巧克力雪芳蛋糕[Moist Chocolate Chiffon]

材料 A：	Ingredients A:
1/2小匙 盐	1/2tsp salt
80g 幼糖	80g caster sugar
1/2小匙 云尼拉香精	1/2tsp vanilla essence
4粒蛋黄	4 egg yolks
30g 鲜奶	30g fresh milk
45g 粟米油	45g corn oil
材料 B:（筛过）	Ingredients B:（Sifted)
100g 面粉	100g plain flour
1/2小匙 发粉	1/2tsp Baking soda
1/2 小匙 苏打粉	1/2tsp Baking powder
材料 C:(拌匀)	Ingredients C: (mixed)
30g 可可粉	30g cocoa powder
70g 温水	70g warm water
材料 D:	Ingredients D:
4粒 蛋白	4 egg whites
100g 幼糖,拌入1/8小匙塔塔粉	100g caster sugar,mixed with 1/8tsp cream of tartar

做法/Method:

1.将材料A[除了粟米油] 放入搅拌碗中搅拌均匀，加入粟米油均匀。

Put in ingredients A (expect corn oil) in a mixing bowl and stir well.Add in corn oil and mix well.

2.加入B和C搅拌均匀。

Add in B and C and stir well.

3.将D料以高速拌打至硬挻，分两三份拌入面糊中。

Whisk D at high speed until stiff.Mix into batter in 2-3 batches.

4.将混合料倒入10寸雪芳蛋糕模中。

Pour the mixture into a 10"chiffon tin.

5.送入已预热烤箱，用175℃烘40分钟或至熟，取出，倒扣在铁架上待冷,脱模切块享用。

Bake in a preheated oven at 175℃ for 40 minutes or until cooked.Remove and invert the cake on wire rack to cool.Cut into pieces and serve.

** 这个稍微润湿，深巧克力色的蛋糕曾经一度在日本、台湾、香港掀起热潮，浓郁的可可味加上松软的口感，永远深受欢迎。**

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