輕、軟、棉... 我的「低糖檸檬雪芳蛋糕」Light, moist and tender... My Sugar-Reduced Lemon Chiffon Cake

This is one of my favorite cakes! I'm always a great fan of any dessert with lemon, love the lilting flavor. This cake is so delicious, you only need to dust with powdered sugar and serve at room temperature.

Equipment: ONE 8" 2-piece tube pan

Ingredients:

(A) Dry ingredients

• Cake flour, sifted, 140g
• Raw caster sugar, 115g
• Baking soda, 1/4 + 1/8 teaspoon
• Salt, 1/4 + 1/8 teaspoon 

(B)  Moist ingredients

• Neutral-tasting oil, 67g (I use rice bran oil or grape seed oil)
• Egg yolks, 5
• Water, 97g
• Lemon juice, 20g
• Zest of 1 lemon, 5-6g
• Organic lemon extract, 1/2 teaspoon (Optional)
• Vanilla extract, 1 teaspoon 

(C) Egg white

• Egg whites, 6
• Cream of tartar, 3/4 teaspoon
• Raw caster sugar, 25g

Preheat your oven to 160C. If you are using the Toshiba GD-ER400 microwave oven, preheat after Step 3 to 160C and bake at 150C.

Method:

1. In a large mixing bowl, combine (A) with a whisk until well mixed.
2. Make a well in the flour mixture, add (B) into the well and beat until smooth.
3. In a clean bowl, beat the egg whites until frothy. Add the cream of tartar, beat until soft peak form. Add the sugar in (C) and beat until stiff peak form.
4. Gently fold the egg white to the batter in 3 batches until just blended.
5. Pour the batter into the tube pan. Run a spatula through the batter to remove any air pockets and bake for 55 minutes.
6. Remove the cake from the oven. Invert the pan and allow it to suspend way above the counter and allow the cake to cool completely in the pan.
7. Unmold the cake. Sprinkle with powdered sugar and serve.

輕、軟、棉... 我的「低糖檸檬雪芳蛋糕」

這是其中一款我最喜歡的蛋糕！我向來鍾愛含檸檬的甜品，特別喜歡其清新的香氣。這蛋糕非常美味，只是簡單灑上糖霜，於室溫食用最佳。

餅模：8 吋日式戚風模一個


材料：

(A)

• 低筋麵粉, 過篩, 140克
• 原細砂糖, 115克
• 發粉, 1/4 + 1/8 茶匙
• 鹽, 1/4 + 1/8 茶匙 

(B)

• 食油, 67克 (我選用米糠油或葡萄籽油)
• 蛋黃, 5個
• 水, 97克
• 檸檬汁, 20克
• 檸檬皮茸, 5-6克
• 天然有機檸檬精油, 1/2 茶匙 (隨意)
• 天然雲呢拿精油, 1 茶匙 

(C)

• 蛋白, 6個
• 他他粉, 3/4 茶匙
• 原細砂糖, 25克

把焗爐預熱至160度。如果你是用東芝 GD-ER400水波爐，可於步驟3後把爐預熱至160度，入爐後以150度焗。

方法：

1. 把材料(A)入大碗中，以打蛋器攪拌至勻均。
2. 在麵粉混合物正中撥出一個井，加入 (B) 以打蛋器拌至幼滑無顆粒。
3. 把蛋白加入一個絕對無油的大碗中，以打蛋器打至出現很多大氣泡。加入他他粉繼續打拂。待蛋白打至軟身，加入原砂糖，繼續拂打至有光澤的細膩蛋白，取起打蛋器時呈筆尖狀。
4. 把蛋白分三次拌入麵糊，手法要輕要快，直至均勻。注意：過度攪拌會消減蛋白霜的氣泡。
5. 把麵糊倒入焗盤，用膠刮在麵糊中劃一圈，消除大氣泡，放入焗爐焗55分鐘。
6. 把蛋糕取出，倒扣至完全放涼。必須離開枱面一段距離，讓蒸氣消散。
7. 把蛋糕脫模，撒上糖霜裝飾。