Lemon Chiffon Cake檸檬戚風蛋糕(Bess Yeh提供) (01/23/15)

Cake蛋糕材料:

2 1/4 C sifted cake flour低筋麵粉
1 1/2 C sugar糖
1 TBSP baking powder發酵粉
1 tsp salt鹽巴
1/2 C vegetable oil沙拉油
6 large eggs, separated蛋白蛋黃分開
plus 2 large egg whites兩個蛋白
1/4 C fresh lemon juice新鮮檸檬汁
1/2 C water水
Grated zest of 4 lemons 磨檸檬皮
1 tsp vanilla extract香草精
1/2 tsp cream of tartar塔塔粉

Glaze覆罩糖霜

2 C confectioners' sugar糖粉
5 tsp lemon juice檸檬汁
grated zest of 1 lemon檸檬皮碎

作法: Directions

1) Sift flour, 3/4 C sugar, baking powder, and salt into a large bowl.
篩麵粉，加入 3/4杯糖，一湯匙發酵粉，一茶匙鹽巴入大碗

2) Whisk oil, yolk, lemon juice, water, lemon zest, and vanilla to combine. Add to the flour mixture and whisk until smooth. 加入油，六粒蛋黃，半杯水，磨四粒檸檬皮，一茶匙香草精，2 1/4 杯 篩過低筋麵粉

3) Beat egg white, 3/4C sugar, and cream of tartar until stiff but not dry.
拍打蛋清， 加入3/4杯糖和半茶匙塔塔粉， 拍打直到硬厚
(將蛋白放入另一盆中先用電動打蛋器低速打至起泡，則先加細砂糖中的約略1/3即可，電動打蛋器轉高速攪打，至有明顯紋路時再將剩餘的細砂糖分2次倒入，高速攪打直至感受到明顯阻力，蛋白呈現尖端挺立的小彎勾即可)

4) Fold egg white into batter.將(1)和(2)加入(3)，仔細搗拌
( 再倒入8吋分離蛋糕模，用力敲桌面2~3下，以去除大氣泡，再放入預熱烤箱)
Bake at 350 degrees for 40 minutes.
350度烤箱烤40分鐘

Apply glaze after the cake cools completely. 待涼舖上糖霜
出爐立即用倒扣叉來倒扣或插在酒瓶上亦可，待涼透用扁刀脫模即可享用