【玫瑰酱米粉戚风蛋糕】
by 毛毛妈
这次领导和我们家毛毛从中国回来，带回一瓶云南的玫瑰酱非常香。记得有个网亲说她的孩子不能吃面粉制品，对面粉蛋白过敏。今天有小组活动，试做了这个玫瑰酱米粉戚风蛋糕，用量是2份的量用大烤盘。蛋糕体超柔软，又有玫瑰花的香味，真不错。
1：粘米粉(Rice flour)137克（1杯，直接从面袋里舀的，没有过筛），泡打粉（Baking Powder）2/3茶匙，用叉子拌匀备用；
2：特大鸡蛋蛋白8个，白醋1茶匙或塔塔粉 2/3茶匙，糖1/2杯（120克）；
3：特大鸡蛋蛋黄8个，糖6大匙（90克），玉米油6大匙（72克），香草香精1/2茶匙，水4大匙（60克）；
4：玫瑰酱2大匙；
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。2料的蛋白加白醋用搅拌器高速打发（图1），接着分次加入2料里糖1/2杯再打几分钟分钟至硬挺（图2）。
2、用打蛋器将3料里的蛋黄和糖高速打2分钟（图3），放入玉米油打半分钟。然后放入剩余3料打匀、最后放入1料拌匀的米粉(图4)，接着用搅拌器低速打1分钟，再高速打1分钟至均匀。
3、将玫瑰酱2大匙（图5），放入蛋黄糊里，用搅拌器高速打1分钟至均匀。将先前打发的蛋白1/3放入蛋黄糊里（图6），用橡皮刀拌匀。然后将蛋黄糊倒入剩余打发蛋白里（图7），用橡皮刀从上往下轻轻翻拌均匀（图8）。拌法参见戚风蛋糕视频。
4、蛋糕糊倒入25×38厘米的玻璃烤盘里（图9）。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10），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。
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