彩虹海绵蛋糕 Rainbow Chiffon Cake

把蛋黄、白糖及盐混合搅拌至糖溶解。 In a bowl, whisk yolks, sugar, and salt until sugar melts.

加入食油和牛奶，再加入面粉及发粉，慢慢搅匀后置放一 旁。 Stir in oil and milk. Fold in sifted flour, baking powder and put it aside.

用电动搅拌器把蛋白和嗒嗒粉搅拌至发泡，然后慢慢 加入白糖，搅拌至发起。 Using Stand Mixer fitted with the wire whisk, beat the egg whites and cream of tartar until bubbly, add sugar a little at a time and continue to whip until soft peak and stiff.

把蛋黄混合料加入蛋白混合料里，拌匀，把面糊平均分两 份，其中一份加入粉红色色素。 Gently mix egg yolk mixture into the egg white mixture making sure the whites are not deflated. Divide batter equally into two portions, add pink food coloring into one portion.

以间隔方式把白色和粉红色面糊倒入27公分的海绵蛋糕盘 里。放入预热至170℃的FABER烤炉里烤45分钟或至以竹签插入 不沾物为止。待凉后才从蛋糕盘取出蛋糕。 Spoon white batter and pink batter alternately into a 27cm chiffon pan. Bake chiffon in preheat FABER Oven@170℃ for 45mins or until the skewer inserted comes out clean. Remove cake from pan once cool.

用手持剁碎器把鲜奶油打至发起，涂抹在蛋糕上，并 以草莓装饰。 Using Hand-Held Blender whisk whipping cream until thick, spread over the cooled cake and decorate with fresh strawberries.