓝花豆奶戚风蛋糕 (Blue Pea and Soya Milk Chiffon Cake)

那天做了蓝花豆奶相思蛋糕，觉得好吃，

今天换汤不换药，也来个蓝花豆奶戚风蛋糕好了。

I really liked the Blue Pea and Soya Milk Ogura Cake I made the other day, and it occured to me, why not make a chiffon cake of the same flavor?

蓬松的蛋糕体，浓郁的豆奶香，

再搭上一杯微温的新鲜豆奶，

超赞的！

The strong aroma of soya milk mingles with the fluffy texture of the cake. Down it with a cup of fresh soy milk, ahhh! Marvelous!

蓝花豆奶戚风蛋糕 (Blue Pea and Soya Milk Chiffon Cake) 

20公分中空圆模 20cm chiffon cake mould

材料 Ingredients:

（A）
蛋黄 5个、细砂糖20克、盐1克、蜂蜜10克、
粟米油70克、豆奶100克、低筋面粉110克、粟米粉15克
5 egg yolks, 20g caster sugar, 1g salt, 10g honey, 
70g corn oil, 100g soya milk, 110g cake flour, 15g cornflour

（B）
蓝花20朵+ 热水5汤匙（放进微波炉煮滚）、
Vanilla香精 1茶匙
20 blue pea flowers + 5tbsp hot water (bring to boil in a microwave oven),
1tsp vanilla essence

（C）
蛋白 250克（6个）、细砂糖 90克、柠檬汁1茶匙
250g (6pcs) egg white, 90g caster sugar, 1tsp lemon juice

做法 Method:

1）蛋黄、糖、盐、蜂蜜用打蛋器搅拌均匀。

1) Mix egg yolk, sugar, salt and honey using an electric mixer until even.

2）加入粟米油拌均匀，再加入豆奶。

2) Mix in corn oil. Once evenly mixed, add in soy milk. 

3）筛入低粉和粟米粉搅拌均匀至蛋黄面糊。

3) Sieve in cake flour and cornflour, then mix evenly into a yellow batter. 

4）把蛋黄面糊分成2份。一份拌入蓝花汁调成蓝花面糊。另一份加入Vanilla香精后搅拌均匀。

4) Divide the batter into 2 halves. Add the blue pea essence to one half to obtain blue pea batter, then add the vanilla essence to the other half. 

5）蛋白+柠檬汁用电动器打，分次加入细砂糖打至湿性松发。

5) Beat egg white and lemon juice and add in castor sugar in 3 parts. Beat until fluffy.  

6）分次把蛋白霜拌入做法（4）的面糊里。

6) Divide the meringue into parts and fold into (4) part by part.

7）把两色面糊个别搅拌均匀后，将两色面糊交替倒入模里。

7) Once the meringue has been folded into both batter, pour them into the mould alternately.

8）把空气敲出，放入预热后的烤箱里，170烘烤大约50分钟。

8) Get rid of air bubbles by knocking the mould against a hard surface, then bake in a preheated oven at 170°C for about 50 minutes.

9）蛋糕烘好后，立刻取出倒扣。待凉后才脱模享用。

9) Remove the baked cake from the oven and immediately overturn it. Remove the mould after it has cooled.

 

I'm linking this post to Bake Along for this week's theme of Chiffon Cakes
jointly hosted by
Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings

@@@@@ Enjoy ! @@@@@