Pandan Chiffon Cake 香蘭戚風蛋糕

9 inch, about 3.6 eggs
9 吋, 用大約 3.6 個雞蛋

A. Egg Yolk 蛋黃 72 g
     Castor Sugar 細砂糖 75 g
B. Salad Oil 莎拉油 3 tbsp
     Pandan juice 香蘭汁 1 tbsp
     Milk 牛奶 4 tbsp
C. Cake Flour 低筋麵粉 120 g
     Baking Powder 泡打粉 1.5 tsp
     Salt 鹽 0.5 tsp
D. Egg White 蛋白 108 g
     Cream of Tartar 塔塔粉 1/3 tsp
     Castor Sugar 細砂糖 72 g

1. Heat oven to 180degC
     預熱烤箱至 180degC

2. Mix (A), add (B), mix well
     混合 (A), 加入 (B), 拌勻


3. Sieve (C) into egg yolk mixture, mix well.
     將 (C) 過篩, 加入 (2) 的蛋黃糊, 拌勻


4. Whisk egg white at speed "3" till frothy
     用3號速將蛋白打至發泡


5. Add cream of tartar, increase speed to "4"
     加入塔塔粉, 加速至4號

     Note: The egg white must be free of water, oil and egg yolk. Otherwise, it can't be whisked to stiff peak.
     注意: 蛋白內不可以有水, 油和蛋黃. 否則, 將打不到硬性發泡.

6. Add sugar a spoonful at a time, beat at full speed till stiff peak
     一匙匙加入糖, 加至最高速, 打至硬性發泡 (蛋白倒扣都不會掉下來的程度)


7. Mix egg yolk and 1/3 egg white mixture.
     取1/3打發蛋白與蛋黃糊混合


8. Fold in the rest of egg white.
     加入剩餘的打發蛋白, 用刮刀拌勻


9. Pour mixture into 9 inch cake mould, bang on hard surface so that the surface even out.
     將蛋糊倒入9吋蛋糕模, 稍微敲打一下讓麵糊表面平整

     Note: Do not use non-stick mould and do not brush oil in the mould.
     注意: 不要用不粘蛋糕模, 模內不要有油.

10. Bake for 35-45 min
     入烤箱烤約 35-45分鐘

11. Remove from oven and invert, allow to cool down completely before removing from mould
     烤好之後, 立即倒扣模子, 直到冷卻方可切開享用