【Glutinous rice flour and raisin Chiffon Cake】
This recipe worths to try, soft, moisture and delicious.
Prepare time: 20 minutes
Cook time: 35 minutes
Serves: 16 servings
1: 1/4 cup cake & pastry flour (37g), ¼ cup glutinous rice flour, 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
3: 4 extra large egg yolks, 3 tbsp sugar (42g), 2 tbsp corn oil (27g), ½ tsp vanilla extract , 2 tbsp water (15g);
4: 2 tbs raisins, finely chopped.
Preheat oven at 340F.
1: Separate egg whites and egg yolks in two separate bowls (make sure your bowls and mixer are clean and dry) (Picture 1). Finely chop raisins and set aside. Add white vinegar to the egg whites and beat with an electric mixer on high speed until soft peaks form (Picture 3). Then add ¼ cup sugar and beat until stiff, set aside.
2: Beat egg yolks and 3 tbsp sugar with the electric mixer on high speed for about 2 minutes. Add 2 tbsp corn oil and beat for another minute (Picture 4). Add the rest of ingredients of Ingredient 3) and beat at low speed for 20 seconds.
3: Add flour mixture of Ingredient 1) (Picture 5) and beat at low speed until all combined. Add chopped raisins (Picture 6) and beat at high speed for a minute.
4: Add 1/3 of the beaten egg white into the yolk (Picture 7) and flour mixture and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 8). Gently fold with a spatula to mix very well. See my chiffon cake video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 9) and smooth the top. Bake in the preheated oven at 340Ffor 35 minutes.
6: Cool the cake upside down for 20 minutes (Picture 10). When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.
毛毛妈，今天尝试做这款蛋糕，可是打蛋白不成功。都是按照步骤做的，白醋用的是西人超市买的distilled white vinegar，不知道是不是这个醋不对。家里也有塔塔粉，是不是用它会容易些？另外鸡蛋的大小会不会很重要？因为我买的鸡蛋小，所以就用了5个。谢谢指点！
为什么低筋面粉（cake & pastry flour）37克 是1/4杯, 糯米粉35克 是 1/4杯，而糖1/4杯 是60克？