椰糖戚風蛋糕

【椰糖戚風蛋糕】 Gula Melaka Chiffon Cake 蛋黃麵糊 150克 椰糖 100毫升 椰漿 6個 蛋黃 4大匙 食油 1/4小匙 鹽 140克 普通麵粉 蛋白霜 6個 蛋白，1/2小匙 塔塔粉，50克 細砂糖 Egg Yolk Batter 150g gula melaka 100ml coconut milk 6 egg yolks 4 tbsp cooking oil 1/4 tsp salt 140g plain flour Egg White Foam 6 egg whites 1/4 tsp cream of tartar 50g caster sugar

做法 蛋黃麵糊：椰糖和椰漿以小火煮至溶化，離火，倒入攪拌盆中待稍冷卻。 加入蛋黃、食油和鹽拌均勻，拌入麵粉，攪拌均勻備用。 蛋白霜：將蛋白和塔塔粉打發呈粗泡沫狀，將細砂糖分次加入，繼續打發至濕性發泡。 把蛋白霜分次加入蛋黃麵糊中，輕輕拌均勻成麵糊。 把麵糊倒入不塗油的9吋（22公分）空心烘盤裡鋪平，盛入預熱烤箱以170℃烘約30-40分鐘至熟。 取出蛋糕，倒扣在桌子上，待完全冷卻。 Method To make egg yolk batter, melt the gula melaka and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool. Combine with egg yolks, cooking oil and salt. Fold in flour until forms batter. To make egg white foam, beat egg whites and cream of tartar until mixture forms solf peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. Gently fold beaten egg white foam into egg yolk batter until blended. Pour batter into ungreased 9in(22cm) tube pan. Bake in preheated oven at 170℃ for 30-40 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled.