浪漫北海道蛋糕 Hokaido Chiffon Cake

红白绝配

还蛮喜欢与这款纸杯的配搭

小小杯也不错

买不到草莓，就来个香橙配巧克力

柔软，细腻的蛋糕体

加上植物性奶油，淡淡的甜，不会腻噢

回应朋友的询问，发上早期的作品

这可是我们一家大小，还有朋友及同事们的爱爱

食谱:

(A) 6 Egg Whites

40g Sugar

1g White Vineger

(B) 4 Egg Yolk

10g Sugar

30g Corn Oil

30g Fresh Milk

(C) 2g Baking Powder

80g Cake Flour

(or 70g plain flour + 10g Corn Flour)

Fillings:

100g Whipping Cream

Fruit or other as per preference

Method:

Whisk (A) egg white, slowly add in sugar and vineger slowly, and whisk until soft peak. Set aside

Mix (B) egg yolk with sugar, corn oil and fresh milk.

Slowly add in (C) to egg yolk mixture con-currently add in the egg white mixture. Stir in till well combine will do.

Scoop into the baking cup till 80% full.

Bake at preheat oven, 170C for 18-20mins or till well golden brown.

Let it cool. Whip the whipping cream and docor accordingly.