Aunty Young（安迪漾）: 日式黑珍珠戚风蛋糕 (Japanese Dark Pearl Chiffon Cake)

日式黑珍珠，一款有着很别致名字的戚风蛋糕。

因为特别的名字，让人好奇它的样貌与美味。

当切片的蛋糕在阳光底下沐浴时，

表面仿佛有着一颗颗黑色珍珠般，

难道就是因为如此，而享有其雅称？

日式黑珍珠戚风蛋糕
食谱参考：Joceline Lyn

材料：
5个蛋黄
60克玉米油
100克鲜奶
130克黑巧克力，切小块
55克低筋粉
25可可可粉
1/4茶匙发粉
1/4茶匙苏打粉

5个蛋白
80克细糖
1/2茶匙柠檬汁

做法：

1。将巧克力快隔水煮溶，搅拌赞滑，备用。
2。蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
3。将所有粉类筛入并搅拌均匀成巧克力糊。
4。蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
5。将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
6。倒入一个20cm戚风模子，轻轻把气泡敲出，放入预热烤箱，以170度烤约45分钟。
蛋糕出炉，倒扣待凉后脱模，即可切片享用。

Japanese Dark Pearl Chiffon Cake
Recipe adapted from ：Joceline Lyn

Ingredients:
5 Egg yolks
60g Corn oil
100g Fresh milk
130g Dark chocolate
25g Cocoa powder
55g Cake flour
1/4 tsp Baking powder
1/4 tsp Baking soda

5 Egg whites
80g Sugar
1/2 tsp Lemon juice

Method:

1. Melt chocolate in a double boiler and stir till smooth, set aside.
2. In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
4. Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6. Pour the batter into a 20cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
7. Bake in preheated oven at 170C for about 45 minutes.
8. Invert cake pan immediately and let to cool down completely after baked.