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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. Walnutoil 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 cinnamon
3/4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 temperature
3/4 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 frothyin 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！
n. 胡桃frothy['fr :θi]
a. 有泡的,起泡的,多泡的；空洞的batter['b t ]
v. [I,T]连续猛击，殴打n.1.[C,U]面糊（煎料）2.[C,U]面糊（用于做糕饼）3.[C]【美】（棒球）正在击球的球员，击球员 |
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发表于 2016-7-10 18:22:55