Strawberry Chiffon Cake (Slit Top Cooked Dough Method) 草莓戚风蛋糕/烫面雪纺蛋糕



Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I’m going to make it crack the way I like 😉 



This recipe yield light, fluffy and spongy chiffon cake made using fresh strawberries. The natural colour of the strawberries is quite pale, if you like the colour to be more vibrant and pink, add a drop of pink food colouring in the batter. If you like stronger strawberry flavour, add some strawberry paste.


Turn ordinary cake into cute snoopy cake using Hot Stamp Tool to imprint the picture.
Homemade Strawberry Chiffon Cake.






I use Hot Stamp Tool to imprint picture on the cake. 


I print the Snoopy picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

Ingredients:

35g Cooking Oil 菜油 35克

50g Cake Flour 低筋面粉 50克

55g Strawberry Puree/ Juice 草莓 55克,搅拌成糊状

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉/粟粉 10克





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

1. Heat oil in a saucepan, when temperature reach 80’C, remove from heat. Sift in flour, mix well.
油加热至80度,熄火。加入已过筛的面粉,拌均。





2. Add in strawberry puree, mix well.
加入草莓,拌均。

Optional: add pink food colouring/ strawberry paste in the batter if you like to enhance the colour and flavour. 喜欢比较粉色的话,可以加少许色素。



3. Add in egg yolk, mix well.
加入蛋黄,拌均。



4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉,打至松发,慢慢加入糖。过筛加入玉米粉,打至硬性发泡。




5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊,用刮刀搅拌均匀。不能过度搅拌。



6. Pour the batter to a 6″ baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170’c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱,以170度烘烤12分钟。取出蛋糕,用刀子画线,继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同,烘烤温度和时间须自行调整。

8. When it’s ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出,轻轻在桌上敲1-2次。倒扣待凉后脱模,印上烙印,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 


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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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