Chiffon Cake 原味戚风

Ingredients:

Egg Yolk Mixture:

• 4 egg yolks
• 64g corn oil
• 85g milk
• 85g cake flour
• A pinch of salt
• Few drop of vanilla extract

Meringue:

• 4 egg whites
• 70g granulated sugar
• A few drops of lemon juice or white vinegar (to stabilize the meringue)

Preparation:

1. Separate the eggs, ensuring the egg whites are free of oil and water.
2. Preheat the Cooven FoodEngine using the “Oven” mode at 130°C.

Making the Egg Yolk Mixture:

1. In a bowl, combine corn oil and milk, stirring until fully emulsified.
2. Sift in the cake flour and mix with a whisk in a “Z” motion until just combined. Avoid overmixing.
3. Add the egg yolks, salt, and vanilla extract. Continue mixing in a “Z” motion until smooth. Set aside.

Whipping the Meringue:

1. Place the egg whites into a clean, grease-free bowl. Add a few drops of lemon juice or white vinegar.
2. Beat on high speed with an electric mixer until large bubbles form, then add the granulated sugar gradually.
3. Continue beating until soft peaks form (curved tips) and then whip slightly further to reach stiff peaks (straight tips with slightly curved ends).

Method:

1. Gently fold 1/3 of the meringue into the egg yolk mixture using a whisk.
2. Pour the combined mixture back into the remaining meringue and gently fold until fully incorporated.
3. Transfer the batter into a 7-inch cake mold and smooth the surface with a spatula. Lightly tap the mold on the counter to release any large air bubbles.
4. Bake in the preheated Cooven FoodEngine at 130°C for 20 minutes, then increase to 135°C for another 15 minutes, and finally to 140°C for 10 minutes or until fully cooked.
5. Remove the cake from the oven and immediately invert the mold onto a cooling rack to prevent shrinkage.
6. Once completely cooled, run a spatula or your hand along the edge of the mold to release the cake easily.

Tips:

• The key to success is properly whipped meringue: avoid underwhipping or overwhipping. Aim for soft peaks nearing stiff peaks for the best result.
• Use gentle folding techniques to prevent deflating the meringue.
• Do not grease or line the mold to allow the batter to cling to the sides and rise properly.

材料：

蛋黄糊：

• 4粒 蛋黄
• 64克 玉米油
• 85克 牛奶
• 85克 低筋面粉
• 1小撮 盐
• 少许 香草膏

蛋白霜：

• 4粒 蛋白
• 70克 细砂糖
• 几滴 柠檬汁或白醋（帮助稳定蛋白）

事前准备：

1. 将鸡蛋分离，确保蛋白无油无水。
2. 预热Cooven FoodEngine, 使用 “Oven” 模式，以130度预热。

制作蛋黄糊：

1. 在一个碗中，加入玉米油和牛奶，充分搅拌至乳化状态。
2. 筛入低筋面粉，用蛋抽以“Z字形”拌匀，避免过度搅拌。
3. 加入蛋黄、盐和香草膏，继续用蛋抽以“Z字形”拌匀，放置一旁。

打发蛋白霜：

1. 将蛋白放入无油无水的打蛋盆中，加入几滴柠檬汁或白醋。
2. 用电动打蛋器高速打至出现粗泡，加入细砂糖。
3. 继续打发，直到出现湿性发泡（拉出小弯钩），再稍微打至接近干性发泡（直立尖峰，末端微弯即可）。

做法：

1. 取1/3蛋白霜加入蛋黄糊中，用蛋抽翻拌均匀。
2. 将混合好的面糊倒回剩下的蛋白霜中，继续翻拌均匀。
3. 将面糊倒入7寸模具中，用刮刀抹平表面。轻震模具几下，震出大气泡。
4. 放入预热好的Cooven FoodEngine中，以130度烤约20分钟；再以135度继续烘烤15分钟，最后调高温度至140度烘烤10分钟至熟透。
5. 烤好后取出，立即倒扣模具在冷却架上，防止蛋糕回缩。
6. 待蛋糕完全冷却后，用脱模刀或手轻轻沿模具边缘划开，即可轻松脱模。

贴士：

• 蛋白打发是成功的关键：不要过度打发或打发不足，湿性偏干性发泡最佳。
• 翻拌手法要轻柔，避免蛋白消泡。
• 模具无需抹油或铺纸，以便蛋糕更好地攀附模具壁膨胀。