“宝妈”～《有机百香果戚风蛋糕》

             

         大家都知道五月是【感恩节@母亲节】，在感恩节这天，面对那些与你朝夕相伴的亲人，为你做任何事都毫无怨言的父母。你的心理是否也跟我一样，想对父母道出满腔感恩之情。父母之爱是世界上最无私、最圣洁的爱，今生今世也难以回报。
      今天“宝妈”做了好多【有机百香果戚风蛋糕】送给妈妈们，感谢你们这么多年来对孩子们的养育之恩。所谓：天下的妈妈都是一样的 ～ 。这些『百香果』是“宝妈”回娘家感恩时，在“宝嫲嫲”家小院子里摘的，是“Organic Passion Fruit ”噢。。。

Passion Fruit Chiffon Cake 
 (Recipe Reference : Cook.Bake.Love:咔嚓咔嚓）

Ingredients:

(A)

• 4 egg yolk
• 50 g castor sugar ( I used 20 g )

(B)

• 50 g vegetable oil ( I used corn oil )
• 55 g passion fruit pulp (slightly more than one fruit )
• 20 ml fresh milk
• 1/4 tsp salt

(C)

• 100 g low protein flour
• 1/2 tsp baking power

(D)

• 4 egg white 
• 100 g castor sugar ( I used 90 g )
• 1/8 tsp cream of tartar 

Method :

1. Whisk egg yolk and sugar in (A) till sugar dissolved . Add (B) and mix well.
2. Sift in (C) and mix till a smooth and uniform batter is formed . Set aside.
3. Whisk egg white till frothy , Add 1/3 of sugar and cream of tartar in (D) . Continue to beat and remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar / cream of tartar at one go ).
4. Fold in 1/3 of the meringue to egg yolk mixture , fold till just incorporated . Repeat the same for the remaining meringue .
5. Pour batter into 20 cm tube pan , bang it on tabletop twice to release air bubbles . Bake in preheated oven at 170'C for about 40-45 mins . Invert the cake immediately once taken out from the oven . Cool completely before removing from mould .

       这【有机百香果戚风蛋糕】带有微微的酸性味道，“宝家”都不是很喜欢，当咬到“它”的种子时，口里就好像咬着沙子，酸溜溜的，口感怪怪的～

  ～Happy Mothers Day～