彩虹海绵蛋糕 Rainbow Chiffon Cake

【材料】
A:蛋黄7个、白糖100克、盐½茶匙、食油75毫升、全脂牛奶 150毫升、普通面粉175克（筛过）、发粉½茶匙
B:蛋白7个、嗒嗒粉½茶匙、白糖100克
【装饰】
粉红色素少许、甜发起鲜奶油150毫升、鲜草莓适量
【做法】
1.把蛋黄、白糖及盐混合搅拌至糖溶解。
2.加入食油和牛奶，再加入面粉及发粉，慢慢搅匀后置放一旁。
3.用FABER电动搅拌器把蛋白和嗒嗒粉搅拌至发泡，然后慢慢加入白糖，搅拌至发起。（图3）
4.把蛋黄混合料加入蛋白混合料里，拌匀，把面糊平均分两份，其中一份加入粉红色色素。（图2-4）
5.以间隔方式把白色和粉红色面糊倒入27公分的海绵蛋糕盘里。（图5）
6.放入预热至170℃的FABER烤炉里烤45分钟或至以竹签插入不沾物为止。待凉后才从蛋糕盘取出蛋糕。（图6）
7.用FABER手持剁碎器把鲜奶油打至发起，涂抹在蛋糕上，并以草莓装饰。

【Ingredients】
A:7 egg yolks, 100g sugar, ½ tsp salt, 75 ml cooking oil,150 ml full cream milk, 175g flour(sifted), ½ tsp baking powder
B:7 egg whites, ½ tsp cream of tartar, 100g sugar
【Garnishing】
Pink food colouring, 150 ml sweetened non-dairy whipping cream, fresh strawberries for deco
【To prepare filling】
1. In a bowl, whisk yolks, sugar and salt until sugar melts.
2. Stir in oil and milk. Fold in sifted flour, baking powder and put it aside.
3. Using FABER Stand Mixer fitted with the wire whisk, beat the egg whites and cream of tartar until bubbly, add sugar a little at a time and continue to whip until
soft peak and stiff.(pic 1)
4. Gently mix egg yolk mixture into the egg white mixture making sure the whites are not deflated. Divide batter
equally into two portions, add pink food colouring into one portion.(pic 2-4)
5. Spoon white batter and pink batter alternately into a 27cm chiffon pan.(pic 5)
6. Bake chiffon in preheat FABER Oven@170℃ for 45mins or until skewer inserted comes out clean. Remove cake from pan once cool.(pic 8)
7. Using FABER Hand Held Blender whisk whipping cream until thick, spread over the cooled cake and
decorate with fresh strawberries.