Basic Chiffon Cake 基本雪芳蛋糕

Ingredients A:
5 egg yolks
150g self-raising flour
75g castor sugar
5tbsp corn oil
5tbsp water

Ingredients B:
5 egg whites
1/2tsp cream of tartar
75g castor sugar

Method:
Put all ingredients A into a mixing bowl.
Use a whisk and stir in one direction until smooth and well-combined.
Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy.
Add in sugar slowly.
Continue to whisk until stiff but not dry (egg whites can form into small peak)
Pour in mixture A.
Use whisk and stir in one direction until smooth and well-combined.
Pour into a 22cm chiffon cake tin (do not grease or line).
Bake in pre-heated oven at 150C for about 30 minutes until light brown. Change to 180C and continue to bake until 100% cooked and golden brown.
Remove from oven, invert and leave to cool completely before removing cake from the tin.

材料A：
5粒 蛋黄
150g 自发面粉
75g 幼糖
5大匙 栗米油
5大匙 水

材料B：
5粒 蛋白
1/2小匙 打打粉
75g 幼糖

做法：
先将所有A料放入深碗中。
用拌打器同一方向搅拌成浓糊状即可。
将蛋白和打打粉放入搅拌碗中，同高速度拌打至发起及呈许多泡沫状。
慢慢加入糖。拌打至发白至适度的硬 （拉起蛋白时，呈尖形）
倒入搅匀的A料，用拌打器顺着同一方向搅匀便可。
倒入22cm 烤盘中，（不需要抹油及铺纸），放进已预热烤箱。
用150C 烤30分钟至开始转浅金黄色，改用180C烘至金黄色及100%熟便可。
取出，倒扣放着至冷却才取出蛋糕。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)