almond chiffon cake 杏仁果戚风蛋糕

Ingredients (makes a 17cm chiffon cake)

4 large egg yolk
50ml coconut oil
60ml milk
80g almond meal, sifted twice
20g almond flakes

4 large egg white
60g sugar

20g cocoa powder, sifted
33g milk

食材（可做一个 17厘米戚风蛋糕）

蛋黄 4大颗
椰子油 50毫升
牛奶 60毫升
杏仁果粉 80克，过筛两次
杏仁薄片 20克

蛋白 4大颗
白砂糖 60克

可可粉 20克，过筛
牛奶 33克

Directions/做法

– toast almond flakes in preheated oven of 180 degrees C for 3-4 mins or till golden brown. allow to cool, then break into small pieces
杏仁薄片放入预热至 180摄氏度烤箱略烤 3-4分钟或至金黄色。取出、待凉后用手指剥碎

• mix cocoa powder and milk together and set aside
  牛奶和可可粉拌匀、待用

• beat egg yolk lightly, then add in oil. blend then add in milk. mix well
  蛋黄略打散后加入油。拌匀、加入牛奶。再次搅拌均匀

• add in sifted almond meal and mix till batter is no longer lumpy, then incorporate almond flakes. set batter aside
  加入过筛的杏仁粉并搅拌均匀。最后拌入杏仁薄片

• add sugar to egg white in 3 additions, and beat till stiff and shiny peak
  白砂糖分 3次加入蛋白，打至有光泽、硬性状态

• fold egg white meringue into egg yolk batter in 3 additions
  蛋白霜分三次翻拌入蛋黄糊

• divide batter into 2 equal portions, and mix cocoa paste into one portion of batter
  面糊分割成二等份；其以拌入之前预备的可可酱

• pour cocoa batter into chiffon pan, followed by original batter
  先将可可面糊倒入烤盘，之后倒入原面糊

• tap pan on table to remove air bubbles, then bake in preheated oven of 180 degrees C for 30 mins or till done
  烤盘在案板上轻拍数下以取出起泡。送入预热至 180摄氏度烤箱烤 30分钟或烤熟即可

• invert pan to allow cake to cool completely before unmoulding
  烤好后立马倒扣，待完全冷却后再脱模

i am submitting this post to Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom’s Mom and co-hosted by Doreen of My Little Favourite DIY

Pollution index: sunny Singapore