Saturday, 11 June 2016

可可天使蛋糕 ~ Cocoa Angel Cake




食谱取自 : 天使蛋糕 @ Kevin Chai

可可天使蛋糕

材料 :
120ml  鲜奶 
65g 黑巧克力 ( 融化 )
1g  
70ml  玉米油
80g  低筋面粉
20g  可可粉
1/4小匙  可可香精  ( 我没放 )
220g  蛋白
2g  塔塔粉 ( 我没放 )
70g  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,巧克力酱 盐,玉米油,面粉,可可粉,可可香精和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

Cocoa Angel Cake

Ingredients :
120ml fresh milk 
65g cooking chocolate ( melted )
1g salt
70ml corn oil
80g low protein flour
20g cocoa powder
1/4tsp chocolate emulco  ( I omit it )
220g egg whites
2g cream of tartar ( I omit it )
70g 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 , chocolate sauce,  salt , corn oil  , flour , cocoa powder , chocolate emulco 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 .