Tuesday, March 8, 2016

柠檬蜂蜜戚风蛋糕 Honey Lemon Chiffon Cake






加入柠檬汁的戚风,清爽吃不腻。酸甜松软,且带有蜂蜜香味。

















柠檬蜂蜜戚风蛋糕

材料: 16cm 中空戚风圆模

蛋黄  3个
蜂蜜  25g 
粟米油  20g
牛奶  15g 
柠檬皮屑  1个
柠檬汁  30g
低筋面粉  70g


蛋白  3个
细砂糖  30g
柠檬汁  1/2tsp


做法:

1. 蛋黄+蜂蜜,用打蛋器搅拌均匀。

2. 加入油、牛奶、柠檬汁、柠檬皮屑拌均匀。
3. 筛入低粉,拌均至无粉粒状。
4. 蛋白加柠檬汁打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
5. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
6. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。
7. 将面糊倒入戚风模,敲出气泡。
8. 放进预热180度的烤箱,烤30分钟至熟。
9. 出炉倒扣,待凉。



Honey Lemon Chiffon Cake

Ingredients: 16cm chiffon mould 

3 egg yolks
25g honey
20g corn oil
15g fresh milk
lemon zest from one lemon
30g lemon juice
70g cake flour

3 egg whites 
30g castor sugar
1/2tsp lemon juice


Method 

1. Combine egg yolks and honey in a mixing bowl. 
2. Mix in corn oil,milk,lemon juice and lemon zest.
3. Sift in cake flour,mix well,set aside.  
4. Beat egg white with lemon juice until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
5. Add 1/3 egg white into egg yolk batter and fold well.
6. Pour the batter back to the 2/3 egg  white and fold into a smooth batter.
7. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble. 
8.  Bake in preheated oven at 180C for 30 minutes or until cooked.  
9.  Remove from oven,invert cake onto table until completely cooled.















This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) 
organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and 
hosted by Joyce (joycescapade.com).












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