摩卡海绵蛋糕 Mocha chiffon cake

材料A：

蛋白7个、细糖100克、达搭粉1/2茶匙

材料B：

蛋黄7个、盐1/2茶匙、细糖100克、栗米/太阳花油75毫升、全脂牛奶150毫升、普通面粉175克(筛过) 、发粉1/2茶匙

巧克力粉1汤匙+巧克力糕1茶匙

22寸海绵蛋糕模具

做法：

• 预热烤炉至170℃，把烤盘准备好。
• 用电动搅拌器，把蛋白搅拌至发泡后慢慢加入白糖，最后才加达搭粉，进行搅拌至发起。
• 在搅拌蛋白的同时，另外把材料B混合，然后加入油加、蛋黄、盐及糖，搅拌均匀后加入面粉和发粉，继续搅拌至均匀。
• 拿1/3 的蛋白混合料和蛋黄材料混合，然后把材料分成2等份，并在其中一份加入可可粉和膏。
• 把白面糊和巧克力面糊顺序倒入海绵蛋糕烤盘里。
• 放入预热烤炉烤40-.45分钟或至竹签不沾物为止。
• 取蛋糕时待凉后才翻转烤盘，以刀刮边取出。

Ingredients

Ingredients A:

7 large egg whites

100 g castor sugar

1/2 tsp cream of tartar

Ingredients B:

7 large egg yolks

1/2 tsp salt

100 g castor sugar

75 ml corn/canola/sunflower oil

150 ml full cream milk

175g plain flour, sifted

1/2 tsp baking powder

1 Tbsp cocoa powder + 1 tsp chocolate paste

22 cm chiffon cake tin

Method

1. Pre-heat oven to 170*C and get the chiffon cake tin ready.
2. Using an electric beater fitted with a balloon whisk, beat the egg whites until foamy, add sugar a little at a time, lastly the cream of tartar and continue to whip until egg whites are stiff.
3. While the egg whites are beating, mix ingredients B. In a large bowl, whisk egg yolks, salt and sugar first, then add oil and milk. Fold in sifted flour, baking powder and set aside.
4. Take 1/3 of egg white mixture and add into egg yolk mixture, folding in gently before pouring the rest of egg yolk mixture into egg white. Divide batter equally into two portions and add cocoa powder and paste into one portion.
5. Spoon white batter and chocolate batter alternately into a the chiffon pan.
6. Bake in pre-heated oven for 40 – 45minutes or until skewer inserted comes out clean.
7. Remove cake from oven, lift, turn the pan over, let stand until cold. Once cool, remove cake from pan with the help of a knife.