♡洛神花伯爵茶蛋糕 Roselle Earl Grey Tea Cake♡

周四早安，宝贝们的早餐，
初次尝试做*洛神花伯爵茶蛋糕*，
还好出来的蛋糕色泽还好，
但是味道超清香，洛神花汁酸甜加上伯爵茶的香味，
不油不腻，一极棒!

材料:
(1) A蛋黄 6个
     粟米油 55克
     特幼粉 80克
     洛神花汁 85克
     伯爵茶 2克

 

(2) A蛋白 6个
     糖粉 70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替，但是这次我没加)

做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。

2.把材料(2)的蛋白倒入另一个干的大盆中，用电动打蛋器打发，分次加入幼糖打发成双倍，打至蛋白拿起来尾端弯形，即可。

3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀，再将它倒入剩余的蛋白中拌均匀。

4.倒入圆模里，稍微敲一下让多余的气泡跑出来，这样烤出来的蛋糕才不会有洞洞。

5.预热烘炉, 以160°C 烤约40~45分钟。
**烤炉温度及时间依各自烤炉自行调整

Ingredients:
(1) 6 A size egg yolks
      55g corn oil
      80g Superfine flour (sifted)
      85g Roselle fruit juice
      2g of Earl Grey Tea
   
(2) 6  A size egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar (I didn't put)

Method:
1.Whisk all the ingredients (1)~ egg yolks, roselle juice, corn oil and earl grey tea in a large mixing bowl. Add in sifted super fine flour, mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), whip it with medium speed until peaks form.
3.Add 1/3 of egg whites (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain egg whites, repeat the step, fold in again with spatula until well mixed.
4.Pour the mixture into round shape mould, bake it under preheat oven 160 celsius for 40~45 minutes.
**Temperature & time for bake is for reference only