Salted Caramel Chiffon Cake | 咸焦糖戚风蛋糕 | Dessert Alchemy

This chiffon cake is flavoured with salted caramel which gives it sweet, salty and umami after taste.
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Salted Caramel Chiffon Cake (6 inch)
Salted Caramel:
Granulated sugar 40g
Water. 10g
Hot water. 40g
Salt 2.5g
Egg Yolk Batter:
Corn oil 30g
Cake flour 55g
Salted caramel 50g
Egg yolk 48g
Meringue:
Egg white 95g
Lemon juice 3g
Granulated sugar 35g
Corn flour 3g
Salted Caramel:
1. Boil some hot water and keep it warm.
2. Add granulated sugar and water in a saucepan, cook over low heat until sugar melted and start boiling (Do not stir, swirl the pan occasionally).
3. Once sugar turned amber colour, add hot water and stir until combined, add salted and stir until melted. Remove from heat.
4. Let it cool down and weigh 50g of salted caramel sauce and set aside.
Salted Caramel Chiffon Cake:
1. Separate egg yolks from egg whites, freeze egg white for 15 minutes.
2. Sift flour into a bowl, add corn oil and whisk to combine.
3. Add salted caramel and egg yolk, whisk until well combined. Set aside.
4. Preheat oven to 130 degree Celsius.
5. Add lemon juice to egg white, whip with medium speed until egg white is frothy.
6. Add 1/3 of granulated sugar, continue whipping with medium speed until egg white is foamy.
7. Add another 1/3 of granulated sugar, continue whipping with medium speed until egg white is in soft peak.
8. Add remaining sugar and corn flour, whip with low speed until meringue is almost stiff peak (with a tip slightly curving over while beater is lifted from meringue).
9. Fold 1/3 of meringue into egg yolk batter, fold until combined.
10. Add another 1/3 of meringue, fold until combined.
11. Add remaining meringue, fold until well combined.
12. Pour batter into a loose bottom 6 inch chiffon pan, swirl with a skewer to remove air bubbles. Tap the pan gently on countertop.
13. Bake in the preheated oven at 130 degree Celsius for 30 minutes, increase the temperature to 140 degree Celsius and bake for another 30 minutes, increase the temperature to 150 and bake for another 10-15 minutes. (Kindly adjust according to your own oven)
14. Remove from oven and tap on countertop to release hot air. Invert the cake immediately.
15. Let it cool down completely.
16. Release cake from pan.
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咸焦糖戚风蛋糕 (6 寸)
咸焦糖：
细砂糖 40g
清水 10g
热水. 40g
盐. 2.5g
蛋黄糊:
玉米油/色拉油. 30g
低筋面粉. 55g
咸焦糖. 50g
蛋黄. 48g
蛋白霜:
蛋清. 95g
柠檬汁. 3g
细砂糖. 35g
玉米淀粉. 3g
咸焦糖:
1. 烧一些开水，保温备用。
2. 细砂糖和水加入小锅中，小火熬煮至糖融化，开始沸腾（不可搅拌会返砂，可以晃动锅让糖分布均匀）。
3. 当糖浆呈琥珀色的时候，倒入热水，迅速搅拌均匀，加入盐，搅拌至盐融化。离火。
4. 晾凉后称50g下焦糖备用。
咸焦糖戚风蛋糕:
1. 把蛋清蛋黄分离，蛋清冷冻15分钟。
2. 低筋面粉过筛入盆里，倒入玉米油/色拉油，搅拌均匀。
3. 倒入咸焦糖和蛋黄，搅拌均匀。
4. 烤箱预热130摄氏度。
5. 蛋清加柠檬汁，中速打发至蛋清出现大气泡。
6. 加入1/3细砂糖，继续中速打发至气泡变绵密。
7. 再加入1/3细砂糖，继续中速打发至湿性发泡。
8. 加入剩余细砂糖，低速打发至提起打蛋头蛋白霜呈小弯钩。
9. 把1/3蛋白霜加入蛋黄糊中，翻拌均匀。
10. 在加入1/3蛋白霜，翻拌均匀。
11. 加入剩余蛋白霜，翻拌均匀。
12. 把面糊倒入6寸戚风活底烤盘中，用竹签划几圈去除气泡，轻轻震几下。
13. 送进提起预热的烤箱，130摄氏度烤30分钟，把温度提高至140摄氏度，再烤30分钟，最后150摄氏度烤10-15分钟。（请按照自己的烤箱调整温度）
14. 出炉后震出热气，马上倒扣。
15. 凉至完全冷却。
16. 脱模。
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#chiffoncake #saltedcaramel #saltedcaramelchiffoncake #不开裂不回缩 #戚风蛋糕

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