名食譜雙月刊雜誌
  名食譜特輯
【黑櫻桃戚風蛋糕】
Dark Cherry Chiffon Cake

蛋黃麵糊
5個 蛋黃，40毫升 食油，70克 罐裝黑櫻桃
50毫升 櫻桃糖液，20克 細砂糖，110克 自發麵粉

蛋白霜
5個 蛋白，1/2小匙 塔塔粉，80克 細砂糖

裝飾
鮮奶油（打起），黑櫻桃


Egg Yolk Batter
5 egg yolks, 40ml cooking oil, 70g canned dark cherries
50ml dark cherry syrup, 20g caster sugar, 110g self-raising flour

Egg White Foam
5 egg whites, 1/2 tsp cream of tartar, 80g caster sugar

Decoration
fresh cream (whipped), dark cherries
做法
  1. 蛋黃麵糊：先將黑櫻桃與糖液攪爛，在攪拌盆中與蛋黃、食油和細砂糖拌勻，加入麵粉，攪拌均勻備用。

  2. 蛋白霜：將蛋白和塔塔粉打發呈粗泡沫狀，將細砂糖分次加入，繼續打發至濕性發泡。

  3. 把蛋白霜分次加入蛋黃麵糊中，輕輕拌均勻成麵糊。

  4. 把麵糊倒入不塗油的8吋（20公分）空心烘盤裡鋪平，盛入預熱烤箱以170℃烘約30-40分鐘至熟。

  5. 取出蛋糕，倒扣在桌子上，待完全冷卻。

  6. 擠上鮮奶油，以黑櫻桃裝飾。
Method
  1. To make egg yolk batter, blend dark cherries with syrup until fine, combine with egg yolks,
    cooking oil and sugar in a mixing bowl. Stir in flour until forms batter.

  2. To make egg white foam, beat egg whites and cream of tartar until mixture forms solf peaks.
    Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

  3. Gently fold beaten egg white foam into egg yolk batter until blended.

  4. Pour batter into ungreased 8in(20cm) tube pan. Bake in preheated oven at 170℃ for 30-40 minutes or until cooked.

  5. Remove from oven, invert cake onto table until completely cooled.

  6. Decorate with fresh cream and dark cherries.
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