作法
- 低筋麵粉、泡打粉與鹽過篩。另取一碗，將椰漿、油、蛋黃、60克糖、斑蘭精與香草精打勻至滑順、呈淡綠色。
- 乾粉加入濕料中，攪打至剛好均勻——切勿過度攪拌。麵糊應呈均勻綠色、略濃稠。
- 另取一只完全無油的乾淨鋼盆，蛋白與塔塔粉打至濕性發泡。將100克糖分批加入，繼續打至「硬性但非乾燥」的尖峰——拉起打蛋器時，尖端應略略下彎。
- 先將三分之一蛋白霜大力拌入蛋黃糊中以稀釋，再分兩次輕柔翻拌剩餘蛋白霜。最後麵糊應呈均勻的綠色，無白色紋路。
- 倒入未抹油的23公分戚風蛋糕模。在桌面輕敲一下排出大氣泡。以165°C烤50分鐘——竹籤插入應乾淨拉出，頂部呈深綠—棕色。
- 出爐立即倒扣（戚風模有腳即為此用），完全倒扣冷卻約90分鐘。以小刀沿模緣劃一圈後脫模。切片直接食用。新加坡有些版本會淋上椰糖漿（gula melaka）；經典款則不加任何裝飾。
Common questions
Can 斑蘭戚風蛋糕 be made ahead?
斑蘭戚風蛋糕 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 斑蘭戚風蛋糕 spicy?
斑蘭戚風蛋糕 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 斑蘭戚風蛋糕 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 斑蘭戚風蛋糕 to make at home?
斑蘭戚風蛋糕 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 斑蘭戚風蛋糕 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
斑蘭戚風蛋糕幾乎就是新加坡的生日蛋糕——每家超市與烘焙店都有，居家烘焙者也視之為基本功。Bengawan Solo這家娘惹烘焙連鎖讓這款蛋糕成為國民美味。戚風技法源於香港，二十世紀中葉經由新加坡的烘焙學校傳入；斑蘭則是本地的添加。鮮綠的色澤——有時來自天然、有時來自添加——是它的視覺標誌。做得好的斑蘭戚風蛋糕應輕如雲；若口感扎實，多半是蛋白打過頭，或拌粉時手法太重。
