古早味•榴莲蛋糕

取100g榴莲肉
get 100g durian meat

烘焙纸裁成需要尺寸放进8寸蛋糕模
Cut wax paper to fit and place into 8” cake pan

准备所有材料，分离蛋清蛋白，蛋白冷冻约5分钟
get all ready and freeze egg white about 5 mins

玉米油加热至微沸（油有明显纹路），关火倒入过筛面粉
heat corn oil to micro-boiling, turn off fire then mix with sieved flour

搅拌均匀
mix well

放入榴莲肉拌匀
put durian first into mixture, mix

放入蛋黄拌匀
get egg together, blend mixture until free from lumps

装一盘水放进烤箱中下层，开始预热烤箱150°C
Fill a pan with water, place in the lower layer of oven and turn on oven 300°F

从冰箱拿出蛋白，这是边缘开始结冰，加入盐，几滴香草精和柠檬汁
Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade

先高速打发蛋白至粗泡，再分3次加入白糖，转低速打发
Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed

打发至中湿性发泡（就是图片中的样子）
Beat to soft peak

先加1/3蛋白至蛋黄糊搅拌均匀
add 1/3 egg white into egg yolk, batter and combine

把蛋黄糊加入蛋白中翻拌均匀
Fold all together

翻拌手法
Folding way

将蛋糕糊倒进蛋糕模轻摔两下磕出大气泡，放进烤箱烤60～70分钟
Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins

取出蛋糕倒扣在网架上几分钟，撕掉烘焙纸掰开就可以吃啦嗷呜～
Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!