香草相思蛋糕
Jaclyn San
A. 全蛋 1粒
蛋黄 5粒
牛奶 70g
粟米油 45g
低筋面粉 65g
香草粉 1/2 茶匙 （也可用香草精）
B. 蛋白 5粒
幼糖 80g
塔塔粉 1/4 茶匙或少许
做法：
1. 蛋黄及全蛋，牛奶,粟米油和香草粉打至起小泡, 再加入低粉打至滑待用（不要吹到风，我用布盖着）。
2. 材料B打至发泡起勾。
3.混合 A+B 轻轻搅拌均匀。
*蛋糕完全冷却才切效果更美，而且会比较好吃*
烤箱： 7-8寸方模，蒸烘法160度烤50-60分钟或至熟（
Vanilla Chiffon Xiang Si Cake
Jaclyn San
Ingredient A:
Egg Yolk 5nos
Whole egg 1 no
Corn oil 45g
Milk 70g
cake flour 65 g
Vanilla powder / essence 1/2 tsp
Ingredient B:
Egg white x 5
Castor sugar 80g
Tartar powder 1/4 tsp
For A:
Beat together corn oil, milk, vanilla essence , egg yolk and whole egg till frothy.
Sift in super fine flour and mix well, put aside.
For B:
Using electric mixer, beat egg white with tartar powder and slowly add in castor sugar till soft peak form.
Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
Fold the balance of egg white mixture into egg yolk mixture, combine well.
Pour into a 7" to 8" square baking pan (lined with baking sheet at the bottom), steam-bake at pre-heated oven at 160'C for 50-60 minutes or adjust to your oven as every oven is difference. Invert the cake after baking and let it cool before serving
Jaclyn San
A. 全蛋 1粒
蛋黄 5粒
牛奶 70g
粟米油 45g
低筋面粉 65g
香草粉 1/2 茶匙 （也可用香草精）
B. 蛋白 5粒
幼糖 80g
塔塔粉 1/4 茶匙或少许
做法：
1. 蛋黄及全蛋，牛奶,粟米油和香草粉打至起小泡, 再加入低粉打至滑待用（不要吹到风，我用布盖着）。
2. 材料B打至发泡起勾。
3.混合 A+B 轻轻搅拌均匀。
*蛋糕完全冷却才切效果更美，而且会比较好吃*
烤箱： 7-8寸方模，蒸烘法160度烤50-60分钟或至熟（
Vanilla Chiffon Xiang Si Cake
Jaclyn San
Ingredient A:
Egg Yolk 5nos
Whole egg 1 no
Corn oil 45g
Milk 70g
cake flour 65 g
Vanilla powder / essence 1/2 tsp
Ingredient B:
Egg white x 5
Castor sugar 80g
Tartar powder 1/4 tsp
For A:
Beat together corn oil, milk, vanilla essence , egg yolk and whole egg till frothy.
Sift in super fine flour and mix well, put aside.
For B:
Using electric mixer, beat egg white with tartar powder and slowly add in castor sugar till soft peak form.
Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
Fold the balance of egg white mixture into egg yolk mixture, combine well.
Pour into a 7" to 8" square baking pan (lined with baking sheet at the bottom), steam-bake at pre-heated oven at 160'C for 50-60 minutes or adjust to your oven as every oven is difference. Invert the cake after baking and let it cool before serving
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