Saturday, July 16, 2016

黄金海绵蛋糕 Golden Sponge Cake


Many thanks to Nasi Lemak Lover for sharing this crack free cottony soft and yummy cake recipe. It's truly yummy.
这道无裂,松软即美味的蛋糕食谱来自Nasi Lemak Lover 。感恩!


黄金海绵蛋糕
Golden Sponge Cake
Recipe credits from Nasi Lemak Lover 


Ingredients 材料
(A)
100g Salted Butter 咸牛油
100g Cake Flour 蛋糕粉
6 Grade A Eggs Yolks 蛋黄
110g Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细糖
12g Corn Starch 玉米粉


Directions 做法

Preheat oven to 140C degrees.
烤箱预热至140C度。


Combine castor sugar and corn starch (B) together into a small bowl. Set aside.
把B细糖和玉米粉一起混入小碗,混匀后搁置待用。

Heat up butter (A) in saucepan until melted and bubbles started to form. Remove from heat.
把咸牛油A装入锅里烧热直到融化而气泡开始形成就立刻离火。

Stir in sifted cake flour (A) into the hot butter mixture to combine into paste. Add milk to the paste until the mixture becomes batter.
拌入已过沥的蛋糕粉A混合成糊状。接着便加入鲜奶不停的搅拌均匀。

Whisk in one egg yolk to the cake batter and stir non stop until combine. Continue the same process for the balance egg yolks until fully incorporated. Add vanilla extract and mix evenly. Set aside.
拂入一粒蛋黄搅匀,继续将剩余的蛋黄随着同样的做法一个一个的混入蛋糕糊直用完为止。再倒入香草精混匀。搁置待用。




In the bowl of a clean and dry mixer, beat egg whites till foamy. Add 1/3 of the castor sugar corn starch mixture (B) and continue beating for a until soft peak. Add in the balance sugar and corn starch mixture in 2 batches while beating the egg whites until stiff peaks.
把蛋清装入一个干净即无油脂的搅拌盆,以中速打至起泡后加入1/3细糖继续打至浓稠。再分两次加入其余的细糖和玉米粉继续以高速打至硬性发泡即可。

Transfer 1/3 of the beaten egg whites into the cake batter and use a hand whisk to mix to incorporate.
Transfer another 1/3 of the beaten egg whites into the batter and gently fold to combine.  Repeat the same process for the remaining egg whites till well combined.
取1/3蛋白糊拌到蛋黄糊中,用手拂混合纳入。再取出1/3蛋白糊拌入蛋黄糊中,轻轻的从下向上翻至拌匀。继续采用刚刚同样的做法将其余的蛋清混入, 迅速搅拌均匀。




Transfer cake batter into an 8 inch round cake pan and place the cake at the lower rack of the oven. Bake at 140C degrees for 25 mins and later increase the oven temp to 170C for another 25-30 mins until cooked. ( I use an 'no fan' convection oven).
把蛋糕糊转移入8寸的原型模具,入烤箱前摔一下模使面糊表面平整内部无大气泡。送入已预热好的烤箱的下部搁架移140C度烘烤25分钟,再调高热度至170C继续烘烤25-30分钟至蛋糕熟透即可 (我采用的是无风扇的对流炉)。

Flip the cake upside down and allow the cake to completely cool in the pan before unmoulding.
蛋糕烤熟马上倒扣在铁架上待凉,等冷却后才脱模。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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