香橙天使戚风蛋糕
Orange Angle Chiffon Cake

材料
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
做法
- 预热烤箱180c。准备一个7寸戚风蛋糕模。
- 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。
- 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。
- 倒入准备好的戚风模里,放入已预热烤箱,烤25~30分钟至熟。
- 取出倒扣,待冷后脱模,即可切块享用。

Ingredients
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
- Preheat oven to 180c. Prepare a 7” chiffon cake tin.
- Beat egg white and cream to tartar until frothy, add in caster sugar in 3 batches and beat until soft peaks form.
- 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.
- Pour the batter into the prepared chiffon cake tin and bake in the preheated oven at 25~30 minutes or until cooked.
- Remove and invert the cake on wire cake. Leave to cool before unmolding the cake. Cut into piece and serve.
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