240g蛋白
3g塔塔粉
80g幼糖
80g面粉
1大匙橙皮屑
50ml橙汁
3大匙粟米油

1. 预热烤箱180c。准备一个7寸戚风蛋糕模。
2. 把蛋白和塔塔粉打至粗泡状，分3次加入幼糖打发至湿性发泡。
3. 筛入面粉轻轻拌匀，加入橙皮屑和橙汁轻轻拌匀，最后加入粟米油轻轻拌匀。
4. 倒入准备好的戚风模里，放入已预热烤箱，烤25~30分钟至熟。
5. 取出倒扣，待冷后脱模，即可切块享用。

240g egg white
3g cream of tartar
80g caster sugar
80g plain flour
1 tbsp grated orange zest
50ml orange juice
3 tbsp corn oil

METHOD

1. Preheat oven to 180c. Prepare a 7” chiffon cake tin.
2. Beat egg white and cream to tartar until frothy, add in caster sugar in 3 batches and beat until soft peaks form.
3. Sift in plain flour and mix gently until just combined. Add in grated orange zest, orange juice and stir gently. Lastly add corn oil and gently stir well.
4. Pour the batter into the prepared chiffon cake tin and bake in the preheated oven at 25~30 minutes or until cooked.
5. Remove and invert the cake on wire cake. Leave to cool before unmolding the cake. Cut into piece and serve.

本食谱摘录予