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Sunday, 15 June 2014

Mango Yoghurt Ogura Cake


A moist sponge cake baked using the steam-baked method. The main characteristic of this cake is it can be baked with cold ingredients straight from the fridge:)

Yield: 18 x18 cm square cake 方形蛋糕

Ingredients
Using cold eggs from the fridge 
5 egg whites 蛋白
70g fine sugar 细糖
1/4 tsp cream of tartar 酒石/嗒嗒粉

5 yolks 蛋黄
1 egg 全蛋
135g mango yoghurt 芒果优格
40g coconut/vegetable oil 椰油/植物油
65g top flour 低筋面粉
1/4 tsp salt 盐

Direction
1. Line a 18x18cm cake tin with parchment paper.
将一个18x18 cm 的方形蛋糕模铺上烘烤纸。

2. In a mixing bowl, beat egg yolks and1 egg till slightly pale and foamy. Add in coconut oil and mix well. Follow by yoghurt at medium high speed till foamy (about 3~4 minutes). 
取另一大盆,将蛋黄和全蛋打发,再加入椰油搅打、再加芒果优格以中高速打至松发(大概3~4 分钟)。

3. Add salt to flour. Loosen the flour and salt using a hand whisk. Blend the flour mixture into the yolk mixture in (2) till smooth using the whisks detached from the hand mixer. 
Do not over mix the batter.
把盐加入面粉中,以打蛋器混均,分三次,一起搅入(2)的蛋黄糊中,混至不见粉就行,避免过分搅拌面糊,以影响蛋糕口感。


4. Place egg white in a clean and grease-free mixing bowl. Beat egg white using an electric mixer at high speed till the egg whites becomes frothy.
将蛋白放入一个干净无油的钢盆,用电动打蛋器高速打发。

5. Mix cream of tartar and fine sugar in a bowl. Add the sugar mixture to the egg white in 3 lots and mix in low speed.
Increase the mixer's speed to high and beat egg white till firm peaks formed (the tips of the egg white slightly bent). Set aside.
把嗒嗒粉和糖混合,分三次,以低速加入蛋白中混均后,再以高速打至湿性发泡(当提起打蛋器,竖立的蛋白尖端会微下弯)。



6. Fold in 1/3 of the egg white meringue into the yolk batter in (3).  Then return the mixture to the remaining 2/3 meringue. Stop mixing when no trace of egg white can be seen.
将1/3的蛋白糊加入(3)的蛋黄糊中混均,再倒回剩余的蛋白混均。


7. Pour about 500 g of hot boiling water to the baking tray place at the bottom shelf of the oven. Preheat the oven to 170 degree Celsius.
将400g的热水倒入放在底层的托盘,再将烘炉预热至170度C。

8. Pour the batter into the lined cake tin. Give the tin a few light taps to get rid of trapped air bubbles.
将面糊倒入蛋糕模中后,轻敲蛋糕模数下以抖掉隐藏在面糊中的气泡。


9. Place the cake batter into the preheated oven, and lower the temperature to 160 degree Celsius and bake for 30 minutes. Then further lower the temperature to 140 degree Celsius and bake for 15 ~20 minutes. The cake is ready when the centre raise to level with the surrounding.
将蛋糕送进烤箱后,就将温度调低至160度C烘30分钟,再以140度烘15~20分钟。

Lightly press the spoon at the top of the cake, if the surface spring back, then the cake is done.
用一只长柄茶匙轻压蛋糕表面,如果表面回弹,表示蛋糕已熟。


10. Remove the cake from the oven. Immediately, invert out the cake from the cake tin onto a wire rack to cool.
把蛋糕从烤箱移出,立即倒扣于网架上摊凉。





12. After the cake has cool down,  cut and serve. Best if serve cold  :)
等蛋糕冷却后就可切块来享用。冷藏后口味更佳 :)




Recipe adapted from:
http://lazymamainkitchen.blogspot.sg/2013/12/soft-mango-yogurt-ogura-cake-14.html?m=1

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