鮮橙戚風蛋糕(附食譜)

我最愛用鮮果汁做蛋糕或甜品,因為它的營養好及味道又天然,所以感覺也健康些。

材料(18cm模):
蛋黃 3隻
砂糖 20g
低筋粉 80g
油 35g
鮮橙汁 60g
橙皮茸 1個
蛋白 4隻
糖 40g

做法:
將蛋黃加入20g 糖, 打至糖全溶。
加入橙汁、橙皮茸及菜油35g再打至全混合。
麵粉過篩, 拌入蛋黃漿內,快手拌勻至不見粉粒。
蛋白加 40g 糖 打至企身。
將蛋白分3次拌入蛋黃粉漿內,快手拌勻。
倒入戚風模內。
把戚風模放在檯上”登”幾下,使大氣泡排出。
用180℃ 焗35-40分鐘。
焗熟後,把它倒扣至全放涼,即可小心取出蛋糕。

12 thoughts on “鮮橙戚風蛋糕(附食譜)

  1. 「將蛋黃加入20g 糖, 打起。加入橙汁、橙皮茸及菜油35g再打起。」
    請問點先為之「打起」?
    謝謝~~^^

  2. 我無意中搵中你BLOG!一睇,就成為你的FANS!你好勵害!!中西美食都難唔到你!
    都試過跟你呢個食譜整,D蛋糕真係好鬆軟!好香橙味。
    不過,唔知點解無你個蛋糕起得咁高?

  3. 多謝你的讚賞!
    因為在混合蛋白過程時,蛋白會十分容易消泡。 只要在混合時要輕力及快手拌勻,蛋白氣泡使蛋糕焗時升高。

  4. 你d蛋糕好靚好吸引呀,我想請問:

    1).橙皮茸一個即係點?要點整呢?

    2).冇菜油用其他油可以嗎?

  5. 我有少少問題想問下~
    在檯上”登”幾下,今D氣泡會5會走晒ga?
    d氣泡走左,個蛋糕米5鬆軟lor,系米今ga?
    如果5”登”效果一5一樣ga?
    謝謝~ ^^

  6. I don’t why after I finished the chiffon cake it was very nice but after it was collapsed. Can you tell me what is the problem. Thanks

  7. i have made a earl grey chiffon cake but the cake is not very fluffy. and it didnt rise a lot. what could be the reason? i used 7 inch cake recipe but scale to 8.5 inch cause i only got a 8.5 inch mould. and the cake white doesnt look very airy when i finished beating. do you think these caused the problem? thanks thanks!

  8. 蛋白打得唔夠挺,即是內裏氣泡唔夠多。 焗製後蛋糕也不夠鬆軟。

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