戚风蛋糕/Chiffon cake 最重要的制作部分就是温度时间和蛋白的打发。
普通的戚风蛋糕用的都是细砂糖我们这次用赤藓糖醇来代替。家里又血糖高的人也可以放心吃而且用赤藓糖醇打发的蛋白也很稳定~

如果没有赤藓糖醇也可以用等量的细砂糖来代替了。

无糖戚风蛋糕材料
6寸加高模具
鸡蛋 4个
油 60克
低筋面粉 80克
牛奶/水/果汁 60克
赤藓糖醇 代替白糖60克
柠檬汁/醋 一小勺

盖上锡箔纸上下火160°C/320°F 考一小时
然后去掉锡箔纸把温度降到150°C/300°F再考2025分钟。

温度和时间要根据自己的烤箱来调整哦。这个配方如果没有严重消泡的话会做出多余的面糊可以用来做一个杯子蛋糕
我在视频了用了6寸的模具不是活底的如果家里没有活底的模具可以观察视频里的脱模方式示。

If your missing erythritol at home, or you don't want a sugar free cake, then you can substitute the erythritol with sugar.

Chiffon Cake ingredients:
(6 inch cake pan)
4 eggs
60g oil
80g cake flour
60g milk/water/juice
55g erythritol (to replace sugar)
1 tsp lemon juice

Bake the cake in a preheated oven (160°C/320°F) with aluminium foil for 1 hour.
Then remove the aluminium foil, lower the temperature to 150°C/300°F and bake for another 2025 minutes.
I used a 6 inch mould without a removable bottom. If we don't have a mould with a removable bottom, then we can transfer the cake by patting the mould like in the video

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背景音乐/Background music:
Deep Relaxation Preview by Kevin MacLeod

戚风蛋糕 无糖戚风蛋糕 Chiffon cake sugarfree