抹茶戚风蛋糕Matcha Chiffon Cake

【抹茶戚风蛋糕】
by 毛毛妈

加了抹茶粉做的蛋糕,口感非常棒,很好吃。

 抹茶戚风蛋糕Matcha Chiffon Cake
用料:
1:低筋面粉(cake & pastry flour)75克(1/2杯,直接从面袋里舀的,未过筛),,泡打粉(baking powder)1/3茶匙,抹茶粉 1大匙,用叉子拌匀备用;
2:特大号鸡蛋的蛋白4个,白醋或柠檬汁1/2茶匙(或塔塔粉1/3茶匙),糖1/4杯(60克);
3:特大号鸡蛋的蛋黄4个,糖3大匙(43克),玉米油2大匙(27克),水3大匙(45克);

注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:
1、预热烤箱340F/170摄氏度。
2、用两个干净无水的盆分别盛蛋白和蛋黄(图1)。蛋白加白醋或塔塔粉用打蛋器(handheld mixer)高速打几分钟到发(图2),接着加入1/4杯糖再打2分钟至挺。
3、用打蛋器将蛋黄和3大匙糖高速打2分钟,然后放入2大匙玉米油打1分钟。再放入剩余3料打匀,最后放入1料拌匀的面粉(图3),用打蛋器低速打1分钟(图4)至均匀。
4、将先前打发的蛋白的1/3放入蛋黄糊里(图5),用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里(图6),用橡皮刀从上往下轻轻翻拌均匀,一定要翻拌均匀(图7),这样蛋糕体才细腻。拌法参见戚风蛋糕视频

 抹茶戚风蛋糕Matcha Chiffon Cake

5、将面糊倒入22×22厘米的玻璃烤盘里,将烤盘放入预热至340F/170摄氏度的烤箱内,烤35分钟左右拿出。
6、蛋糕倒放20分钟,然后翻过来冷凉20分钟(图8)。用一小薄刀,沿烤盘边轻轻将蛋糕剥离。切16等份,用橡皮刀从左右两边铲松蛋糕,放入密闭盒子里,冷透即可食用。

 抹茶戚风蛋糕Matcha Chiffon Cake
爱心分享:
做戚风蛋糕最关键的两步是:第一蛋白要打到挺,第二蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀,这样蛋糕体才细腻。

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