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.
雪紡蛋糕一般都會帶有檸檬的芬芳，不過這一款西雅圖雪紡蛋糕走了一個不同的路數(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果口味。不過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
兩個大雞蛋，蛋清蛋黃分離，再加四個雞蛋的蛋清

* 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.
充分攪拌核桃油、蛋黃、咖啡、可可粉和香草精，然后將第一步中的混合物倒入，充分攪勻。

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個蛋清打至起泡，加入塔塔粉，繼續(xù)打成最細小的泡沫狀，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，烤45分鐘左右。直到你用牙簽插入正中、抽出時干凈無粘著，就可以享用啦！