Wednesday, April 13, 2016

百香果戚风蛋糕 Passionfruit Chiffon Cake




好喜欢百香果独特又浓郁的香味,更爱那酸甜的果肉。
在超市买了一袋的百香果,大部份都是切开了直接吃,
剩下的就做了这百香果戚风。 


















百香果戚风蛋糕

材料 20cm中空戚风圆模 


蛋黄  4
细砂糖  30
  1/4茶匙
玉米油  50 
牛奶  20
百香果肉  55
低筋面粉  100
发粉  1/2茶匙


蛋白  4

细砂糖  80
柠檬汁  1/2茶匙


做法


1. 蛋黄加糖和盐用打蛋器搅拌至糖溶。
2. 加入油、牛奶、百香果肉拌均匀。
3. 筛入低粉和发粉,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. 1/3的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. 放入预热烤箱170C40-45分钟或至熟。
9. 出炉倒扣,待凉。




Passionfruit Chiffon Cake


Ingredients :


4 egg yolk

30g castor sugar 
1/4tsp salt
50g corn oil 
20g milk
55g passionfruit pulp 
100g cake flour
1/2tsp baking powder


4 egg white
80g castor sugar
1/2tsp lemon juice 



Method :

1. Whisk egg yolksalt and sugar until sugar dissolved. 
2. Mix in corn oilmilk and passionfruit pulp .
3. Sift in cake flour and baking powdermix wellset aside. 
4. Beat egg white with lemon juice until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
5. Gently fold in egg whites into egg yolk batter until blended. 
6. Pour batter into 20cm chiffon mouldtap pan on table a few times to remove air bubble. 
7. Bake in preheated oven at 170C for about 40-45 mins or until cooked.
8. Remove from oveninvert cake onto table until completely cooled. 

(Recipe reference Fruity Cakes by Alex Goh)























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