Friday, 2 September 2016

洛神花天使蛋糕 ~ Roselle Angel Cake


材料 :
120ml  鲜奶
70g 洛神酱
70ml  玉米油
100g  低筋面粉
220g  蛋白
2g  塔塔粉
80g  细砂糖
8大匙 洛神酱

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,洛神酱,盐,玉米油,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. 把少许面糊倒入烤盘,再把面糊和洛神花酱间隔倒入烤盘,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。

Roselle Angel Cake

Ingredients :
120ml fresh milk
70g roselle jam
1g salt
70ml corn oil
100g low protein flour
220g egg whites
2g cream of tartar
80g caster sugar
8tbsp roselle jam

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 ,strawberry jam / compote , salt , corn oil , 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. Drop some batter onto baking tin , then spread batter and roselle jam alternatively 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 .