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.
我的蛋白打得很好，沫起的很多，只是不知为什么把蛋白的白沫沫倒进蛋黄后，蛋白碗底还有好多水样的东西，那是什么？我是应该把它倒入蛋黄一起呢还是倒掉？
蛋白打的不够硬。
Thanks for sharing this. I am a cake dummy but it worked with your recipe!
I subed lemon juice for water, lemon zest for apple, used regular 9′ round pan, lined bottom with parchment paper.
I do noticed the strong egg taste as well, even with the strong lemon flavor.
Let me know if you ever find out a solution:)
Thanks again, great great recipe!
You can add some rum.
Forgot to say, the photos helped a great deal- I have never made egg whites before.
Glad to hear that.
你好毛毛妈，我先后做了4次戚风蛋糕都没有成功，每次都没有发起来，外面还有点糊。
我打蛋白打的很挺，基本都是固体的样子了，搅拌我也看了你的视频，就是按照你的方法。
但是后来我发现了两个问题，麻烦指点一下：
1.我家的烤箱很老了，按照你的配方烤过其他东西，外表面也是有点糊，所以每次我都把烤箱设置的温度比你说明里的温度低50F，就是这样还是时间还差一半基本外面就有点糊了。
2.我发现我买的cake flour是self rasing的，上面写了已经提前加了baking powder和salt。所以我每次在添加面粉的时候就不再往里面混合baking powder了
不知道我说的对嘛？希望能得到你的指点：）
by the way,因为我不擅长做饭，所以对你崇拜的是五体投地的：）
1.我家的烤箱很老了，按照你的配方烤过其他东西，外表面也是有点糊，所以每次我都把烤箱设置的温度比你说明里的温度低50F，就是这样还是时间还差一半基本外面就有点糊了。
说明你家的烤箱的确有问题，如果是下火，试试把烤盘往上面放点，可以再降低点温度。
2.我发现我买的cake flour是self rasing的，上面写了已经提前加了baking powder和salt。所以我每次在添加面粉的时候就不再往里面混合baking powder了。
可以不加。
做气氛蛋糕还有一点关键就是，蛋黄糊要和1/3打发掉蛋白拌匀后，再倒入打发蛋白中翻拌均匀，这样蛋糕才不会塌陷。