荔枝杏仁戚风蛋糕Lychee Almond Chiffon Cake

26*1*2015 星期一

荔枝，我们都爱

第一眼看到这食谱就告诉自己一定要试一试！

 

Errr。。我还在学挤花。。
(乱七八糟，真心虚，哈）

但是啊。。。
烤好后的蛋糕其实完全品尝不到荔枝味，

还好，松软的蛋糕里头搭上那杏仁碎~还蛮好吃^^

唉。。我已经屡次把奶油过度打发。。

荔枝杏仁戚风蛋糕食谱 （7吋（18公分）
食谱来自蔡高晉师傅~《戚风蛋糕出炉了》

蛋黄糊 
蛋黄.................................3个
细砂糖.............................20g
食油.................................20ml （我用了黄豆油）
罐装荔枝.........................50g
荔枝糖液.........................30ml
自发面粉.........................70g
杏仁粉.............................30g
杏仁（切碎）.....................20g 

蛋白糖霜
蛋白.................................3个
塔塔粉.............................1/4 小匙 （我没放）
细砂糖.............................60g （我只用40g）

装饰
荔枝，杏仁......................（我用了鲜奶油做装饰）


做法：
1. 蛋黄面糊： 将荔枝与荔枝糖液打烂，与蛋黄、细砂糖和食油拌匀，加入面粉、杏仁粉及杏仁碎，搅拌均匀备用。
2. 蛋白糖霜： 蛋白和塔塔粉打发呈粗泡沫状，将细砂糖分次加入，继续打发至湿性发泡。
3. 把蛋白糖霜分次加入蛋黄糊中，轻轻拌匀成面糊。
4. 把面糊倒入不涂油的7吋（18公分）空心烘盘里铺平，盛入预热烤箱以170°C烘约30~40分钟至熟。（我使用小烤箱（19L)，开始以130°C烘烤10分钟后再调低至120°C继续烘烤25~30分钟至熟透）
5. 取出蛋糕，倒扣在架子上，待完全冷却。
6. 以荔枝和杏仁做装饰。（我以打发鲜奶油装饰）


Lychee Almond Chiffon Cake 
Recipes by Kevin Chai 《Chiffon Cake Is Done》
7-in(18cm)

Egg Yolk Batter
egg yolks.............................3
caster sugar.........................20g
cooking oil..........................20ml (i used soya bean oil)
canned lychee.....................50g
lychee syrup........................30ml
self-raising flour..................70g
ground almond....................30g
chopped almonds................20g

Egg White Foam
egg white............................3
cream of tartar.....................1/4tsp (i skipped)
caster sugar..........................60g (i used 40g)

Decorate
lychees and almonds (i decorated with whipping cream)

Method:
1. To make egg yolk batter: blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl.  Fold in flour, ground almond and chopped almond until forms batter.
2. 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  7-in(18cm) tube pan.  Bake in preheated oven at 170°C for 30~40 minutes or until cooked. (since my oven is small type(19L),so i started bake with 130°C for 10minutes and reduce to 120°C for 25~30minutes or until baked)
5. Remove from oven,invert cake onto table until completely cooled.
6. Decorate with lychees and almond. (i decorated with whipping cream)