6” Orange Chiffon Cake | Patterned Cake | How to draw with Cake Batter | 橙子戚风蛋糕 | 无需绘画技巧也能完成的彩绘蛋糕

Today we are going to make an orange chiffon cake with orange pattern painted on it! This cake looks very impressive but it’s surprisingly easy to make!
今天我们要做一个橙子味的戚风蛋糕，并会在上面画上橙子的图案！这个蛋糕制作却出奇的简单而且无需任何绘画技巧！

Timecode:
0:00 – Intro
0:09 – How to make the decorating batter(制作图案面糊)
1:45 – How to draw pattern with cake batter (如何用面糊来画图)
2:41 – Orange chiffon cake batter (做蛋黄糊)
3:14 – Whip the egg whites(打发蛋白)
4:26 – Mixing egg whites and egg yolk batter (混合蛋清和蛋黄糊)
4:56 – Bake the chiffon cake (烤蛋糕)
6:26 – How to make lightly salted whipped buttercream （制作咸奶油）
8:01 – How to decorate the painted cake（如何完成蛋糕）


Ingredients 材料:
1) Decorating batter 图案面糊:
• 35g room temperature softened unsalted butter (35克室温软化的无盐黄油)
• 35g room temperature egg white (35克室温蛋白)
• 35g powdered sugar (35克糖粉)
• 35g cake flour (35克低筋面粉)

2) 6” Cake (6寸蛋糕):
• 3 Eggs (3个蛋)
• 30g Veg. Oil (30克 植物油)
• 45g Cake flour (45克 低筋面粉)
• 20g Milk (20克 牛奶)
• 25g Orange juice (25克橙汁)
• Zest of 1 orange - about 1 tbsp (1 个橙子皮碎 - 约 1 汤匙)
• 50g Sugar (50克 糖)
• 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁)

3) Lightly salted whipped buttercream 咸奶油:
• 65g Softened unsalted butter (65克软化无盐黄油)
• 2g Salt (2克盐)
• 25g Powdered sugar （25克糖粉）
• 265g Heavy whipping cream, temperature between 70°F to 80°F. （265克浓奶油, 温度为 21 °C 至 26 °C之间。）

Convert to 8” Cake (转换为8寸蛋糕):
• 5 Eggs (5个蛋)
• 50g Veg. Oil (50克 植物油)
• 75g Cake flour (75克 低筋面粉)
• 35g Milk (35克 牛奶)
• 40g Orange juice (40克橙汁)
• Zest of 2 orange - about 2 tbsp (2 个橙子皮碎 - 约 2 汤匙)
• 85g Sugar (85克 糖)
• 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁)
Whipped buttercream for the 8" cake: just double the recipe above. (8"蛋糕的咸奶油：只需将上述配方翻倍即可。)

Baking time and temperate for 8" cake is the same as 6". Check the cake by inserting a skewer into it and see if it comes out clean. If not, then bake for 5 more minutes. (8＂蛋糕的烘烤时间和温度与 6＂蛋糕相同。将竹签插入蛋糕中看抽出来时是否干净，检查蛋糕是否已经烤好。如果没有，则再烤多 5 分钟。)


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