杏仁戚风蛋糕(Almond Chiffon Cake)

 想念戚风了。

看着做杏仁饼剩下的杏仁粉，

动手把它变成杏仁戚风蛋糕，做娜娜的早餐吧。

I was starting to miss chiffon cakes......and seeing the residual almond powder from making almond biscuits, I decided to bake an Almond Chiffon Cake as NaNak's breakfast.

 这轻简的蛋糕，有了杏仁粉的加持，

顿时加了不少分，获得娜娜的赞赏。

This simple cake turns into a delicious one with the addition of the ground almond . NaNak approves!

蛋糕体保持一贯的松软，

嚼咬在口里，充满浓郁的杏仁香气，

好吃又不油腻。

A light and soft cake that fills your mouth with the aroma of almonds. 

杏仁戚风蛋糕
材料 ：20cm心型中空戚风模

面糊
蛋黄 5个
细砂糖 10克
粟米油 40克
盐 少许
鲜奶50克
低筋面粉50克
杏仁粉 40克

蛋白霜
蛋白 5个
柠檬汁 1茶匙
细砂糖 60克

20克  烤香杏仁片

做法：
1） 蛋黄+细砂糖+盐搅拌均匀。加入粟米油+鲜奶拌匀。
2） 筛入低筋面粉和杏仁粉搅拌成均匀面糊。
3） 蛋白和柠檬汁稍微打发，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） 将烤香杏仁片排放在戚风模底， 再将做法（4）倒入模里，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。

Almond Chiffon Cake
Makes a 20cm heart shaped chiffon cake

Batter:
5 egg yolks
10g castor sugar
40g corn oil
pinch of salt
50g milk
50g cake flour
40g ground almond 

Meringue:
5 egg whites
1tsp lemon juice
60g castor sugar

20g toasted almond flakes

Method:
1）Mix the egg yolk, castor sugar and salt evenly. Add in the corn oil and milk and mix well.
2）Sieve in the cake flour and ground almond and mix evenly to form the batter.
3）Beat the egg whites with lemon juice until slightly frothy. Separate the castor sugar into a few portions and add it in a portion at a time while continuing to beat the egg whites until soft peaks form. (Roughly 2 minutes will do)
4) Lightly fold the meringue into the batter in a few portions.
5）Line the base of the chiffon mould with almond flakes, then pour in the batter and tap it softly to get rid of air bubbles.
6）Bake in a preheated oven at 165°C for about 45 minutes.
7）Immediately after baking, invert the cake onto a rack. Remove from the mould after it has cooled and serve.

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