A LOAF WE DESERVE: 檸檬戚風蛋糕與奶油乳酪霜 Lemon Chiffon Cake with Cream Cheese Frosting

It's been a long time since I made chiffon cake last time. Looking at my big angel food cake pan in the cupboard, okay, let's make a chiffon cake for Thanksgiving potluck.

Many say you can't bake a chiffon cake in a nonstick cake pan. But I find it no problem with my Norpro 9.5" nonstick angel food cake pan. I mean, yup, it sticks. After baking I'll have to soak it for a while then cleaning is a breeze.

When searching for recipes I found this page useful: Back to basics: How to make the perfect chiffon cake | Jo the tart queen. If you're new to making chiffon cake or just want to review it and remind yourself again, click on it.

距離上一次做戚風蛋糕已經好久了，看著櫃子裡大大的天使蛋糕模，這次感恩節聚會就來做個戚風蛋糕吧！

很多人說不能用防粘烤模做戚風蛋糕，但是我用我的 Norpro 9.5吋不沾蛋糕模沒有問題耶！每次烤完蛋糕之後我都要把它泡水一下，然後就很好清洗了，或許是它有些會粘黏的關係所以可以用來做戚風吧？

在找食譜的時候我發現了這個很棒的網頁，對於戚風蛋糕新手、或是想要複習一下重點的話很推薦點進去看看：Back to basics: How to make the perfect chiffon cake | Jo the tart queen （英文）

This recipe is a combination of what I found. I'm not sure what the cake size is in its original recipe. But it doesn't matter. If it's for a smaller cake, I'll have a shorter result. (And I did.) When I am unable to find answers to my questions for recipes quickly, I'll try it. Cooking and baking are like experiments. Kitchen is my laboratory.

This cake is not so sweet, and the frosting is on the cheesy side. We like it this way. Also I found it very soft and light, unlike the chiffon cakes I made before. Maybe it's because I used whole wheat pastry flour in the past and this time white flour?

這份食譜是根據我找到的好幾個結果綜合起來的。我不確定蛋糕體本身原本的食譜做出來是多大的尺寸，但無所謂，假如應該是個比較小的蛋糕，那我的蛋糕了不起就是比較矮一點（它的確比較矮。）當我無法輕易解開對於食譜的疑慮時，做做看就是了。烹飪和烘焙就像是做實驗一樣，廚房就是我的實驗室。

這個蛋糕不太甜，奶油乳酪霜也是屬於比較有乳酪味的那種（不甜），我們很喜歡這樣的味道。我還發現這個蛋糕比較鬆軟細緻，不像過去做的戚風蛋糕那樣有點粗粗的口感，不知道是不是因為以前我用全麥低筋麵粉的關係，而這次是用一般的白麵粉？

I glazed the cake with honey and topped with blueberries. My boy looooves blueberries!
我還淋上了一些蜂蜜，放一些藍莓。兒子好愛藍莓！

Lemon Chiffon Cake (my result is about 9.5"x3.5")

Ingredients:

Cake batter

egg yolk 5
sugar 20 g
lemon zest 2 T
water 50 ml
canola oil 60 g
lemon juice 2 T
cake flour 90 g (all-purpose flour 78 g + cornstarch 12 g) sifted

Meringue

sugar 90 g
cornstarch 10 g
egg white 5, at room temperature (I left the eggs for a day. Room temperature eggs whisk better.)

Directions:

Preheat oven to 320F.
(Cake batter) Blend the lemon zest and sugar, rub them together with fingers until sugar is moist.
Add lemon sugar mixture into egg yolks. Beat until well combined.
Add in other ingredients and beat until smooth. Set aside.
(Meringue) Blend cornstarch and sugar, mix well.
Beat egg whites until soft peaks. Add half the sugar and cornstarch mixture, beat until well combined.
Add the remaining sugar and cornstarch mixture. Beat on high until almost stiff peaks. (See the suggested link above, Jo the tart queen.)
Add 1/3 meringue to cake batter. Whisk gently to well combine them.
Pour cake batter into remaining meringue. Quickly but gently fold them together.
Pour batter into cake pan. Bake at 320F for 55 mins.
Invert the cake on a glass or bottle to cool completely before remove the cake from pan.

檸檬戚風蛋糕（我的烤出來是 9.5吋大小，厚度約 3.5吋）

材料：

蛋黃糊

蛋黃 5 個
砂糖 20 克
檸檬皮屑 2 大匙
水 50 ml
芥花油 60 克
檸檬汁 2 大匙
低筋麵粉 90 克（我用中筋麵粉 78 克 + 玉米澱粉 12 克）

蛋白霜

砂糖 90 克
玉米澱粉 10克
蛋白 5 個，室溫（我把蛋放在室溫中一天，室溫的蛋比較容易打發）

做法：

烤箱預熱 320F/160C
（蛋黃糊）混合檸檬皮和砂糖，用手指輕輕搓揉直到感覺砂糖變得濕潤。
將檸檬砂糖加入蛋黃中，攪打均勻。
加入其它材料，混合均勻。備用。
（蛋白霜）玉米澱粉和砂糖混合均勻。
將蛋白打到濕性發泡，加入一半的砂糖，攪打均勻。
加入其他的砂糖，以高速打到很接近乾性發泡（詳情可見上面推薦的網頁連結 Jo the tart queen）
將 1/3的蛋白霜加入蛋黃糊，輕輕拌勻。Add 1/3 meringue to cake batter. Whisk gently to well combine them.
將蛋黃糊倒入其他的蛋白霜中，快速但輕巧的切拌混合均勻。
蛋糕麵糊倒入烤模中，烘烤 55分鐘。
出爐後連同烤模倒放在玻璃杯或酒瓶上放涼，完全涼了再脫模。