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什果豆腐雪芳蛋糕 (Bean Curd Fruit Chiffon Cake)



成份:

35 克黃糖
40 克幼砂糖
80 克絹豆腐
3  個雞蛋黃
5  個雞蛋白
3  克泡打粉
90 克低筋麵粉
1  湯匙白芝麻
60 毫升植物油
60 毫升豆奶 (無糖)
鹽、鮮果及甜忌廉各適量
步驟:

(1) 預熱 180 oC 焗爐約十五分鐘;麵粉、泡打粉及鹽過篩備用。
(2) 雞蛋黃及黃糖攪拌至鬆泡;豆奶和植物油混和座至暖身後加入蛋黃中,再拌入豆腐,加入麵粉料及白芝麻拌勻。
(3) 蛋白打至起泡,分次加入幼砂糖打至挺身,拌入麵糊中。
(4) 麵糊倒入一個七吋的蛋糕模中,放入焗爐焗廿五至三十分鐘後取出倒扣,待涼後脫模,塗上忌廉及放上鮮果即成。

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