Рецепт Orange and Chocolate Chiffon Cake
Orange and chocolate Chiffon Cake
- 4 Egg yolks (70g egg)
- 15g Caster sugar
- 50g Corn oil
- 70g Fresh orange juice
- Zest of 1 orange
- 90g Plain flour, sifted
- 10g Corn flour, sifted
- 4 Eggs whites
- 65g Caster sugar
Method:
Preheat oven to 160C.
Mix sifted plain flour and corn flour in a bowl.
Beat yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
Sieve the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
Beat egg whites until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined. Fold gently with a rubber spatula.
Divide the batter into 2 equal portions, about 250g and mix one portion with 1 tablespoon of chocolate paste.
Scoop half portion of the plain batter into the 21 cm chiffon pan then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter. (**my chiffon cake is a little low, best to use a 20cm pan), lift and drop the pan gently to remove air bubbles.
Bake at 2nd lower rack in the oven for about 45 minutes.
Invert immediately and let to cool down completely on a wire rack.
4个 蛋黄（鸡蛋约70克）
15克 细砂糖
50克 玉米油
60克 鲜橙汁
1粒 香橙皮屑
90克 面粉，过筛
10克 玉米粉，过筛
4个 蛋白
65克 细砂糖
预热烤箱160度。
用搅拌机把蛋白打致大起泡，细砂糖分3次加入，打致硬性发泡。
取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻翻拌均匀。
将面糊分成两份，大约250克。然后加入1汤匙巧克力酱在一份面糊中，拌匀。
先把一半的白面糊平均倒入戚风烤盘里，跟着倒入一半的巧克力面糊，剩下的白面糊和最后一层巧克力面糊抹平即可。在桌子轻敲几下，敲出起泡。（我用的烤盘是21cm，所以蛋糕有点低，最好用20cm的烤盘，高度就刚刚好）
把烤盘放入烤箱倒数第二层，烤约45即可。