Sunday, 10 July 2016

班马天使蛋糕 ~ Zebra Angel Cake

 


 


食谱取自 : 天使蛋糕 @ Chef Kevin Chai

班马天使蛋糕

材料 :
150ml  鲜奶
1g 
90ml  玉米油
125g  低筋面粉
1/2小匙  香草精
1大匙 柠檬汁
280g  蛋白
3g  塔塔粉
95g  细砂糖
5g 竹炭粉

做法 :
1. 准备1个8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,面粉,香草精,柠檬汁和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;取出半份面糊加入竹炭粉,拌匀。

5. 把一大匙原味面糊舀入烤盘,再一大匙竹炭面糊舀入在原味上,重覆做法直至完成所有面糊。

6. 把蛋糕盛入烤箱烘约30分钟至熟 ( 我用150 60分钟 )。取出倒扣在架子上待冷却。

7. 把蛋糕从烤盘取出, 即可切片。


Recipe source : Angel Cakes by Chef Kevin Chai

Zebra Angel Cake

Ingredients :
150ml fresh milk
1g salt
90ml corn oil
125g low protein flour
1/2tsp vanilla essence
1tbsp lemon juice
280g egg whites
3g cream of tartar
95g caster sugar
5g charcoal powder

Method :
1. Line a bottom of a 8-in baking tin with greaseproof paper . Preheat oven to 160c.

2. In a mixing bowl , stir fresh milk , salt , corn oil , flour , vanilla essence , lemon juice 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 . Divide batter into half and mix with charcoal powder .

5. Spoon 1tbsp of original batter alternately with 1tbsp of charcoal batter into cake tin . Continue the method until finished the batter .

6. Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c )  . Remove and leave to cool on wire rack .

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