戚風蛋糕(附食譜) Chiffon Cake Recipe 這樣做，你也可以做出一個不敗的戚風蛋糕。

Описание: 戚風蛋糕, 最大特色是口感鬆軟，爽口細緻，同時使用植物油代替牛油，相對來説熱量較低，但就沒有了牛油蛋糕獨有的香味。雖然材料簡單，但很多新手都會踫到烤出來的蛋糕不是塌陷就是大裂紋，其實主要注意蛋白霜要乾性發泡，麵糊不能拌出筋和烤爐的溫度調節好就容易做出好的蛋糕。烤制戚風蛋糕通常使用中空模，容易烤熟而且裂面小，不容易塌陷，但不適宜使用不粘模，因爲蛋糕需要附著模具的邊爬升，才能烤出完美的蛋糕。
Chiffon cake, is characterized by a soft, refreshing and delicate taste. At the same time, vegetable oil is used instead of butter, which is relatively low in calories, but it does not have the unique fragrance of butter cake. Although the materials are simple, many novices will always find that the baked cake is either collapsed or cracked. In fact, the main thing is that the meringue should be rigid peaks. The batter can not be mix too long and the temperature of the oven is adjusted. Baking chiffon cakes usually use tube pan, which are easy to cook and have small cracks and are not easy to collapse, but it is not suitable to use non-stick cake pan, because the cake needs to climb up the edge of the pan to make the perfect cake.

成份：(8寸活底圓蛋糕模)
50g蔬菜油
50g牛奶（或杏仁奶，椰奶）
10g糖
50g低筋麵粉
15g玉米澱粉
5個蛋黃
5個蛋白
50g糖
1/4茶匙檸檬汁

在預熱好150℃（302ºF）爐内烤20分鐘（底層），上面蓋錫紙，20分鐘后取走錫紙，轉中下層烤25分鐘（開風扇）
Bake in oven preheated to 150℃（302ºF） for 20 min(at bottom), put aluminum foil on top, ater 20 min take it out, change to lower middle layer bake 25 min(turn on the fan)

Recipe：（8in round shape removable bottom cake pan）
50g vegetable oil
50g milk (or almond milk, coconut milk)
10g sugar
50g pastry flour
15g corn starch
5 egg yolks
5 egg whites
50g sugar
1/4 lemon juice

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