【我爱卡路里】温暖冬日的西雅图雪纺蛋糕
Chiffon cakes tend to feature delicate aromas such as lemon. This cake takes a different route to flavor with rich-tasting cocoa powder, cinnamon, and brewed espresso. Walnut oil gives the cake a delightfully nutty quality, but you could also use extra-light olive oil.雪纺蛋糕一般都会带有柠檬的芬芳，不过这一款西雅图雪纺蛋糕走了一个不同的路数：加入厚重的可可粉、肉桂和现泡意式浓缩咖啡，而核桃油的使用也给它带入一种令人愉悦的坚果口味。不过你也可以用超低脂的橄榄油替代。
Ingredients所需材料
* 2 1/4 cups cake flour二又四分之一杯蛋糕粉（低筋面粉），一杯约为180毫升
* 1 1/2 cups sugar一杯半糖
* 1 tablespoon baking powder一茶匙烘焙粉
* 3/4 teaspoon ground cinnamon3/4茶匙肉桂粉
* 1/2 teaspoon salt半茶匙盐
* 1/2 cup walnut oil or extra-light olive oil半杯核桃油或低脂橄榄油
* 2 large eggs, separated, plus 4 large egg whites两个大鸡蛋，蛋清蛋黄分离，再加四个鸡蛋的蛋清
* 3/4 cup brewed espresso or other dark-roast coffee, at room temperature3/4 杯现泡意式浓缩咖啡，或其他重烘焙咖啡，室温
* 2 tablespoons unsweetened cocoa powder两茶匙不加糖可可粉
* 1 teaspoon vanilla extract一茶匙香草精
* 1/2 teaspoon cream of tartar半茶匙奶油或塔塔粉
How to make it制作步骤
1. Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.325华氏度（160摄氏度左右）预热烤箱。将面粉、糖、烘焙粉、肉桂和盐混合，倒入一个中等大小的碗里。
2. Whisk the walnut oil with the egg yolks, espresso or coffee, cocoa powder, and vanilla together in a large bowl until smooth. Fold the flour mixture into the egg mixture until well-combined.充分搅拌核桃油、蛋黄、咖啡、可可粉和香草精，然后将第一步中的混合物倒入，充分搅匀。
3. Beat the 6 egg whites until frothy in a small bowl. Beat in the cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into the batter.将6个蛋清打至起泡，加入塔塔粉，继续打成最细小的泡沫状，翻碗不倒。再慢慢加入之前的混合物。
4. Spoon the batter into an ungreased 10-inch tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.将混合物倒入不加油的浅烤盘，烤45分钟左右。直到你用牙签插入正中、抽出时干净无粘着，就可以享用啦！
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