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每次做蛋糕打蛋白時, 當看到打發好的蛋白 - 那種雪白, 幼細, 軟綿綿的質感, 心裏面也會有種莫名的感動, 我想這算是種熱情吧:)
要做一個口感鬆軟卻紮實的雪芳蛋糕, 除了打蛋白外, 拌麵粉, 拌蛋黃等等其他所有工序都絲毫不能出差錯! 今天跟大家繼續【抹茶狂熱】, 在食譜構思上再加點新意思, 為大家帶來抹茶旋風雪芳蛋糕 :)
No matter how many times and years I spent on making cakes, every time I would still feel fascinated when beating up the egg white, of their foamy, firm, and light texture just like cotton candy. These all nice egg whites make my spongy, soft and light Matcha Green Tea Chiffon Swirl cake!
No matter how many times and years I spent on making cakes, every time I would still feel fascinated when beating up the egg white, of their foamy, firm, and light texture just like cotton candy. These all nice egg whites make my spongy, soft and light Matcha Green Tea Chiffon Swirl cake!
Ingredient (7吋雪芳蛋糕模1個)
蛋 5隻
塔塔粉 1 tsp
砂糖 80g
菜油 50g
牛奶 70ml
宇治抹茶粉 4 tsp
低筋麵粉 85g
Ingredient (Makes 1x 7" Chiffon cake pan)
5 eggs
1 tsp cream of tar tar
80g sugar
50g vegetable oil
70ml milk
4 tsp Uji matcha powder
85g cake flour
Ingredient (Makes 1x 7" Chiffon cake pan)
5 eggs
1 tsp cream of tar tar
80g sugar
50g vegetable oil
70ml milk
4 tsp Uji matcha powder
85g cake flour
Direction
1/ 小心把每隻雞蛋分開蛋白跟蛋黃, 戚風蛋糕會以分蛋法打發
2/ 低筋麵粉分半成兩份 - 其中一份加入宇治抹茶粉。把兩份麵粉都過篩
3/ 把蛋黃、菜油、牛奶都全倒進同一個盤子裏, 以打蛋器中速打發至細密泡沫狀
4/ 於另一個盤子, 倒入蛋白跟塔塔粉。打蛋器以慢速打發, 分兩次加入砂糖, 打發至八成 (質感堅挺, 會看見紋路)
5/ 把蛋黃麵糊分半成兩份 - 一份只加入麵粉, 一份加入麵粉及抹茶粉, 以刮刀摺疊小心混合
6/ 把蛋白霜分半成兩份 - 各自加入兩份不同的蛋黃霜, 以刮刀摺疊混合至剛剛好
7/ 焗爐預熱至160度
8/ 把原味麵糊跟抹茶麵糊依次序倒入戚風蛋糕模內
9/ 最後一次加入抹茶麵糊時, 以刮刀把麵糊表面刮平
10/ 入爐焗50分鐘, 請以牙籤測試是否全熟
11/ 取出後即時倒扣放涼, 小酒瓶是放涼的好工具
12/ 待大概1小時完全涼掉, 以小刀分別圍著蛋糕模邊及中心劃圈; 脫模後再在底部劃圈; 最後就是切掉面頭焗得焦焦的部份
13/ 是時候切成小份上碟嚕! 可以在蛋糕面頭淋上抹茶糖漿及杏仁碎, 增添風味!
13/ 是時候切成小份上碟嚕! 可以在蛋糕面頭淋上抹茶糖漿及杏仁碎, 增添風味!
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1/ Separate all eggs into egg whites and yolks, place separately.
2/ Divide cake flour into two groups, add Uji matcha powder into one group and sift thoroughly.
3/ In a bowl mix egg yolks, vegetable oil and milk. Beat it with medium speed until they get foamy and color turn to slightly pale.
4/ In another bowl put egg whites and cream of tar tar. Beat it with low speed and gradually add sugar at 2 times. Beat until they form stiff peaks.
5/ Separate the egg yolk batter into 2 equal groups - 1 add plain cake flour and another 1 add cake flour & matcha powder mix. Slowly fold and mix them until combined with spatula.
6/ Separate the egg white into 2 equal groups - 1 add the plain batter and another 1 with matcha batter. Slowly fold until just combined.
7/ Preheat oven at 160 degree Celsius.
8/ Now it's time to pour the batter into the pan. To make the swirl of the cake, we first put plain batter, followed by matcha batter until you get 4 layers.
9/ Use spatula to smooth the surface when you pour the matcha batter at the last time.
10/ Bake for 50 mins. Pls check if they are done.
11/ Remove from oven and immediately invert the cake pan to cool. You may try to invert with the wine bottle
12/ Wait for about 1 hour to let it completely cool. Run a knife around side and centre tube of the pan to remove from pan. Also the bottom part of the pan and carefully cutting out those part turned brown at the top
13/ Cut into pieces and serve on serving plates. You may wish to add matcha green tea syrup and toasted almond flakes to enrich the flavor!
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| Serve the cake with Matcha green tea syrup and roasted almond flakes! |
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