Thursday, 1 September 2016

棒果天使蛋糕 ~ Hazelnut Angel Cake




食谱取自 : 天使蛋糕 @ Chef Kevin Chai 棒果天使蛋糕

材料 :
80ml  鲜奶
70g 棒果酱
1g 
70ml  玉米油
80g  低筋面粉 ( 我放90g 低筋面粉 , 没放可可粉 )
40g 棒果粉
10g 可可粉
220g  蛋白
2g  塔塔粉
75g  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,棒果酱,盐,玉米油,面粉,棒果粉,可可粉和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 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

Hazelnut Angel Cake

Ingredients :
80ml fresh milk
70g hazelnut spread
1g salt
70ml corn oil
80g low protein flour ( I use 90g low protein flour and omit cocoa powder  )
40g ground hazelnut
10g  cocoa powder
220g egg whites
2g cream of tartar
80g 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 , hazelnut spread , salt , corn oil , flour , ground hazelnut , cocoa powder 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 .

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