【红枣蛋糕】
by 毛毛妈
用红枣红糖做的蛋糕，冬天吃比较好，也很好吃。
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，白醋或柠檬汁1/2茶匙（或塔塔粉1/3茶匙），红糖1/4杯（52克）；
3：特大号鸡蛋的蛋黄4个，糖2大匙（28克），玉米油2大匙（27克），水3大匙（45克，可以用煮枣子的水）；
4：红枣10粒，水1/4杯。
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、红枣加水（图1）盖该煮滚，小火煮15分钟。冷凉后去枣核，切碎（图2）待用。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。蛋白加白醋或塔塔粉用打蛋器（handheld mixer）高速打几分钟到发（图3），接着加入1/4杯糖再打2分钟至挺。
3、用打蛋器将蛋黄和2大匙红糖（图4）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5），用打蛋器低速打1分钟至均匀，再放入切碎的枣子，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（图6），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7），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。拌法参见戚风蛋糕视频。
5、将面糊倒入22×22厘米的玻璃烤盘里（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。
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。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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