Hojicha Chiffon Cake 焙茶戚風蛋糕

INGREDIENTS

2 egg yolks

5 g sugar (A)

a pinch of salt

25 ml oil

40 ml milk

40 g sifted cake flour

10 g sifted hojicha powder

2 chilled egg whites

24 g sugar (B)

INSTRUCTIONS

1. Preheat oven to 160 ºC . Prepare a 14 cm chiffon cake pan

2. Separate the eggs - egg yolks in one bowl and egg whites in another

3. Set aside the egg whites to chill in the fridge

4. In the bowl of egg yolks, add sugar (A), salt, oil and milk. Stir with a balloon whisk until well combined

5. Stir in sifted cake flour and hojicha powder and mix until the batter is smooth

6. Take the egg whites out from the fridge and beat with an electric mixer on low speed. Once the egg whites become foamy and opaque, increase the mixer speed to medium, gradually adding sugar (B), 1 tablespoon at a time. When the meringue reaches the soft peak stage, adjust the mixer speed to low and beat until medium peak

7. Gently fold the egg whites into the batter in three additions with a balloon whisk.

8. Pour the batter into the chiffon cake pan

9. Run a chopstick/skewer through the batter

10. Give the pan a few gentle taps on the counter

11. Bake at 160 ºC for 30 - 35 minutes

12. Give the pan a gentle tap on the counter after it came out of the oven

13. Let the cake cool upside down in its pan

14. To unmold the cake, carefully press and pull the cake away from the sides of the pan. Pull the tube upward. Again, gently pull the bottom edges of the cake to detach

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材料

2 蛋黃

5克 糖（A）

少許 鹽

25毫升 油

40毫升 牛奶

40克 低筋麵粉 （過篩）

10克 焙茶粉 （過篩）

2 冷蛋清

24克 糖（B）

做法步驟

1. 將焗爐預熱至 160ºC。預備一個14厘米的戚風蛋糕模

2. 將蛋清和蛋黃分離

3. 將蛋清加入冰箱中冷卻

4. 碗中加入蛋黃，糖 (A)，鹽，油和牛奶，以蛋抽攪拌均勻

5. 加入已過篩的低筋麵粉及焙茶粉，攪拌直至麵糊光滑

6. 從冰箱中取出蛋清，用電動打蛋器以低速打發。蛋清打成泡沫狀態後，逐漸加入糖 (B) (每次1湯匙)，以中速攪拌。蛋白質打至濕性發泡後，轉低速繼續打發至中性發泡

7. 用蛋抽將蛋白霜輕輕加入麵糊中，分三次加入

8. 將麵糊倒入戚風蛋糕盤模中

9. 用筷子/竹籤在麵糊中畫幾圈

10. 在桌面上輕敲兩下摸具

11. 以 160ºC 焗 30-35 分鐘

12. 從焗爐中取出後，在桌面上再輕敲兩下摸具

13. 立刻將蛋糕倒扣放涼

14. 輕輕擠壓模具周邊把蛋糕向內壓，向上拉管。再次輕輕地將蛋糕的底部邊緣向內輕壓，使其分離。壓完一圈後將蛋糕模具倒扣過來，輕推底部，就可以輕易脫模了。

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IMPORTANT NOTES 重要筆記

1. Use a right chiffon cake pan

使用合適的戚風蛋糕模

The cake clings to the sides of the pan as it rises. So NEVER use a non-stick pan or grease your pan. You can find the Japanese aluminum chiffon cake pan with removable bottom here.

蛋糕是靠摸具的內側攀爬長高，因此，切忌使用不沾模具或給模具抹油。您可以在這裡找到日本活底鋁製戚風蛋糕模。

2. Chill egg whites

冷凍蛋清

As no baking powder or cream of tartar is used in the chiffon cake recipe, the stability of meringue is of utmost importance. Chilled egg whites yield the protein a higher order of stability, resulting in sturdier and more stable meringue. 

由於戚風蛋糕配方中未有使用泡打粉或塔塔粉，因此蛋白霜的穩定性至關重要。冷凍的蛋清使蛋白質具有更高的穩定性, 從而形成更堅固，更穩定的蛋白霜。

3. Run a chopstick/skewer through the batter

用筷子/竹籤在麵糊中畫圈

Air bubbles is the culprit of large holes in your cake. Running a chopstick/skewer through the batter helps pop large air pockets, and thus creating a smoother and finer chiffon cake. It can also ensure an even distribution of the batter.

氣泡是造成戚風蛋糕內部有大洞的元兇。用筷子/竹籤在麵糊中畫圈有助於讓氣泡從麵糊裡逸出，從而烤出更光滑更細致的戚風蛋糕。這樣做還可以確保麵糊能均勻分佈在模具中。

4. Give the pan a few gentle taps on the counter

在桌面上輕敲摸具

Another way to get rid of air bubbles in your batter is by tapping the pan against the counter.

消除麵糊中氣泡的另一種方法是將摸具在桌面上輕敲幾下

5. Let cool upside down 

把蛋糕倒扣放涼

Turning the cake upside down can prevent the cake from caving in on itself due to gravity.

把蛋糕倒扣放涼可以防止蛋糕因地心引力而塌陷

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If you are a fresh cream lover, be sure to check out our Chiffon Cake Sandwich!

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