【橙汁戚风蛋糕】
by 毛毛妈
Costco买的大橙子多汁又甜, 拿来做了戚风蛋糕, 香甜柔软湿润, 好吃。掌握最关键2点,你也可以做出完美的戚风蛋糕.
1：大橘子一个, 榨汁取4大匙汁(60克)；
2：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；
3：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（52克）；
4：大号鸡蛋的蛋黄4个，糖2大匙（28克），牛油果油或其他油2大匙(25克);
其他:
5: 22×22 cm 玻璃烤盘.
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
具体做法看视频(喜欢的话请在YouTube观看收藏点赞! 谢谢)：
国内的亲看这个视频： https://www.bilibili.com/video/BV1Ri4y1s7hJ/
1、打蛋白的盆一定要干净无水的盆。先将橙子汁准备好。2料的面粉和泡打粉拌匀。
2、蛋白和1/2茶匙白醋柠放盆里, 打蛋器高速打1-2分钟，然后加入1/4杯糖再继续打3分钟左右至挺。烤箱预热340F.
3、将蛋黄及所有4料的糖，油，橘子汁放一盆你, 用打蛋器高速打30秒, 最后放入2料拌匀的面粉，低速打30秒, 再高速打1分钟。
4、将先前打发的蛋白的1/3放入蛋黄糊里，用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里，用橡皮刀从上往下翻拌均匀，一定要翻拌均匀，这样蛋糕体才细腻。
5、将面糊倒入22×22厘米的玻璃烤盘或8寸烤模里, 抹匀.将烤盘放入预热至340F/170摄氏度的烤箱内，烤32分钟左右拿出。
6、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。用橡皮刀从左右两边铲松蛋糕，切16等份，放入密闭盒子里，冷透即可食用。
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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