Baked Vanilla Light Cake 烤香草鸡蛋糕

A light cake with simple ingredients :)

Yield: One 16 cm round cake

Ingredients:

All ingredients at room temperature 

2 eggs, separated
60g fine sugar

50g milk

15g condensed milk
10g vegetable oil

1/2 tsp vanilla essence

70g top flour
1/4 tsp baking powder 

材料

全部材料以室温操作

2粒 蛋，蛋白蛋黄分开

60ｇ 细糖

50ｇ牛奶

15ｇ炼奶

10ｇ食油

1/2小匙 香草精

70ｇ低筋面粉

1／4小匙 泡打粉

Direction

1. Lightly coat a 16 cm round cake mould with butter, and line the bottom with parchment paper.

把一个16cm 蛋糕模涂上一层奶油，再在底部铺上防沾烘焙纸。

2. Mix top flour and baking powder in a bowl. Set aside.

把低筋面粉和泡打粉混均。

3. Mix milk, condensed milk, oil and vanilla essence in a bowl. Set aside.

If your ingredients are cold, you may consider to keep them warm in a rice cooker for 10 minutes.

把牛奶、炼乳、油和香草精混均于碗中。如果材料是冷的，可放在电饭锅保温10分钟，回温至室温。

4. Whisk egg white in a clean and oil-free mixing bowl till frothy (about 1/2 minute at medium high speed).

将蛋白稍打发，以中高速打1/2分钟。

5. Reduce the mixer speed to low, and add in the sugar. When well mixed, increase the mixer speed to high and beat till the egg white show a pointed tip when lifted up. This takes about 1 minute.

搅拌器减速至低，加入细糖。混均后，加速至中高速，打大约1分钟，直至蛋白尾端呈弯曲状。

6. Slowly add in the egg yolk, one at a time.

各别将蛋黄加入。

7. Sieve in the flour mixture from (2) in 3 lots. Stir in clockwise and anti-clockwise direction alternatively. Stop mixing when no flour can be seen. Over mixing will produce a tougher cake.

将（2）的粉料分3次筛进蛋糊混合。以顺时钟、逆时钟方向搅拌，避免过度搅拌，以致蛋糕变硬。

8. Pour in the milk mixture from (3) in 3 additions. First mix with a hand whisk, then use a silicon spatula to scrap the side and the bottom of the mixing bowl, to prevent unmixed flour or milk from settling there.

Lightly bang the mixing bowl while mixing to release trapped air parcels.

将（3）的牛奶混合物分3次加入。先以打蛋器大略混合，再以刮刀把边缘和底部的材料混均。边搅拌、边轻打钢盆，以去除汽泡。

9. Preheat the oven to 180 degree Celsius. And place a small cup of hot water in it.

预热烤箱至180度C，并把一小杯热水放入。

10. Pour the batter into the lined cake mould. Lightly bang the cake mould to release trapped air. Allow the batter to stand for about 5 minutes to give the trapped air bubbles time to escape to the surface. 

将蛋糕糊倒入蛋糕模。轻打蛋糕模以去除汽泡。让蛋糕糊休息5分钟，好让汽泡有时间浮出。

Use the tip of the spatula to break the trapped air bubbles.

用刮刀边清除汽泡。

11. Spray some water mist over the surface of the batter. This is to prevent the surface from getting burnt too early.

在蛋糕糊表面洒一些水雾。这有助避免蛋糕表面太早被烤焦。

12. Bake the batter at 180 degree Celsius for 10 minutes, then reduce to 170 degree Celsius for another 20 to 25 minutes.

蛋糕先以180度C烤10分钟，再以170度C烤20～25分钟。

Reduce the temperature, when the surface of the cake starts to turn golden.

当蛋糕表面开始上色、就可调低温度。

13. Allow the cake to cool on the rack for 10 minutes before inverting it out to cool further.

让蛋糕在架上降温10分钟，再倒扣出来继续降温。

14. Cut and serve :)

切片享用 :)

Steamed Pork Floss Cake 蒸肉松蛋糕

Steamed soft vanilla sponge cake embedding fragrant sweet and savory crispy pork floss. 

Yield: One 14cm round cake

Ingredients:

All ingredients in room temperature 

2 egg whites

1/4 tsp lemon juice
70g fine sugar

2 egg yolks

50g whole milk

15g condensed milk
10g vegetable oil

1/4 tsp vanilla essence 

75g top flour
1/4 tsp baking powder 

3 tbsp crispy pork floss

1 twig Chinese coriander (optional)

材料

材料全以室温进行

2粒 蛋白

70ｇ 细糖

1/4 小匙 柠檬汁

2粒 蛋黄

50ｇ全脂牛奶

15ｇ炼奶

10ｇ食油

1/4 小匙 香草精

75ｇ低筋面粉

1／4小匙 泡打粉

3 大匙 肉松酥

1根 芫荽 （可免去）

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.

把一个14cm的蛋糕模铺上不沾粘烘烤纸。

2. Combine whole milk, condensed milk, vegetable oil and vanilla essence in a heat resistant bowl. 

将牛奶、炼乳、植物油和香草精盛入一个耐热碗中混合。

If your ingredients are cold, "keep warm" them in a rice cooker for 5 minutes. 

Remove from rice cooker, and set aside.

如果材料是冰冷的，可将材料放入电饭锅中以“保温”键加热5分钟，取出，置一旁待用。

3. Mix flour with baking powder using a hand whisk.

将低筋面粉与泡打粉混均。

4. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

将蛋白打在一个干净无油无水的搅拌盆，以中高速打数秒，加入柠檬汁，再继续打1/2分钟，直到蛋白发泡。降低速度，加入细糖。

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till firm peaks formed, or it can form a curve-down tip when lifted up.

当糖与蛋白结合，调高速度至中高速，继续将蛋白打到，当提起打蛋器时，蛋白尾端会弯曲。

5. Add in egg yolks, one at a time, to the egg white batter and mix well.

加入蛋黄，混均才加入另一颗蛋黄。

6. Sieve in 1/3 of the flour mixture from (3), and stir briefly to mix. Stop mixing even when only a few streaks of flour can be seen.Over mixing will result in a tougher cake.

筛入1/3份量（3）的面粉混合料,并用打蛋器用手大略搅合。蛋糕糊仍有些粉料也可停止搅拌，避免过度搅拌。

7. Add in the 1/2 of the milk mixture from (2). 

将(2) 的半份牛奶混合料加入。

Mix briefly with a pair of whisk,

先用打蛋器大略搅拌，

Add in the remaining flour and milk in alternating sequence, in the pattern of 

Flour➡️milk➡️flour➡️milk➡️flour

将剩余的面粉和牛奶混合物轮流加入混合。

面粉➡️牛奶➡️面粉➡️牛奶➡️面粉

Finally, use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

最后再用刮刀将边缘和底部的面粉或牛奶，刮出混均。

8. Pour half the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.

再将一半的蛋糕面糊一面慢慢倒入，一面轻敲蛋糕模，以铺平蛋糕糊和震掉汽泡。

9. Sprinkle the crispy pork floss evenly over the surface of the batter. You may add the bit size Chinese coriander stem too. 

平均的撒上肉松酥和切成细粒的芫荽茎。

10. Slowly pour in the remaining half of the batter. Tap lightly to even out the batter, as well as to release trapped air in the batter.

慢慢的把剩余的蛋糕糊倒入。轻敲以震掉汽泡和整平蛋糕糊。

Allow the batter to stand for 3 to 5 minutes before steaming. This gives the trapped air sufficient time to rise to the surface.

让蛋糕糊休息3到5分钟，以让汽泡有时间浮出蛋糕面。最后再轻敲桌面，把剩余的汽泡震出蛋糕面。

You may want to decorate the cake with Chinese coriander leaf.

可在蛋糕面摆上芫荽叶点缀。

11. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 9 minutes.

将蒸架放入滚着沸水的锅，放入装着蛋糕糊的蛋糕模，用中高火，蒸10分钟，再转中小火，蒸9分钟直至蛋糕熟透

12. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 

插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前，趁热将蛋糕连同蛋糕模摔在台面2～3次，这有助避免蛋糕缩小太多。

13. Allow the cake to cool in the cake tin for 5 minutes, before removing the cake from the cake tin and let it cool on the wire rack.

让蛋糕在模中冷却5分钟，再脱模，继续放在架上降温。

14. Cut and serve :)

切块享用 :)