Vanilla Chiffon Cake Recipe 香草戚风蛋糕食谱

1. Cut the vanilla pod in half , and then use a small teaspoon to gently scrape the vanilla seeds out.
用小刀子把新鲜香草荚剖开一半，再用小茶匙把里面的香草籽轻轻刮出来。

2. Mix the vanilla seeds and milk, and cook in low heat for 5 minutes and put aside.
香草籽和牛奶混合，以小火煮大约5分钟后熄火待凉。

3. Pour the vanilla milk into sieve and discard the vanilla seed.
把放凉后的香草牛奶过滤以隔掉香草籽。

4. Put ingredient A into a big bowl, add the milk from method 3, blend until it forms egg batter.
把材料A放入大碗，加入做法3的牛奶，用打蛋器搅拌成蛋黄面糊备用。

5. Preheat the oven on 160 degree.
烤箱预热到160度。

6. Blend the egg white until turn foam, then add tartar powder.
蛋白用搅拌机以高速打至起泡，加入塔塔粉。

7. Add sugar by 3 times, and stir together with egg white until it become foam. (About 5 minutes)
细糖分3次加入，和蛋白一起以高速搅拌至硬性发泡（大约5分钟）。

8. Add the egg white by 3 times into the egg batter (from method 4) , stir and mix lightly together, and then pour it onto chiffon cake mould, and mix well.
打好的蛋白霜分3次加入做法4的蛋黄面糊当中，每一次以刮刀从下往上轻轻拌匀，然后倒入戚风蛋糕的模子中，稍微轻敲摇晃以让面糊分布均匀。

9. Place the cake in the oven and bake for 40 minutes on 160 degrees.
放入预热好的烤箱中，以160度烤40分钟。

10. Leave to completely cool down , then turn out the cake.
烤好的蛋糕要立刻倒扣至完全冷却，才脱模收藏。