無麩質芝麻戚風蛋糕
描述
香濃的芝麻配上戚風的柔軟，減去麵粉麩質的負擔，以充滿蛋白質的扁豆粉代替，讓吃蛋糕不再伴隨任何罪惡感。
食材
步驟
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蛋白與蛋黃分開。Separate the egg white and egg yolk.
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把80g的糖加入蛋黃，以中速打到黃蛋顏色變淡。Add 80g of sugar to egg yolk and beat with middle speed til the colour turns pale.
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在蛋黃液中加入5大匙的牛奶拌勻。Add the milk into the yolk mixture and mix well.
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橄欖油用小火加熱到出現油紋。Heat the olive oil with low heat until small ripples appear on the surface.
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把扁豆粉、黑芝蔴粉及泡打粉攪勻後加入溫油裡拌成糊。Mix the lentil flour, black sesame powder and baking powder then add into the warmed oil.Stir til a smooth mixture is formed.
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把5拌入蛋黃液攪拌均勻。Add step 5 into the yolk mixture add into the yolk mixture and mix til smooth.
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把剩下40g的糖和玉米粉先拌勻。Mix the rest of the sugar (40g) and corn flour well first.
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烤箱預熱140℃。Preheat the oven to 140℃.
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把白醋加入蛋白裡用高速打發，開始起泡後分三次加入步驟7打到濕性發泡即可。Add white vinegar into EW & beat with high speed. Add step 7 into the EW in 3 parts & beat til a hook is formed.
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取1/3的蛋白與蛋黃拌勻，再把所有蛋白加入輕輕拌勻。Mix 1/3 of EW with the yolk mxt. Then introduce the rest of the EW and mix softly til smooth.
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容器鋪上一烤盤紙，把蛋糕液到入後在桌上摔三下去除氣泡。Lay the tin with baking paper and add the mixture into it. Bang the tin 3 times to get rid of any trapped bubbles.
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在蛋糕液表層撒上黑芝蔴與白芝蔴後放入烤箱。Sprinkle black & white sesame onto the surface of the cake mixture. Place into the oven and start baking.
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烤大約50分鐘就可以出爐囉！Bake for approx. 50min. 出爐後也在桌上摔三下讓蛋糕體更紮實。Bang the cake 3 times after taking it out from the oven to make its structure firmer.
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如果蛋糕表層顏色還是偏淡或偏濕的話，可以把烤箱溫度調至180℃再烤5~10分鐘。If the colour of the surface is still pale or wet, turn the oven to 180℃ & bake for another 5~10min til brown.
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把蛋糕從容器裡拿出來放在架子上，去除烤盤紙放涼。 Take the cake of of the tin and it onto a track. Peel off the baking paper and let it cool down.
小撇步
EW = egg white
Mxt = mixture
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