海绵蛋糕、戚风蛋糕






香草戚风蛋糕 Pandan Chiffon Cake

INGREDIENTS:
(A)
Egg yolks 6 个
Castor sugar 80 g
Pandan juice (with coconut milk) 120g
Self raising flour (sieved) 200g
Salad Oil 70 g

(B)
Egg whites 6 个
Castor sugar 70 g
Cream of tartar ½ tsp

METHOD:

1)On high speed, beat egg yolks and castor sugar till light and fluffy. On medium speed, slowly add in pandan juice and sieved flour. Add in salad oil and mix well.

2) In a separate bowl, beat egg whites and cream of tartar for a while, then 3 times add in castor sugar, beat on high speed till stiff.

3) Fold in no. 1 into no. 2 manually. Mix it well very slowly.

4) Pour cake mixture into mould and bake in a preheated oven at 180˚C for 45 mins.

5) Invert the baked cake to cool. To remove cake, run a sharp knife along the side of cake mould.

TIPS:
Always use fresh, grade B eggs for baking .
Sieved flour will ensure a lighter texture.
Never use flour that has been kept in the refrigerator.
Cake must be thoroughly cooled before removing or else the skin flakes off.

海绵蛋糕

材料:
全蛋 5 个
细砂糖 75g
水/鲜奶/香草汁 50g
黄油 1 tbsp
自发面粉/ 特幼面粉200g
奶油 50g

做法:
1)全蛋加黄油然后加入细砂糖打至浅黄色。
2)自发面粉过筛后加入, 并用高速搅拌至变成米白色且非常浓稠的状态。
3)将奶油隔水溶化,加入(2)拌匀。(慢速约2 分钟)
4)倒入模型(铺上吸油纸) 约8 分满,即可烘烤成蛋糕。
5)Preheated oven 180˚C 烘烤 20 – 25 分钟。

小贴士:
全蛋打法的面糊容易消泡,如果不使用黄油,应避免过度的搅拌,否则蛋糕烘烤时将无法膨胀。

1 comment:

  1. Did you know you can create short urls with AdFly and make cash for every click on your short links.

    ReplyDelete