(燙面)蔓越莓戚風蛋糕 （Cranberry Chiffon Cake)

其實係未咁快輪到燙面戚風蛋糕上場既... 因為朋友想要食譜而佢又唔識華語, 所以就嘗試用英文來寫呢個食譜俾佢. 希望佢睇得明啦... 哈哈!!

嘗試做呢個戚風係因為受到朋友影響. 睇到朋友做到咁靚自己又心癢癢學人做. 哈哈!! 做出來後發覺, 原來燙面戚風同普通戚風真係有風別架!!! =)

參考自雪花坊食譜.

原料/Ingredients： (6寸圓模/6' Round Pan)

蛋黄糊/Egg yolk mixture：

牛奶/milk -- 30g
色拉油/Salad Oil -- 30g
白糖/Fine Sugar -- 10g

低筋面粉/Self Raising Flour -- 60g
玉米淀粉/Corn Flour -- 10g
蛋黄/Egg yolk-- 3pcs

蛋白糊/Egg White：
蛋清/Egg White -- 3pcs
白糖/Fine Sugar -- 50g
Cream Of Tartar -- 1/4tsp

蔓越莓/Cranberry -- 100g

做法/Method：

1. 牛奶，色拉油，白糖(10克) ，隔水加熱到60℃，并且打拌到水油完全結合的状态

-- Combine milk, salad oil and fine sugar（10g）in a pot，keep stirring with a hand whisk while cooking over double-boiler until well combined. Remove from double-boiler.

2. 面粉和玉米淀粉混合并过筛，倒入做法(1)，輕輕攪拌。這時會比較干。

-- Sift in Self Raising Flour & Corn Flour while the milk mixture is still warm, mix well.

3. 蛋黄打散，倒入面糊中，搅拌均勻。這时可以让烤箱开始预热了，170℃。

-- Add in egg yolk, mix well. Preheat the oven to 170℃ (upper and lower fire)

4. 蛋清用打蛋器打成粗泡，加入Cream Of Tartar，将50g白糖分三次加入，打发成硬性发泡。

-- Whisk egg white and cream of tartar till frothy, add 50g sugar in 3 batches, Whip until stiff.

5. 将蛋黄糊倒入打发好的蛋白里再加入蔓越莓，用橡皮刀，以上拌的方法，搅拌均勻。不要划圈。

-- Add it into the egg yolk mixture from step (3) add in Cranberries as well. Fold in by hand (use a rubber spatula) until well incorporated.

6. 蛋糕糊倒入6寸模具，在桌面上用力震出大气泡。放入預熱烤箱，170℃，35-40分钟。取出後立即倒扣。不烫手时就可以把蛋糕从蛋糕模子里取出了。

-- Pour it into a 6-inch round pan. Do not grease the pan. Bake in preheated oven at 170℃ for 35 - 40 minutes（depends on individual oven, need to adjust the timing and temperature accordingly). Remove it from the oven. Invert the pan and let it cool upside down.