班兰戚风蛋糕 Pandan Chiffon Cake

中秋节过了. 这个星期，也该换一换口味，做一些其他的，就从比较简单的戚风蛋糕吧！食谱参考了Alex Goh 的 Creative making of Cakes 及 Cook.Bake.Loved 的分享。

Ingredients:

(A)	Egg yolks	蛋黃	4 nos
	Castor Sugar	細白砂糖	45 gm
(B)	Vegetable oil	沙拉油	70ml (62 gm)
	Pandan leave juice	香叶水	45 ml
	Coconut milk/Milk	椰浆/牛奶	70 ml
	Salt	鹽	1/8 tsp
(C)	all purpose flour	麵粉	150 gm
	Baking powder	發粉	1 tsp
(D)	Egg whites	蛋白	4 nos
	Sugar	細白砂糖	90 gm
	Cream of tartar	塔塔粉	1/8 tsp

Method:

1. Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. Whisk egg white till frothy, Add in sugar and cream of tartar in (D). Continue to beat till stiff peak.
4. Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. Pour batter into 22cm tube pan.
6. Bake in preheated oven at 175C for about 40 mins (when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.

做法：

1. 将A的蛋黃及細白砂糖搅拌至細白砂糖溶解，加入B搅拌均匀。
2. 筛入C搅匀至均匀的面糊。
3. 将蛋白打起泡，再把糖及塔塔粉慢慢加入，打到硬性發泡。
4. 把蛋黃和1/3份的蛋白糊拌勻，用直形打蛋器拌到半勻。再把其余的蛋白糊加入，用橡皮刀以從下往上翻的方式拌勻。
5. 刮入22cm活動圓模裡，輕敲一下使表面平整。
6. 放烤箱下層，烤175C約40-45分鐘即可。烤好取出倒扣，一定要放到完全涼透才能脫模，否則會變形。

Note:

1. Use A size egg. 
2. Cream of tartar can be replaced by 1/2 tsp of lemon juice or vinegar.
3. The cake should be baked on the lower shelf.
4. The egg whites should be whipped till dry stiff.