突然想到明天是老同学的生日，她是八彩之一~~~紫色代表者。💜 所以，在做甜甜圈时，也做了这个紫薯戚风蛋糕。第一次做，不知道这个食谱能成功吗？为了检查蛋糕是否成功，所以切开看看，幸好，成功啦！自己大概改一改之前做的戚风蛋糕食谱，结果还成功做了这个紫薯戚风蛋糕。超开心！😊
原本是想约她出来喝茶庆祝她的生日，顺便把这个蛋糕👇给她一个惊喜。结果，她不得空出来见面！只好等下次见面的时候，再做一个吧！😅
Ingredients:
蛋黄 egg yolk 3
植物油 vegetable oil 30g
牛奶 milk 40g （室温）(Room temperature)
低筋面粉 cake flour 45g
紫薯粉 Purple sweet potato powder 15g
蛋白 egg whites 3
糖 sugar 50g
薯粉 Corn flour 10g
Method:
1. Heat up oil in Microwave till warm (about 30 seconds) and add in sifted cake flour and purple sweet potato powder, stir well.
2. Add in milk and whisk till well combined.
3. Add in egg yolks and whisk till well combined.
4. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak. Add in corn flour and whisk till well combined.
5. Fold in 1/3 egg whites into yolk mixture and mix well.
6. Fold in the remaining egg whites into yolk mixture and mix till well combined.
7. Pour batter into 6" pans(16cm).
8. Preheated oven to 200℃ and bake chiffon for 8 mins, take it out, use a knife cut a cross on cake's surface , continue baking , decrease the oven heat to 160℃ and bake for 30 minutes.
8. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
Tip: Before beating egg white, add in few drops of lemon juice to increase stability and help the whipped eggs.
方法：
1.用微波炉加热油至温热（大约30秒），加入过筛蛋糕粉和紫薯粉，搅拌均匀。
2.加入牛奶搅拌均匀。
3.加入蛋黄，搅拌均匀。
4.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。 加入玉米粉，搅拌均匀。
5.先取出1/3蛋白霜与蛋黄糊拌均匀。
6.再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
7.将面糊倒入6“烤馍里（16cm）。
8.放进预热的烤箱200℃烘烤8分钟，取出，用刀在蛋糕表面切十字，继续烘烤，将烤箱温度降至160℃并烘烤30分钟。
9.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
提示：在打蛋清之前，加入几滴柠檬汁以增加稳定性并可以帮助打发蛋白。
Happy Baking!
原本是想约她出来喝茶庆祝她的生日，顺便把这个蛋糕👇给她一个惊喜。结果，她不得空出来见面！只好等下次见面的时候，再做一个吧！😅
Ingredients:
蛋黄 egg yolk 3
植物油 vegetable oil 30g
牛奶 milk 40g （室温）(Room temperature)
低筋面粉 cake flour 45g
紫薯粉 Purple sweet potato powder 15g
蛋白 egg whites 3
糖 sugar 50g
薯粉 Corn flour 10g
Method:
1. Heat up oil in Microwave till warm (about 30 seconds) and add in sifted cake flour and purple sweet potato powder, stir well.
2. Add in milk and whisk till well combined.
3. Add in egg yolks and whisk till well combined.
4. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak. Add in corn flour and whisk till well combined.
5. Fold in 1/3 egg whites into yolk mixture and mix well.
6. Fold in the remaining egg whites into yolk mixture and mix till well combined.
7. Pour batter into 6" pans(16cm).
8. Preheated oven to 200℃ and bake chiffon for 8 mins, take it out, use a knife cut a cross on cake's surface , continue baking , decrease the oven heat to 160℃ and bake for 30 minutes.
8. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
Tip: Before beating egg white, add in few drops of lemon juice to increase stability and help the whipped eggs.
方法：
1.用微波炉加热油至温热（大约30秒），加入过筛蛋糕粉和紫薯粉，搅拌均匀。
2.加入牛奶搅拌均匀。
3.加入蛋黄，搅拌均匀。
4.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。 加入玉米粉，搅拌均匀。
5.先取出1/3蛋白霜与蛋黄糊拌均匀。
6.再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
7.将面糊倒入6“烤馍里（16cm）。
8.放进预热的烤箱200℃烘烤8分钟，取出，用刀在蛋糕表面切十字，继续烘烤，将烤箱温度降至160℃并烘烤30分钟。
9.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
提示：在打蛋清之前，加入几滴柠檬汁以增加稳定性并可以帮助打发蛋白。
Happy Baking!
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