Fruit Jam Ogura Cake 果酱相思蛋糕

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: 15 cm round cake 圆蛋糕

Yolk batter 蛋黄糊

Ingredients 

2 yolks, cold 冷蛋黄

1 whole egg, cold 冷全蛋

40g fruit jam 果酱

20g milk 牛奶

20g corn oil 粟米油

33g top flour 低筋面粉

1/16 tsp salt 盐
 

Egg white Meringue 蛋白糊

Ingredients

2 egg whites, cold 冷蛋白

20g fine sugar 细糖

1/8 tsp cream of tartar 嗒嗒粉

Directions 做法

1. Lightly grease a 6 inch round cake mould with butter. Line the bottom of the cake mould with parchment paper.

在6寸圆形蛋糕模内轻涂上奶油，在底部铺上不沾粘烘烤纸。

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 speed, till frothy. Add in the cream of tartar and fine sugar, continue to beat at low speed till all ingredients are well combined.

Increase the mixer speed to high, beat the meringue till soft peaks formed (the tip of the egg white slightly bent). This process takes about 2 minutes. Set aside.

用电动打蛋器以中速将蛋白略打发。加入细糖与嗒嗒粉后，以低速先混合，再以高速打至湿性发泡，蛋白的尖角略弯下，大概需打两分钟。

4. In another mixing bowl, beat egg yolk and whole egg till pale. Add in corn oil and mix well.

在另一搅拌盆中，将蛋黄和全蛋打至浓稠呈淡黄色，再加入粟米油混合。

5. Add in fruit jam and milk. Blend well.

将果酱和牛奶加入混均。

6. Loosen the flour and salt using a hand whisk, before adding to the yolk batter in (5). The flour to be added in 2 lots.

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

用打蛋器将面粉和盐搅松，再分两次，将面粉加入蛋黄糊中。
避免过度搅拌，以影响蛋糕口感

7. Fold in 1/3 of the meringue from (3) into the yolk batter. Mix well before adding the remaining meringue.

将1/3的蛋白糊加入蛋黄糊中，混均后再加入其余的蛋白糊

8. Pour the batter slowly into the cake mould. Tap the cake mould lightly a few times to level the top, as well as to get rid of trapped air.

慢慢将面糊倒入蛋糕模中。轻敲蛋糕模数次以震掉面糊中的空气。

9. Pour about 300g of hot water into a baking tray placed at lowest shelf of the oven. Preheat the oven to 160 degree Celsius.

将300g的热水倒入一烘烤盘置于烤炉下方。将烤炉预热至160度C.

10. Place the cake mould into oven at mid shelf and bake at 160 degree for 15 minutes. Lower to 140 degree Celsius for  another 15 minutes or till an inserted stick came out dry.

During the final 5 minutes, if you starts to smell the nice aroma of the cake, and the cake starts to reduce in height, test the readiness of the cake with a stick. Over baking will cause the cake to shrink in volume.

把蛋糕放入烤炉中格，以160度C烤15分钟，再以140度C烤15分钟。可用竹签插入蛋糕以探测蛋糕是否已熟。

当进入最后5分钟，如果开始闻到蛋糕的香味，蛋糕也开始缩矮，就可用竹签察看蛋糕是否已熟。超时烘烤会造成蛋糕萎缩。

12. Remove the cake mould from the oven, and invert it over a wire rack to cool down immediately. This is to prevent the cake from shrinking in height.

将蛋糕模立即倒置在架子上放凉，以防蛋糕缩小。

13. After about 1 minute, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. Continue to cool down over the wire rack.

过了大概1分钟后，用小刀绕蛋糕划一圈，倒扣到架子上摊凉。

14. When the cake has cooled down completely, cut and serve. 

 

当蛋糕完全冷却后，切块食用 :)