棒果酱巧克力戚风蛋糕 Nutella Chocolate Chiffon Cake

“生命太短，没留时间给我们每日戴着遗憾醒来，

所以去爱那些对你好的人，忘掉那些不知珍惜你的人。”

人生无常，世事难料。

心情好低落。。

~ RIP MH 17 ~

食谱取自Ann

材料：

(A)

65g Hot Water 热水

30g Valrohna Cocoa powder 可可粉

1 heapful tbsp Nutella 棒果酱

1 tsp Vanilla extract 香草精

(B)

4 Egg yolks (used large eggs, 70g egg each) 4粒蛋黄

30g  Caster sugar 细砂糖

1/2 tsp Salt 盐

(C)

 50g Canola oil 菜油 （我用葡萄籽油）

 50g Fresh milk 鲜奶

(D)

90g Plain flour (sifted) 面粉（过筛）

10g Corn flour 玉米粉

(E)

4 Egg whites 4粒蛋白

60g Caster sugar 细砂糖

1/2 tsp Cream of tartar 塔塔粉 （我用同等量的柠檬汁）

做法：
1) Mix ingredients (A), cocoa powder mix with hot water then add in 1 heapful tablespoon Nutella and Vanilla extract, mix all till smooth, set aside.

混合材料A，先把可可粉融化于热水中，加入棒果酱和香草精，搅拌均匀，备用。


2) Mix (B) ingredients in a large bowl till combine, then slowly add in (C). Then add in cocoa mixture (A) and mix well with a hand whisk. 

材料B装进大碗里混合搅拌均匀，慢慢加入材料C, 拌均。再加入可可混合物，拌匀。


3) Sift in (D) flour and corn flour and mix well till combine.

加入过筛的面粉和玉米粉。


4) Whip the egg whites with medium speed till foamy, add in lemon juice, add the sugar gradually in 3 batches until stiff peak.

砂糖分三次加入蛋白打发至硬性发泡。


5) Gently fold 1/3 of the beaten egg white into egg yolk mixture, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.   

将打发好的蛋白先舀三分之一，与巧克力面糊混合均匀，再全部倒回打蛋盆中以切拌法混合均匀。

6) Pour batter evenly into chiffon cake pan. Gently "drop" the chiffon pan on the table top a few times to break air bubbles. 

混合好的蛋糕面糊倒进模具，模具在桌上震几下，震出大气泡。

7) Bake in pre-heated oven on lower rack, 170 degrees for 35-40 minutes. 

放进已预热的烤箱170度烤35-40分钟。（温度视个人烤箱而定）


8) Remove from oven, invert cake, unmold only when the cake is completely cooled down.

烤好的蛋糕，即时倒扣，完全冷却后才脱模。  

I'm linking this post to  Bake Along and this week's theme is Chiffon Cakes
jointly hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings