椰糖戚风蛋糕 Gula Melaka Chiffon Cake

One of the must teach baking lesson to a beginner is chiffon cake baking. Through this, one will get to learn about the techniques of egg beating and proper flour folding to minimize failure. This is the second cake successfully made by our maid. 

戚风蛋糕的制作对于初学者而言是必经过的学习过程之一。那是因为从那制做的过程中可以学到正确的打蛋及拌入面粉方法，以便提高成功效率。今天这项蛋糕是家中女佣学会制做的第二道蛋糕。

Judging from the fluffy and fine texture of the outcome, she has certainly pass the test. Well done!

从蛋糕松发及细密的体质来看，她算是合格了！

椰糖戚风蛋糕
Gula Melaka Chiffon Cake

Ingredients 材料
A
60g Milk 牛奶
6 Egg Yolks 蛋黄
75g Salad Oil 色拉油
60g Gula Melaka Syrup 椰糖汁

B
143g Cake Flour 蛋糕粉

C
6 Egg Whites 蛋清
75g Icing Sugar 绵白糖


Directions 制作过程

Combine egg yolks and milk (A) into mixing bowl and whisk to combine.

先将材料(A)的牛奶和蛋黄放入容器中混合拌匀。

Add salad oil (A) and stir to incorporate.

接着加入色拉油(A)，混合拌匀。

Add gula melaka syrup (A) and mix till combined.

再加入椰糖汁拌匀。

Sift cake flour (B) into the egg mixture (A) and whisk to combine. Set aside.

然后把B蛋糕粉沥入，充分搅拌成面糊，搁置备用。

In a clean and dry mixing bowl, add egg whites (C) and beat with electric hand mixer with medium low speed till frothy. Add 1/2 of the icing sugar (C) and continue beating till combine.

将材料C的蛋清倒入一个干净无油质的容器中，用电动打蛋器以慢速大散，加入1/2的绵白糖C继续搅拌至糖化。

Add the remaining 1/2 portion of icing sugar into the egg whites mixture, gradually increase the mixer speed to medium and beat till soft peaks stage.

再把剩余的1/2份绵白糖倒入，改用快速打至中性发泡，制成蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter and fold to combine.

先取出1/3的蛋白霜加入面糊中拌匀。

Transfer the cake batter into the remaining beaten egg whites mixture and fold till incorporated.

将拌匀的面糊倒回剩余的蛋白霜中，充分拌匀。

Pour cake batter into an 9 inch round tube pan till 80% full.

之后把面糊倒入一个九寸圆形戚风蛋糕模具约八分满。

Bake the cake in the middle lower rack of a preheated oven at 170C degrees for 35 mins until the surface turns golden brown.

把模具送入已预热至170C的烤箱，烘烤约35分钟，至表面呈金黄色即可。

Remove cake from mould and invert the cake onto the wire rack to cool.

出炉脱模，把蛋糕倒扣冷却待凉即可。

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