Chiffon cakes tend to feature delicate aromas such as lemon. This cake takes a different route to flavor with rich-tasting cocoa powder, cinnamon, and brewed espresso. Walnut oil gives the cake a delightfully nutty quality, but you could also use extra-light olive oil.
雪紡蛋糕一般都會(huì)帶有檸檬的芬芳，不過(guò)這一款西雅圖雪紡蛋糕走了一個(gè)不同的路數(shù)：加入厚重的可可粉、肉桂和現(xiàn)泡意式濃縮咖啡，而核桃油的使用也給它帶入一種令人愉悅的堅(jiān)果口味。不過(guò)你也可以用超低脂的橄欖油替代。

Ingredients
所需材料

* 2 1/4 cups cake flour
二又四分之一杯蛋糕粉（低筋面粉），一杯約為180毫升

* 1 1/2 cups sugar
一杯半糖

* 1 tablespoon baking powder
一茶匙烘焙粉

* 3/4 teaspoon ground cinnamon
3/4茶匙肉桂粉

* 1/2 teaspoon salt
半茶匙鹽

* 1/2 cup walnut oil or extra-light olive oil
半杯核桃油或低脂橄欖油

* 2 large eggs, separated, plus 4 large egg whites
兩個(gè)大雞蛋，蛋清蛋黃分離，再加四個(gè)雞蛋的蛋清

* 3/4 cup brewed espresso or other dark-roast coffee, at room temperature
3/4 杯現(xiàn)泡意式濃縮咖啡，或其他重烘焙咖啡，室溫

* 2 tablespoons unsweetened cocoa powder
兩茶匙不加糖可可粉

* 1 teaspoon vanilla extract
一茶匙香草精

* 1/2 teaspoon cream of tartar
半茶匙奶油或塔塔粉

How to make it
制作步驟

1. Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.
325華氏度（160攝氏度左右）預(yù)熱烤箱。將面粉、糖、烘焙粉、肉桂和鹽混合，倒入一個(gè)中等大小的碗里。

2. Whisk the walnut oil with the egg yolks, espresso or coffee, cocoa powder, and vanilla together in a large bowl until smooth. Fold the flour mixture into the egg mixture until well-combined.
充分?jǐn)嚢韬颂矣?、蛋黃、咖啡、可可粉和香草精，然后將第一步中的混合物倒入，充分?jǐn)噭颉?/div>

3. Beat the 6 egg whites until frothy in a small bowl. Beat in the cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into the batter.
將6個(gè)蛋清打至起泡，加入塔塔粉，繼續(xù)打成最細(xì)小的泡沫狀，翻碗不倒。再慢慢加入之前的混合物。

4. Spoon the batter into an ungreased 10-inch tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
將混合物倒入不加油的淺烤盤(pán)，烤45分鐘左右。直到你用牙簽插入正中、抽出時(shí)干凈無(wú)粘著，就可以享用啦！