When cake is cold, remove from the chiffon mold. Yummy orea chiffon cake is ready to serve, enjoy. - ***預熱烤箱155度***將粉類過篩2次 （放一旁待用）***蛋黃蛋白分開，蛋白放進冰箱，待用 做法： - 蛋黃+植物油，攪拌至完全融合 - 加入鮮奶，繼續拌均勻 - 分3次加入低粉，慢慢輕攪拌均勻 - 分次加入蛋黄慢慢輕攪拌均勻， 放一旁待用 - 從冰箱拿出蛋白，用mixer把蛋白打至發泡，分3次加入幼糖，打至乾性發泡- 將Oreo餅乾碎倒入麵糊，輕攪拌至均勻 - 拌入1/3的蛋白霜至麵糊裡， 攪拌均勻- 將麵糊拌進剩餘的蛋白霜裡， 攪拌至看不見蛋白體- 倒入戚風模，然後往桌面輕敲一兩下 - 放進已經預熱的烤箱， 用155度烘40分鐘（以個人的烤箱為標准或至熟） - 用cake tester插入拿出乾淨就可以出爐倒扣- 蛋糕扣待冷脫模- 享用啦Ingredients. (Batter)5 egg yolks90g of cake flour (sifted twice)80ml of milk/ fresh milk50ml of vegetable oil(Oreo crumb)6x2 pieces of Oreo biscuit without the cream - Put into zip-lock bag, lightly crush with hand
This is the best grapefruit cake ever. This is a recipe modified from Thomas Keller's Grapefruit Cake. This is a very moist cake with intense grapefruit sensation
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