Strawberry Fruit Tea Chiffon Cake / 草莓果茶戚风蛋糕

angelinatan_cn

戚风蛋糕做法和分蛋海绵蛋糕很相似，不过戚风蛋糕膨胀会更高，而且口感更细腻，且水分含量高，所以吃这不觉得腻味。虽然水分很高，但却不影响蛋糕的弹性。口味也可以千变万化，真是让人百吃不厌。





蛋黄糊：
210克 低筋粉
1/2小勺 烤粉
15克 抹茶粉
190毫升 草莓果茶汤
20克 细砂糖
100克 沙拉油
5个 蛋黄
1个 全蛋
蛋白糊：
6个 蛋白
1/2小勺 柠檬汁
1/4小勺 食盐
1小包/8克 香草精
3/4杯 细砂糖
Egg Yolk Mixture:
210 g All-purpose flour
1/2 tsp Baking powder
15 g Matcha tea powder
190 ml Strawberry fruit tea
20 g White sugar
100 ml Salad oil
5 pcs Egg yolks
1 whole Egg
Egg White Mixture:
6 pcs Egg whites
1/3 tsp Lemon juice
1/4; tsp Salt
1 package / 8 g Vanilla sugar
3/4 cup White sugar



1. 面粉，抹茶粉和烤粉混合过筛备用。果茶汤和细砂糖混合搅打直到砂糖完全融化，加入沙拉油搅打至乳化。筛入粉类拌至无粉粒。加入蛋黄和全蛋拌成光滑面糊。
Sift cake flour, matcha tea powder and baking powder together in a mixing bowl. Beat together sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter.

2. 食盐和柠檬汁加入蛋白，低速打成粗泡。分3次加入砂糖，提速将蛋白打成中性发泡。取1/3蛋白糊拌入蛋黄糊中，使其稠度降低，再加入1/3蛋白糊拌匀。最后将它倒入剩下蛋白糊盆中拌匀。
Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain.

3. 倒入一个，不抹油的直径26厘米的烤模，抹平表面。入预热155C/310F烤箱的低层烘焙75分钟左右直到蛋糕完全熟。取出后倒扣在酒瓶上晾凉至少1小时。完全凉透后脱模。
Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the middle of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.

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