horlicks hot cross chiffon cake 好力克拜拜戚风蛋糕

Ingredients (7 inch round pan with removable bottom ~ greasing & parchment paper not required)

80g egg yolk
50ml coconut oil
60ml horlicks drink (mix 3 tbsp horlicks with 60ml hot water)
55g cake flour
20g horlicks powder

200g egg white
65g caster sugar

食材（7寸圆形活动底烤盘～无需抹油或铺烘焙纸）

蛋黄 80克
椰子油 50毫升
好力克饮料 60毫升（将 3大匙好力克饮料粉融入于 60毫升热水）
蛋糕粉 55克
好力克饮料粉 20克

蛋白 200克
绵白糖 65克

Directions/做法

– preheat oven to 180 degrees C
烤箱预热至 180摄氏度

• sieve cake flour with horlicks powder 3 times. set aside
  蛋糕粉和好力克饮料粉过筛三次

• beat egg yolk briefly and add in coconut oil. blend well
  蛋黄略打散、加入椰子油，拌匀

• add in horlicks drink. blend well
  加入好力克饮料。拌匀

• add in flour mixture, and mix till batter is no longer lumpy
  加入面粉&好力克饮料粉，搅拌至面糊无颗粒

• add caster sugar into egg white in 3 additions and beat till stiff and shiny peaks
  白糖分三次加入蛋白，打至湿润、硬性状态

• fold egg white meringue into batter in 3 additions
  蛋白霜分三次翻拌入面糊

• preheat pan in oven for 2 mins
  烤盘放入烤箱，预热两分钟

• remove pan, and pour in batter. level batter and knock pan on table for a couple of times
  取出后倒入面糊、表面刮平。烤盘在案板上轻敲几次

• bake in second lowest rack of oven. at the 7th min, make a “+” marking on batter using a sharp knife quickly (or when you see that a “skin” has developed on the surface of batter). continue to bake for 33 mins. duration of baking time is c. 40mins
  送入烤箱倒数第二层烤 7分钟后 （或直到面糊表面开始结皮），开炉门，迅速用锋利刀子在面糊划上“＋”、然后继续烤 33分钟。全程烘烤 40分钟

• drop cake pan lightly onto table top from a 10cm height after removing from oven, then invert to cool. unmould after cake has cooled completely
  烤盘取出后立马从 10厘米高处蛋糕连盘往桌面掉、之后倒扣，待凉再脱模

Personal notes/温馨小贴士:

– you can bake this in a normal 17cm chiffon pan. baking time will be c. 30 mins
您也可选择用 17厘米普通戚风蛋糕模烤蛋糕。烘焙时间约 30分钟

i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom