My Mind Patch: Honey Castella Cake 蜂蜜长崎蛋糕

Tuesday, 10 December 2013

Honey Castella Cake 蜂蜜长崎蛋糕

This is a simple cake which uses eggs, sugar, honey, bread flour and milk to bake. It's a beautiful cake with very fine texture. To minimize the number of big air bubbles within the batter is a big challenge to the baker. Thanks so much to kitchentigress for sharing this recipe :)

Yield: one 20x9x6cm cake

Ingredients材料

All ingredients in room temperature

全部材料以室温操作

85g egg whites 蛋白, about 2 1/4 eggs

60g fine sugar 细糖

60g egg yolks 蛋黄, about 4 yolks

20g honey 蜂蜜

20g milk* 牛奶*

60g bread flour 高筋面粉

* can be substituted by coconut milk

* 可由椰浆代替

Directions 做法

1. Lightly grease a 21x9.5x6.5 cm silicone loaf mould with butter. Or, line a metal loaf mould with parchment paper.

在一个21x9.5x6.5cm 的长形silicone蛋糕模内轻涂上奶油。或在一个金属长形蛋糕模中铺上不沾粘烘烤纸。

Or 或，

2. Add egg whites to a greased-free dry mixing bowl.

将蛋白打在一个干净无油脂的钢盆内

3. Beat egg white using an electric hand mixer, set at medium high speed, till frothy. Reduce the speed to low, and add in sugar in three lots.

Increase the mixer speed to high, beat the meringue till firm peaks formed (the tip of the egg white slightly bent). This process takes about 1 minute. Reduce the mixer speed to low, and continue to beat for about 1 minute.

用电动打蛋器以中速将蛋白略打发。分三次加入细糖，以低速先混合，再以高速打至湿性发泡，蛋白的尖角略弯下，大概需打1～2分钟。最后以低速打一分钟，把大气泡打成细气泡。

4. Add egg yolk, one at a time, to the meringue.

加入一颗蛋黄混均后，再加入另一蛋黄，直至把蛋黄加完。

5. Add in honey and blend well.

将蜂蜜加入混均。

6. Sift in the flour and mix using the whisk detached from the mixer. The flour to be added in 2 lots.

Avoid over mixing, which will end up with a harder cake texture.

将打蛋器从电动打蛋机取下，用手操作搅拌面粉和蛋糊。将面粉分两次筛入蛋糊中拌匀。
避免过度搅拌，以影响蛋糕口感

7. Slowly drizzle the milk over the surface of the batter. Mix only the surface layer of the batter. This is to avoid the milk sinking to the bottom of the batter.

Finally, use a silicone spatula to do the overall even mixing. Avoid stirring in big air bubbles to give the cake a fine texture.

轻轻将牛奶浇在面糊上，用打蛋器慢慢的与上层的面糊混均后，再用橡皮刮刀把整个面糊混匀。

While mixing, give the mixing bowl a few jerks in the process to get rid of big air bubbles.

在搅拌的过程，敲打容器数次以震除蛋糕糊中的大气泡。

8. Pour the batter slowly into the cake mould. The flowing process allow the batter to get rid of some trapped air.

Bang the cake mould la few times to level the top, as well as to get rid of trapped air.

慢慢将面糊流入蛋糕模中，在流动的过程，一些气泡会被消除掉。敲打蛋糕模数次以震掉面糊中的空气。

9. Place the cake batter and a small cup of hot water onto a baking tray placed at lowest shelf of the oven. Bake the cake in the preheated oven set at 160 degree Celsius for 30~35 minutes.

Using a silicon mould would require shorter baking time, about 30 minutes will do.

将蛋糕模和一小杯热水放在一烘烤盘置于已预热至160度C的烤炉下格，烘烤30～35分钟，直至蛋糕熟透。

用silicone蛋糕模的时间较短，大概30分钟就够。

10. Remove the cake from the oven, and let it cools over a wire rack for 1 minute. Bang the cake mould against the work top at a height of about 20 cm, for 2 to 3 times, till the cake surface wrinkle slightly. This helps the cake to keep its height after cooling down.

将蛋糕从烤炉取出，放在架子降温1分钟。举起蛋糕模至20cm高度再松脱落下工作台2至3次，直至蛋糕表面出现细纹。这有助蛋糕在降温后不缩小。

11. Let the cake cool down on a wire rack. After cake has completely cool down, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould.

蛋糕放在架上降温。等蛋糕完全冷却后，用小刀绕蛋糕划一圈，倒扣出来。