Monday, February 14, 2011

This is Chiffon Cake not Sponge Cake




蛋黄和糖打至变稍微白


蛋白和糖（糖分三次加入），打至变硬性发泡


硬性发泡


加入面糊内拌


倒入烤摸中


170C~ 40-45 分钟。


特别注意：将烤摸倒扣，直到蛋糕完全冷欲

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