Yum & Mixed Cereal Chiffon Cupcake 紫山药黑米仁戚风杯子蛋糕

这个紫山药黑米仁用来做戚风就对了，上次用来做面包味道并不显著，做成戚风味道很香浓。

我边搅拌蛋黄糊，边打发蛋白，可能是一心二用的关系，这回蛋白比平时用了更长的时间打发到硬。打发蛋白用的时间越长，蛋白包含的空气就越多，这就是为什么蛋糕体有很多大大小小的洞孔。

用高速打发蛋白，在最后改为低速据说能减少蛋白里的空气。

因为对打发的蛋白有疑问，蛋糕在烘烤时我还一度担心蛋糕会不成功。看到蛋糕在烤炉里涨得高高的就放心一半，出炉后蛋糕没有明显收缩那就可以放心了。

这是一款口感非常湿润柔软的蛋糕，除了蛋糕的洞孔稍微大外，我对这个的蛋糕还挺满意的。

Ingredients:

4 egg yolk
15g sugar
2 tbsp cooking oil
50g yum & mixed cereal drink

Superfine flour + 1 sachet (38g) yum & mixed cereal = 80g
¼ tsp baking power
¼ tsp salt

4 egg white
¼ tsp cream of tartar
55g sugar

Method:
1) Preheat oven to 175C, prepare paper cup.

2) In a mixing bowl, whisk yolks and sugar till pale in colour.
3) Add oil and yum & mixed cereal drink, whisk till combined.

4) Sift in flour mixture and mix till well combined.

5) In another mixing bowl, whisk egg whites and cream of tartar till frothy.

6) Add sugar in 2 batches and whisk till stiff peak.

7) Fold in 1/3 of the meringue into the yolk mixture and mix till just incorporated.
8) Add the yolk mixture to the balance meringue, fold gentle till just incorporated.
9) Pour the batter into paper cup till about 75-80% full. Bake for about 20-25 mins.

10) Remove from oven and invert to cool completely on wire rack.

Note:

The cake tasted slightly sweet. I should have omitted the sugar in egg yolk as the cereal drink is sweetened.

Variation:

Replace the yum & mixed cereal drink with your favourite drink.