Thursday, 27 February 2014

Baked Vanilla Light Cake 烤香草鸡蛋糕

A light cake with simple ingredients :)

Yield: One 16 cm round cake

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 


2粒 蛋,蛋白蛋黄分开
60g 细糖
1/2小匙 香草精
1/4小匙 泡打粉

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.

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.

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

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.

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

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.

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.

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

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. 

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

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

12. Bake the batter at 180 degree Celsius for 10 minutes, then reduce to 170 degree Celsius for another 20 to 25 minutes.
Reduce the temperature, when the surface of the cake starts to turn golden.

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

14. Cut and serve :)
切片享用 :)

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