终结版-【苹果戚风蛋糕】

终结版-【苹果戚风蛋糕】–English Follows
by 毛毛妈

苹果戚风蛋糕我们家的大爱，几乎每个礼拜都要做一次。这个方子进行了很多次的改进了，很容易成果呢。

用料:
1：低筋面粉(Cake flour)75克（1/2杯，直接从面袋里舀的，没有过筛），泡打粉（Baking Powder）1/3茶匙，用叉子拌匀备用；
2：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：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，炼乳（Sweetened condensed milk）2大匙，水2.5大匙（35克）；
4：Royal gala苹果半个，洗净去皮去核切小小粒。
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/170C。将1料充分拌匀备用。用两个干净无水的盆分别盛蛋白和蛋黄（图A）。2料的蛋白加白醋用搅拌器高速打几分钟到发，接着加入糖1/4杯再打2分钟（图B）。
2、用打蛋器将3料里的蛋黄和糖高速打2分钟（图3），然后放入玉米油打半分钟。然后放入剩余3料打匀、最后放入1料拌匀的面粉(图D)，接着用搅拌器低速打1分钟，再高速打1分钟至均匀。最后放入4料苹果丁（图E），用橡皮刀拌匀。

3、将先前打发的蛋白1/3放入蛋黄糊里（图F），用橡皮刀拌匀。然后将蛋黄糊到入打发的蛋白里（图G），用橡皮刀从上往下轻轻翻拌均匀（图H，I）。拌法参见戚风蛋糕视频。
4、然后将面糊倒入22×22厘米的玻璃烤盘里（图J）。将烤盘放入预热至340F/170C的烤箱内，烤37分钟左右拿出。
5、蛋糕倒放20分钟（图K），然后翻过来冷晾20分钟。用一小薄刀轻轻将蛋糕剥离盘边，用橡皮刀从两边铲松蛋糕，切块密闭保存。蛋糕冷透即可食用。

Apple Chiffon Cake

By Maomaomom

This is my favorite recipe for Chiffon cake, absolutely delicious! The recipe has been tested and improved over the years in my kitchen. The cake is so light and moist with nice apple flavour. Many of my colleagues and friends have asked for the recipe, and now I share it with you.

Ingredients:
1: 4 large eggs;
2: 1/2t white vinegar or 1/3t cream of tartar, 1/4C sugar (60g);
3: 2T sugar (30g), 3T corn oil (36g), 1/2t vanilla extract, 2T Sweetened condensed milk, 2.5T water (35g);
4: 1/2C pastry & cake flour (75g), 1/3t baking powder, mix well using a fork;
5: Half Royal Gala apple, cored and skinned, chopped to very fine pieces.

Prepare Time: 25 minutes
Cook time: 37minutes
Level: medium
Serves: 16 servings

Cooking directions：

Preheat oven to 340F.
1: Separate eggs into two clean and dry mixing bowls (Picture A). Add white vinegar to egg whites and beat with an electric mixer on high speed until forming soft peaks, Then add 1/4C sugar and beat until stiff (Picture B).
2: Add 2T sugar to egg yolks and beat on high speed for about 2 minutes. Add in 3T corn oil and beat for 30 seconds (Picture C). Add the rest of ingredient 3 and beat at low speed for 30 seconds.

3: Add ingredient 4 (Picture D), beat at low speed for 1 minute, then high speed for another minute. Add in chopped apple pieces (Picture E) and mix well.
4: Add 1/3 beaten egg white into the yolk and flour mixture (Picture F) and mix well. Pour all egg yolk and flour mixture back to beaten egg whites (Picture G). Mix well in a folding motion (Picture H-I).
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture J) and smooth the top, bake in a preheated oven at 340F/170C for 37 minutes.
6: Take the cake out of the oven and cool it upside down for 20 minutes (Picture K). When cooled, use a knife to loosen sides then pry it out. Cut 16 pieces before serving. Store leftover cake pieces in an airtight container at room temperature for 2 days or in a fridge for up to 5 days.

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