【奶油戚风蛋糕】
by 毛毛妈
家里买的鲜奶油一下吃不完，做了这个蛋糕，没再放油，非常香浓好吃。
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，用叉子拌匀备用；
2：特大号鸡蛋的蛋白4个，柠檬汁1茶匙，糖1/4杯（52克）；
3：特大号鸡蛋的蛋黄4个，糖2大匙（28克），鲜奶油1/4杯（60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、打蛋白的盆一定要干净无水的盆。先将1料的面粉和泡打粉拌匀（图1）。蛋白和1茶匙柠檬汁放干净无水的盆（图2），用电动打蛋机高速打2分钟，然后加入1/4杯糖再继续打2分钟至挺（图3）。
2、将用打蛋器将蛋黄和2大匙糖高速打2分钟，然后放入1/4杯鲜奶油（图4）打匀，最后放入1料拌匀的面粉，用打蛋器低速打1分钟，再高速打1分钟至均匀。
3、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，这样蛋糕体才细腻（图7）。拌法参见戚风蛋糕视频。
4、将面糊倒入22×22厘米的玻璃烤盘或8-9寸烤模里（图8），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。
5、蛋糕倒放20分钟，然后翻过来冷凉20分钟。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。
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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