Sunday, 29 May 2016

柠檬天使蛋糕 ~ Lemon Angel Cake




食谱取自 : 天使蛋糕 @ Kevin Chai

柠檬天使蛋糕

材料 :
120ml  鲜奶
1g 
70ml  玉米油
50g. 自制柠檬酱 / 市售柠檬酱
2大匙 柠檬汁
1大匙 柠檬皮屑
100g  低筋面粉
220g  蛋白
2g  塔塔粉
60g  细砂糖

做法 :
1. 准备17寸圆形烤盘,底部铺上油纸。预热烤箱160c , 备用。

2. 在搅拌盆将鲜奶,盐,玉米油 ,柠檬酱 , 柠檬汁,柠檬皮屑 ,面粉和50g 蛋白搅拌均匀,备用。

3. 在搅拌机将剩余的蛋白和塔塔粉打发至粗泡沫状,将细砂糖分次加入,继续打发至硬性发泡。

4. 把蛋白霜分次加入鲜奶糊中,搅拌均匀成面糊。

5. 把面糊倒入烤盘,铺平,盛入烤箱烘约30分钟至熟( 我用150度烤60分钟 )。取出倒扣在架子上待冷却。

6. 把蛋糕从烤盘取出, 即可切片。


Recipe source : Angel Cake by Kevin Chai

Lemon Angel Cake

Ingredients :
120ml fresh milk
1g salt
70ml corn oil
50g store bought lemon filling jam / homemade lemon curd
2tbsp lemon juice
1tbsp grated lemon rind
100g low protein flour
220g egg whites
2g cream of tartar
60g caster sugar

Method :
1. Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to 160c.

2. In a mixing bowl , stir fresh milk , salt , corn oil  , lemon jam , lemon juice , lemon rind , flour and 50g of egg whites until well combined .

3. In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks forms . Gradually add in sugar , continue whisk until stiff peaks forms .

4. Gradually fold the egg white foam into milk mixture until forms batter .

5. Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .

6. Remove cake from cake tin , slice and serve .