溫暖冬日的西雅圖雪紡蛋糕 - 補習

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Chiffon cakes tend to feature delicate aromas such as lemon. This cake takes a different route to flavor with rich-tasting cocoa powder, cinnamon, and brewed espresso. Walnut oil gives the cake a delightfully nutty quality, but you could also use extra-light olive oil.雪紡蛋糕一般都會帶有檸檬的芬芳，不過這一款西雅圖雪紡蛋糕走了一個不同的路數：加入厚重的可可粉、肉桂和現泡意式濃縮咖啡，而核桃油的使用也給它帶入一種令人愉悅的堅果口味。不過你也可以用超低脂的橄欖油替代。 Ingredients所需材料 * 2 1/4 cups cake flour二又四分之一杯蛋糕粉，一杯約為180毫升* 1 1/2 cups sugar一杯半糖* 1 tablespoon baking powder一茶匙烘焙粉* 3/4 teaspoon ground cinnamon3/4茶匙肉桂粉* 1/2 teaspoon salt半茶匙鹽* 1/2 cup walnut oil or extra-light olive oil半杯核桃油或低脂橄欖油* 2 large eggs, separated, plus 4 large egg whites兩個大雞蛋，蛋清蛋黃分離，再加四個雞蛋的蛋清* 3/4 cup brewed espresso or other dark-roast coffee, at room temperature3/4 杯現泡意式濃縮咖啡，或其他重烘焙咖啡，室溫* 2 tablespoons unsweetened cocoa powder兩茶匙不加糖可可粉* 1 teaspoon vanilla extract一茶匙香草精* 1/2 teaspoon cream of tartar半茶匙奶油或塔塔粉 How to make it制作步驟 1. Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.325華氏度預熱烤箱。將面粉、糖、烘焙粉、肉桂和鹽混合，倒入一個中等大小的碗里。 2. Whisk the walnut oil with the egg yolks, espresso or coffee, cocoa powder, and vanilla together in a large bowl until smooth. Fold the flour mixture into the egg mixture until well-combined.充分攪拌核桃油、蛋黃、咖啡、可可粉和香草精，然后將第一步中的混合物倒入，充分攪勻。 3. Beat the 6 egg whites until frothy in a small bowl. Beat in the cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into the batter.將6個蛋清打至起泡，加入塔塔粉，繼續打成最細小的泡沫狀，翻碗不倒。再慢慢加入之前的混合物。 4. Spoon the batter into an ungreased 10-inch tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.將混合物倒入不加油的淺烤盤，烤45分鐘左右。直到你用牙簽插入正中、抽出時干凈無粘著，就可以享用啦！ TAG: 補習 | 上門補習 | 英文補習