【杏仁粉戚风蛋糕】
MaomaoMom
有网友问, 毛毛妈能不能做款糖尿病人也可以吃的蛋糕呀. 圣诞节做了这款健康的杏仁粉戚风蛋糕. 用了 罗汉果糖, 没有热量嘀, 更健康. 一个蛋糕只用了4大匙面粉, 低卡低碳水, 高蛋白健康蛋糕, 任何人都可吃啊.
用料:
1：杏仁粉1/2杯(59克)；
2：低筋面粉4大匙(35克),
3: 泡打粉（baking powder）1/3茶匙；
4：大号鸡蛋的蛋白4个，白醋1/2茶匙或塔塔粉1/3茶匙， 罗汉果糖3大匙（39克）；
5：大号鸡蛋的蛋黄4个，罗汉果糖2大匙（28克），牛油果油或其他油2大匙(25克), 水2大匙(30克), 香草香精1茶匙;
其他:
5: 22×22 cm 玻璃烤盘.
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、打蛋白的盆一定要干净无水的盆。先将1-3料的杏仁粉, 面粉和泡打粉拌匀待用。
2、蛋白和1/2茶匙白醋放盆里(图1), 打蛋器高速打1-2分钟，然后慢慢加入3大匙罗汉果糖(图2), 再继续打3-4分钟左右至挺。烤箱预热340F.
3、将蛋黄及所有5料的糖，油，水等放一盆里, 用打蛋器高速打30秒, 最后放入1-3料拌匀的杏仁粉, 面粉及泡打粉(图3)，低速打30秒, 再高速打1分钟。
4、将先前打发的蛋白的1/3放入蛋黄糊里(图4)，用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里，用橡皮刀从上往下翻拌均匀(图5)，一定要翻拌均匀，这样蛋糕体才细腻,可以参考这个视频.
国内的亲看这个视频： https://www.bilibili.com/video/BV1Ri4y1s7hJ/
5、将面糊倒入22×22厘米的玻璃烤盘或8寸烤模里(图6), 抹匀.将烤盘放入预热至340F/170摄氏度的烤箱内，烤33分钟左右拿出。
6、蛋糕倒放20分钟(图7)，然后翻过来冷凉20分钟。用一小薄刀，沿烤盘边轻轻将蛋糕剥离。用橡皮刀从左右两边铲松蛋糕(图8)，切16等份，放入密闭盒子里，冷透即可食用。
爱心分享：
做戚风蛋糕最关键的两步是：第一蛋白要打到挺，第二蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀，这样蛋糕体才细腻。
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