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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

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 :)


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