上星期接到Fion的邀请一起玩班兰戚风蛋糕，心想时间允许的话这次一定要一起凑热闹。其实有一段时间没烘戚风蛋糕了，真的很怕失败。之前试做了两次烫面法的班兰戚风蛋糕都烤得矮矮的，应该是蛋白打得不好吧，不过还好口感还蛮不错。原本也有点想要放弃了，过后翻食谱书时看到另一个班兰戚风蛋糕的食谱，心想倒不如再试多一次吧！所以我又再开炉烤蛋糕了，这次很怕失败，一直往烤箱看，还好烤出来的蛋糕还算不错，也来得及参加这次的派对。比起之前的那个烫面戚风蛋糕，这个食谱的戚风蛋糕颜色比较淡，没之前的那个那么翠绿，不过淡淡的绿色也是蛮美的。其实想用自制班兰香精，不过时间紧逼，来不及准备了。之前的烫面戚风蛋糕用了15片班兰叶连同椰浆一起搅拌取汁，做出来的蛋糕颜色非常讨好，非常翠绿，下次可以继续用这方法来准备班兰戚风蛋糕。
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班兰戚风蛋糕
(食谱参考戚风蛋糕出炉了，第45页，做少许更改)
材料：
蛋黄面糊：
蛋黄 6个
班兰香精 1/2茶匙
班兰汁 50毫升
椰浆 100毫升
盐 1/4茶匙
食油 4汤匙
细砂糖 20克
低筋面粉 140克
蛋白霜：
蛋白 6个
塔塔粉 1/2茶匙
细砂糖 80克
1. 蛋黄面糊：在搅拌盆中拌匀蛋黄、班兰精华、班兰汁、椰浆、盐、食油和细砂糖，拌入面粉，搅拌均匀备用。
2. 蛋白霜：将蛋白和塔塔粉打发呈粗泡沫状，将细砂糖分次加入，继续打发至硬性发泡。
3. 把蛋白霜分数次粉次加入蛋黄糊中，轻轻拌均匀成面糊。
4. 把面糊倒入不涂油的9寸(22公分)空心烘盘里铺平，盛入预热烤箱以170ºC烘约30-40分钟至熟。
5. 取出蛋糕，倒扣在桌子上，待完全冷却。
Pandan Chiffon Cake
(Recipe adapted from Chiffon Cake Is Done, pg. 45, with some minor adjustments)
Ingredients:
Egg yolk batter:
6 egg yolks
1/2 tsp pandan paste
50 ml pandan juice
100 ml coconut milk
1/4 tsp salt
4 tbsp cooking oil
20 g caster sugar
140 g cake flour
Egg white foam:
6 egg whites
1/2 tsp cream of tartar
80 g caster sugar
Method:
1. To make egg yolk batter, combine egg yolks, pandan paste, pandan juice, coconut milk, salt, cooking oil and caster sugar in a mixing bowl. Fold in flour until forms batter.
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter until blended.
4. Pour batter into ungreased 9-in (22cm) tube pan. Bake in preheated oven at 170ºC for 30-40 minutes or until cooked.
5. Remove from oven, invert cake onto table until completely cooled.
I'm submitting this post to the Best Recipes for Everyone June 2015 Event (Theme: Secret of Chiffon & Roll Cakes) organized and hosted by Fion of XuanHom's Mom.
