迷彩綠茶戚風蛋糕 Matcha Camouflage Chiffon Cake

Last week, we had haven a baking gathering and I learnt how to make a colourful chiffon cake :) So I practise again today to bake a matcha camouflage cake which is the fashion trends 2017 as well!  The result is so good, the taste is moist and fluffy, so yummy!

Recipe:  20cm/7" tube pan
5                  egg yolk
75g              milk
45g              veg oil

18g              sugar
67.5g           cake flour
13.5g           corn flour
1/2 tsp         salt

5g                matcha powder
3g matcha + 2g bamboo charcoal powder     

5                  egg white
54g              sugar
1tsp             lemon juice (optional)

Method:  preheat the oven in 180c

Procedure:
1)  In a big bowl, separate the egg white and egg yolk, whisk the egg white/sugar until foamy, add the lemon juice, continue beat until soft peaks form, add the sugar in 3 additions gradually beat until stiff peaks form; set aside;

2)  Shift the cake flour/corn flour/salt in a big bowl, stir well the dry ingredients, then make a well in the centre add the egg yolk/milk/veg oil and gradually mix until combined, stir until smooth;

3)  Prepare the batter (2) in 3 equal quantities in separate bowls, 
i)   one nature flavour;
ii)  put the matcha powder in one bowl, stir well;
iii)  in the other bowl, stir in the matcha & bamboo charcoal powder;

4)  Gently fold the egg whites (in 3 additions) into the different flavour batters with with spatula just until blended; don't fold too much to avoid air lost;

5)  Pour the different flavour batters one by one into the ungreased tube pan and bake for 15 mins in 180c and turn down to 170c bake for another 25 mins,
until a wooden skewer inserted into the center of the cake comes out clean;

6)  Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 hour).
**Serve & enjoy!

上週我在朋友哪裏開了一個烘焙會，學會了如何製作一個多色戚風蛋糕:) 
所以今天再練習一下，這是一款2017年時尚潮流的迷彩戚風蛋糕！結果非常好，味道是柔軟和蓬鬆，配一杯綠茶極至美味！

食譜：20cm/7" 管盤
5個                     蛋黃
75克                   牛奶
45g                    蔬菜油

18克                   砂糖
67.5克                蛋糕麵粉
13.5g                 玉米粉
1/2茶匙               鹽

5克                     綠茶粉
3g  綠茶粉+ 2g竹炭粉

5個                     蛋白
54克                    砂糖
1tsp                   檸檬汁（可選）

方法：預熱烤箱180攝氏度

做法：
1）在一個大碗裡，分開蛋清和蛋黃，將蛋白/糖打直至發泡，加入檸檬汁，繼續打直至形成軟峰，將糖份3次加入，逐漸打至地形鉤，擱置待用;

2）將蛋糕麵粉/玉米粉/鹽放入大碗中，攪拌乾裁料，然後在中心加入蛋黃/牛奶/蔬菜油，逐漸混合，攪拌至均勻;

3）將（2）麵糊分開3個等份在3個碗中：
i）天然風味;
ii）將綠茶粉放入碗中，攪拌均勻;
iii）在另一個碗中放入竹炭粉，攪拌均勻;

4）用抹刀輕輕地將拌好的蛋清（分3次加入）放入不同味道的麵糊中，直到混合; 不要折疊太多，以免空氣流失;

5）將不同的風味麵糊逐一倒入管模中，用180℃下烘烤15分鐘，然後轉至170℃再烘烤25分鐘，直到用竹串插入蛋糕中心出來是乾淨的;

6）從烤箱中取出蛋糕後立即倒置，並將其放在瓶子或平面上，使其懸掛在櫃檯上。在從模中取出之前，讓蛋糕完全冷卻（約1小時）。

**開心享用！