【蓝莓戚风蛋糕】
by 毛毛妈
本来想做苹果戚风蛋糕带到查经小组去，才发现家里没有苹果。LD在Costco买的蓝莓，个大新鲜，就放了些。可能没有切很小块，都基本上沉底了，快成了蓝莓翻转蛋糕了，不过味道超好，蛋糕体非常细腻，蛋糕更容易铲出来。第二次再做时，蓝莓切的比较小，就没有沉底。
1：低筋面粉（cake & pastry flour）75克（1/2杯，直接从面袋里舀的，没过筛），泡打粉（baking powder）1/3茶匙，用叉子拌匀备用；
2：大号鸡蛋的蛋白4个，白醋1/2茶匙或塔塔粉1/3茶匙，糖1/4杯（60克）；
3：大号鸡蛋的蛋黄4个，糖2大匙（30克），玉米油3大匙（36克），香草香精1/2茶匙，水2.5大匙（35克）；
4：蓝莓1/3杯，洗净切小丁。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、预热烤箱340F/170摄氏度。用两个干净无水的盆分别盛蛋白和蛋黄。蛋白加白醋或塔塔粉用打蛋器（handheld mixer）高速打几分钟到发，接着加入糖1/4杯再打2分钟至硬挺（图1）。
2、用打蛋器将蛋黄和3料里的糖高速打2分钟（图2），然后放入3料里的玉米油打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，再高速打1分钟至均匀。放入蓝莓丁（图4），用橡皮刀拌匀。
4、将面糊倒入22×22厘米的玻璃烤盘里（图8）。因为我做的是两倍的量，所以用更大的烤盘。将烤盘放入预热至340F/170摄氏度的烤箱内，烤37分钟左右拿出。
5、蛋糕倒放20分钟，然后翻过来冷20分钟。用一小薄刀，轻轻将蛋糕剥离盘边，切16等份，用橡皮刀从两边铲松蛋糕，放入密闭盒子里，冷透即可食用。
做戚风最关键的两步是：第一蛋白要打到硬挺，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，看看：
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