我家廚房 Christina's Kitchen

南瓜戚風蛋糕捲 Pumpkin Chiffon Cake Roll

蛋白霜 Meringue

蛋白 Egg white	4	個 ea
新鮮檸檬汁 Fresh lemon juice	1	小匙 tsp
白砂糖 Granulated Sugar	4	大匙 Tbs

蛋黃麵糊 Egg Yolk Batter

低筋麵粉 Cake flour	2/3	杯 cup
鹽 Salt	1/4	小匙 tsp
泡打粉 Baking powder	1	小匙 tsp

蛋黃 Egg yolk	4	個 ea
白砂糖 Granulated Sugar	3	大匙 Tbs
香草精 Vanilla extract	1	小匙 tsp
牛奶 Milk	1/4	杯 cup
蔬菜油 Vegetable oil	1/4	杯 cup
食用黃色色素 Yellow food coloring	10	滴 drop
食用紅色色素 Red food coloring	2	滴 drop
南瓜香蕉慕思 Pumpkin Banana Mousse	1/2	份 portion
抹茶粉 Green tea powder	1/2	小匙 tsp
可可粉 Cocoa powder	1/2	小匙 tsp
水 Water	1+1	小匙 tsp
45cm x 33cm x 2.5cm 烤盤 Half-size sheet pan	1	個 ea

註：1小匙檸檬汁可以用1小匙白醋或1/3小匙塔塔粉替代。泡打粉可省略。
Note: 1tsp of Lemon Juice can be substituted with 1 tsp. of white vinegar or 1/3 tsp. of cream of tartar. The baking powder can be omitted.

做法:

1.	準備南瓜香蕉慕思 Pumpkin Banana Mousse 。
2.	烘培紙上用鉛筆畫南瓜圖案(可從網路下載圖案)。烤盤上刷些水後鋪上烘培紙，鉛筆面向下。
3.	把蛋白放進一個乾淨未沾到油脂或水的盆裡，用中低速打成泡沫狀，加入檸檬汁繼續用高速打成軟性發泡。再慢慢加入4大匙糖打成硬性發泡。打好的蛋白霜放進冰箱冷藏。
4.	將麵粉，鹽和泡打粉一起過篩到碗裡。烤箱預熱到335°F(170°C)。
5.	在一小碗裡將蛋黃和糖先用高速打到開始變白後依序倒入香草精和蔬菜油繼續打到充分混合。最後分兩批交替加入粉類和牛奶用中低速打到沒有麵粉粉粒，大約1分鐘。
6.	舀2大匙蛋黃麵糊到一小碗內，然後加入10滴黃色色素和2滴紅色色素拌勻，再舀入1/4杯蛋白霜快速拌勻，動作要輕。將紅色蛋糕糊倒進擠花袋或小塑膠袋，再擠到烘培紙上畫好的草莓圖案內。放進烤箱烤3分鐘定型後取出。
7.	舀1/3剩餘的蛋白霜進剩餘的蛋黃麵糊用橡皮刀拌勻。再將蛋黃麵糊倒進蛋白糊盆裡，從盆邊由下往上輕輕翻拌直到蛋白霜与蛋黃麵糊充分混合。切忌過度攪拌。把蛋糕糊倒入烤盤後用刮刀抹平表面。將模具在檯面上敲幾下敲出氣泡。
8.	蛋糕糊放進烤箱中層烤約16分鐘，或烤到插入牙籤拔出後牙籤上未沾有麵糊。
9.	取出烤盤。將蛋糕倒扣到另一張烘培紙上，慢慢掀開墊底的烘培紙。再將蛋糕翻轉回來，南瓜面向下。用刀在短向的一邊劃三道(間隔2.5公分)，但不要切斷。然後抹上南瓜香蕉慕思，底端留3公分長條不要塗。
10.	將蛋糕從短向捲起，開始捲時要收緊不要有空洞。捲完用保潔膜包住放定型，再進冰箱冷藏至少2個小時。
11.	抹茶粉和可可粉分別用1小匙水調勻。用乾淨的水彩筆以可可液畫出南瓜線條，塗上抹茶液做為梗子。

PROCEDURE:

1.	Prepare the Pumpkin Banana Mousse .
2.	Use a pencil to draw a pumpkin pattern on a piece of parchment paper (I downloaded the pattern from internet.). Brush the base of the baking pan with little water then cover with the parchment paper, drawing side facing down.
3.	Place the egg whites in a clean bowl and whisk in medium-low speed until foamy. Add the lemon juice and continue to beat in high speed until soft peaks form. Gradually add the sugar and beat in high speed until stiff peaks form. Store the meringue in the fridge.
4.	Sift the flour, salt and baking powder together into a bowl. Preheat the oven to 335°F(170°C).
5.	Beat the egg yolks and 3 tbs. of sugar in a small bowl until the mixture starts to turn white. With the mixer running, sequentially add the vanilla extract and vegetable oil and whisk until combined. Alternately add the flour mixture and milk in two batches respectively and beat in medium-low speed until the batter is smooth without lumps, approx. 1 minute.
6.	Mix 2 tbs. of the egg yolk batter with 10 drops of yellow coloring and 2 drops of red coloring in a small bowl. Add ¼ cup of the meringue and gently fold to combine. Place the orange batter in a pastry bag or a small plastic bag. Pipe the batter onto the pumpkin patterns on the parchment paper. Bake in the oven for 3 minutes. Remove the pan from the oven.
7.	Add 1/3 of the remaining meringue to the remaining egg yolk batter and mix with a rubber spatula. Then pour the egg yolk batter into the meringue. Gently fold the mixture in a down-cross-up-and-over motion until the meringue and egg yolk batter are combined. Do not over-mix. Pour the cake batter into the baking pan and smooth the surface with a spatula. Knock the pan on the counter several times to get rid of the air bubbles.
8.	Place the pan on the middle rack of the oven and bake for about 16 minutes, or until a toothpick comes out clean after you inserted it into the center of the cake.
9.	Remove the pan from the oven. Carefully flip the cake onto another piece of parchment paper. Gently peel the parchment paper away from the cake. Flip the cake again so the side with pumpkin pattern is facing down. Score three lines (2cm apart) along the edge of one short side. Do not cut all the way through. Spread the pumpkin banana mousse all over the surface of the cake, leave 1" gap at the end.
10.	Roll the cake from the narrow side closed to your body over the filling to the other end. Wrap the roll with a piece of food plastic wrap and store in the fridge for at least 2 hours before serving.
11.	Mix the green tea powder and cocoa powder with 1 tsp. of water respectively. Use a clean small brush to paint the pumpkin outline with the cocoa liquid and paint the stems with green tea liquid.