忌廉流心戚風蛋糕 Creamy Chiffon Cake
將忌廉「注入」戚風蛋糕
就變成濃厚忌廉流心蛋糕
簡單易整 好玩好吃～
不出一日 家人已將它消滅😋😋
材料
蛋糕部份 Cake
蛋Egg 4隻/pcs
低筋麵粉 Cake Flour 60克/g
糖 Sugar 30 + 30克/g
菜油Vegan Oil 30克/g
忌廉部份 Cream
淡忌廉 Whipping Cream 150克/g
糖 Sugar 20克/g
煉奶 Condensed Milk 10克/g
製作步驟
1. 先將蛋黃與蛋白分離。
2. 把蛋黃、糖、菜油攪拌均勻。
3. 篩入低筋麵粉，翻拌均勻。
4. 打發蛋白，30克砂糖分三次加入，打發至乾性發泡，跟著用慢速打發1分鐘。
5. 將三分一的步驟4與步驟3混合。
6. 把步驟(3)倒回餘下的步驟(4)中，翻拌均勻。
7. 預熱170°C焗爐，焗35分鐘(實際時間按焗爐火力而定)。
8. 取出蛋糕放涼。備用。
9. 打發淡忌廉，並加入糖與煉奶。
10. 把步驟(9)分多次注入放涼了的蛋糕內。即成。
注意事項由於這款戚風蛋糕需要製造空間注入忌廉，所以在蛋糕出爐後的處理方法，和一般製作戚風蛋糕時有所不同，請放心跟著影片的去做。
Step:
1. Separate the egg yolks and whites first.
2. Mix egg yolks, sugar and vegetable oil evenly.
3. Sift in the Cake flour and mix well.
4. Whip the egg whites, add 30 grams of sugar in three times, and whip until stiff peak.
5. Mix one third of Step (4) with Step(3).
6. Pour step (3) back into the remaining steps (4) and mix well.
7. Preheat the oven at 170°C and bake for 35 minutes (the actual time depends on the performance of the oven).
8. Take out the cake and let it cool. Set aside.
9. Whip the whipping cream and add sugar and condensed milk.
10. Inject step (9) into the cake. Serve.
TipsDue to this chiffon cake needs to be filled with cream inside, so the handling method after the cake take out from oven, is different to the traditional chiffon cakes. Please follow the video.
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