Orange Chiffon Cake 橙汁戚風蛋糕

Since a long while that I'd like to make a chiffon cake, but I had a small oven...
until last month I have bought a new toy that I can bake one!  I researched a few recipes and did a comparison, finally the recipe is adapted from "joy of baking" which I found too sweet for our Asian taste, then the sugar has been reduced to the same quantity of cake flour as below.

Recipe:  (7" ungreased tube pan)
A) dry ingredients
113g        cake flour sifted
60g          caster sugar
1 tbsp      orange zest (1-2 oranges)
1/2 tbsp   baking powder
1/4 tsp     salt

B) liquid ingredients
3 pcs       egg yolk
60 ml       veg oil
90 ml       orange juice (1-2 oranges)
1/2 tsp     vanilla extract

C)  egg white
4 pcs        egg white
50g          caster sugar
1/4 tsp     cream of tartar

Cooking method:  preheat the oven in 170c

Procedure:
a)  In a large bowl, mix all the A) dry ingredients, make a well then pour the B)
liquid ingredients, set aside;

b)  In a separate bowl, beat the egg white with an electric hand mixer in medium speed, add the cream of tartar until become soft peaks, then add the caster sugar in 3 additions, until stiffs peaks;

c)  Fold the egg white in 2 additions into the a) egg batter with a spatula, fold slowly to avoid lose the air in the batter;

d)  Pour the batter into the mould and bake for 40-45 mins (due to different heat of oven, please look often around the times up), take out the mould and turn it upside down on a bottle immediately to avoid collapse of the cake, lets cool down at least 1 hour before removing the mould.  

**Serve with French fresh cream and fresh fruits, yummy!

我想做一個戚風蛋糕已經很久，但我只有一個小烤箱......
直到上個月我買了新玩具，我可以烤一個了！我研究了幾個食譜，做了比較，最後的配方是改編自“joy of baking”，在亞洲的味道的話，發現太甜了, 我減少糖的份量跟低筋粉相同數量。

配方：（7“脫脂的管平底鍋）
A）乾配料
113克          低筋麵粉過篩
60克            糖粉
1湯匙           橙皮（1-2橙子）
1/2湯匙        泡打粉
1/4茶匙        鹽

B）液體成分
3個              蛋黃
60毫升         菜油
90毫升         橙汁（1-2橙子）
1/2茶匙        香草精

C）蛋白
4個              蛋白
50克            糖粉
1/4茶匙        塔塔粉

烹飪方法：將烤箱預熱170℃

步驟：
a）在一個大碗，混合所有A）乾配料，在中央做一個井再倒入B）液體成分，攪拌至滑，
待用;

b）在令一個碗，用電動打蛋機中用中速打蛋白，加塔塔粉，直到變軟峰；分三次將糖粉3加入，打發至硬峰;

c）用刮刀將蛋白分兩次用炒的手法拌進a）雞蛋麵糊，折疊手法慢慢拌，避免將麵糊內的空氣失去;

d）將麵糊倒入模具，烘烤40-45分鐘後（因烤箱溫度不同，請經常看看），取出模具，立即把它倒過來，以避免蛋糕下崩潰，至少讓冷卻一小時才取下模具。

**與法國鮮奶油和新鮮水果一起吃，是非常美味的！