As expected, this cake is light and cottony soft. Yummy!😘
Sourdough Matcha Chiffon Cake 天然酵母抹茶戚风蛋糕
Ingredients:(7“ tube pan)
140g Sourdough starter discard
15g Sugar
40g Oil (any neutral oil)
3 Egg yolks
15g Matcha Powder
3 Egg Whites
Few drops of lemon juice
65g Sugar
Instructions:
- Preheat the oven to 180ºC
- In a large bowl, whisk together the sourdough starter, sugar, oil, egg yolks and matcha powder till well combine.
- In a medium bowl, whisk lemon juices and egg whites till foamy. Gradually add in sugar in three batches and beat until soft peak foamed.
- Mix 1/3 of meringue into egg mixture and mix well. Then fold in the balance meringue with a spatula and mix till well combine.
- Transfer the batter to the prepared chiffon pan and spread it out until smooth. Tap pan a few time on the counter top to release air trapped inside the batter.
- Turn the oven down to 160°C and bake for 45-50 minutes, or untill a toothpick inserted in the centre comes out clean(please adjust the oven temperature and timing according to your oven).
- Once baked, turn the tube pan upside down to cool completely before remove from the pan.
- Unmold the cake and enjoy!
做法:
- 将烤箱预热至180°C
- 在一个大碗中,将酸种,糖,油,蛋黄和抹茶粉搅拌均匀,直至充分混合。
- 在另一个碗中,滴入柠檬汁,然后用电动搅拌器搅拌蛋清直至起泡。分三批逐渐加入糖,然后打至软峰发泡。
- 将1/3的蛋白霜混合到鸡蛋糊中,并充分混合。然后用刮刀将其余的蛋白霜加入并搅拌混合均匀。
- 将面糊转移到准备好的戚风锅中,然后在工作台上轻敲几次,以释放残留在面糊内的空气。
- 将烤箱调低至160°C,烘烤45-50分钟,或直到插入中间的牙签干净为止(请根据您的烤箱调整烤箱温度和时间)。
- 烘烤后,将锅盘倒过来完全冷却,然后再从锅盘中取出蛋糕。
Happy Baking!
Comments
Post a Comment