日式黑珍珠戚风蛋糕(八颗鸡蛋版) Japanese Dark Pearl Chiffon Cake (8 eggs version)

差点忘了记录我用八颗蛋做出的这款非常好吃的‘日式黑珍珠戚风蛋糕’！

原本前几天就要记录下来的，但是得知我在紫罗兰小姐举办的抽奖活动中被抽中后，实在是太开心了～所以也忘了要将这个八颗蛋的食谱给记下来。。呵呵。。

真的非常喜欢这款蛋糕。。这次用了八颗蛋，蛋糕也总算是长大成人了。。呵呵。。只是，它的妈妈我的脱模技巧还没掌握得很好，结果蛋糕还没能够完美地呈现在大家的面前。。

说真的，真奇怪。。平常脱用５颗蛋做成的戚风蛋糕也没问题呀，怎么蛋糕长高了一些，脱模技巧就出问题了呢？　＊纳闷中＊

或许，这就证明了我的脱模技巧还未成熟，还不能应付各个戚风蛋糕吧！

做戚风蛋糕时没有被‘气疯’，但脱模时就被‘气疯’了。。尤其是看到蛋糕长得漂漂亮亮的，满怀希望地，仔细地，用心地脱模，结果，蛋糕最后却变成惨不忍睹，比这个更糟糕，蛋糕的边边都脱出来了。。那种感觉，比失望更失望呐～

不过，失望就失望那一阵子。。当蛋糕送入口中时，真的没有让我失望。。真的非常好吃！非常松软！比起我带给姐姐的还要松软呢！好吧，以后就跟着这个食谱，用８颗蛋吧！

这次的蛋糕，闭上眼睛吃，还可以拿个A。。但开着眼睛看到那蛋糕被我脱得那样。。呵呵。。能够拿个及格都得掩着半边嘴巴偷笑了～

I have to record my 8-eggs version recipe on 'Japanese Dark Pearl Chiffon Cake'. This is due to the reason that I finally managed to bake a chiffon cake with reasonable and acceptable height by using my 23cm chiffon mould after a few trials! Feel so happy for the height, the super chocolaty yet not-so-sweet taste and the light and fluffy texture..but..not for the appearance as I have not master the chiffon cake unmoulding skill yet..

While I was unmoulding the cake, part of the edge of the cake has fallen apart from the body..This makes my chiffon looks terribly terrible! I will definitely give it another try until I can master the skill.

*Looking forward to have my perfect Japanese Dark Pearl Chiffon Cake*

You can refer to my 6-eggs version here: Japanese Dark Pearl Chiffon Cake

材料（23cm中空模）：

A：
蛋黄                  8个
玉米油              90g
牛奶                  150g
烘焙巧克力      210g
可可粉              40g
发粉                  1/2tsp
苏打粉              1/2tsp
低筋面粉          110g

B:
蛋白                  8个
细糖                  90g
塔塔粉              1/2tsp

做法：

1. 将烘焙巧克力切小块后，和牛奶一起隔水加热至融化，离火待凉。
2. 待巧克力牛奶稍微凉后，加入蛋黄和油，搅拌均匀。
3. 筛入粉类，搅拌均匀成巧克力面糊，盖上备用。
4. 蛋白先用搅拌器高速打至起鱼眼泡后加入塔塔粉和1/3的细糖，继续搅打。
5. 加入1/3的细糖，继续以高速搅打至泡沫越来越细密。
6. 再加入1/3的细糖打至蛋白变湿性发泡（搅拌器拿起来会有小弯钩)。
7. 取1/3的蛋白霜进巧克力面糊，切拌均匀。
8. 再加入1/3的蛋白霜，切拌均匀。
9. 将全部巧克力糊倒入剩下的蛋白霜，切拌均匀。
10. 把面糊倒入戚风模，在桌面轻敲几下，震出气泡。
11. 送入已预热170oC的烤箱下层，烤45分钟或至熟即可。
12. 将蛋糕取出，倒扣至完全凉了才脱模。

Ingredients（23cm Chiffon Mould）：
A：  
Egg yolk                     8nos
Corn oil                      90g
Milk                           150g
Baking chocolate        210g
Cocoa powder           40g
Baking powder           1/2tsp
Baking soda               1/2tsp
Cake flour                  110g

B:
Egg white                   8nos
Castor sugar              90g
Cream of tartar          1/2tsp

Method：

1. Chop the baking chocolate into small pieces, then heat it over a double boiler with milk until it is completely melted. Set aside to cool.
2. Add in egg yolks and oil, stir well.
3. Sift in all the other powder form ingredients and stir until it forms even chocolate batter. Cover it and set aside.
4. Beat the egg whites using a mixer with high speed until it forms big bubbles, add in cream of tartar and 1/3 of the castor sugar, continue beating.
5. Add in another 1/3 of the castor sugar, continue beating until the bubbles turn to be much smaller in size.
6. Add in the last 1/3 portion of the castor sugar and continue beating until it forms soft peak (the egg whites will form a small curve when you lift the mixer).
7. Fold 1/3 of the egg whites into the chocolate batter.
8. Fold another 1/3 of the egg whites into the batter.
9. Pour all the chocolate batter into the remaining beaten egg whites and fold until evenly incorporated.
10. Pour the batter into the chiffon mould, slightly rap it on the counter to release the air pockets.
11. Place the mould into the lower rack of a pre-heated oven at 170oC, bake for 45minutes or until it is completely cooled.
12. Remove the mould from the oven, invert it to let it cool completely before remove the cake from the mould.

当看到宝贝长那么高，真的很开心！
Feel so great to see my baby rose this high!

划上红色的部分，就是脱模时从蛋糕体掉下来的部分。。非常惨不忍睹是吧！
The area shaded in red is the part that has fallen apart from the cake during the unmoulding process..This makes me feel so terrible.. :(