蜂蜜凹蛋糕 ~ Honey Concave Cake

从日本红到台湾的半熟蛋糕 ！原本蛋糕体要烤得半熟的，但我不喜欢半熟的口感，所以就把“它” 烤至熟。如果你喜欢爆浆的口感，不妨将烤的时间减少10分钟。

食谱取自 ： 名食谱@ 第 86期

蜂蜜凹蛋糕

材料：
2个 鸡蛋
3个 蛋黄
20g 蜂蜜
30g 糖粉
1/4小匙 香草精
40g  低筋面粉

 

做法 ：

1. 先将1个18公分（7寸）烤盘内部铺上油纸，预热烤箱170c .

2. 将鸡蛋，蛋黄，蜂蜜和糖粉放入搅拌机，以快速打发，再转慢速搅拌一分钟。

3．加入香草精，拌匀后，取出。

                 

4．将筛过的面粉加入，轻轻拌匀成面糊。把面糊倒入烤盘，盛入烤箱烘约25 ~ 30分钟，或至熟。 （ 图1 ）
            

~ 图1 / picture 1 ~

 

 

Recipe source : Famous Cuisine @ No.86

Honey Concave Cake

Ingredients :

2 eggs

3 eggs yolks

20g honey

30g icing sugar

1/4tsp vanilla essence

40g low protein flour

 

Method :

1. Line a 18cm ( 7 “ ) cake tin with baking paper . Preheat oven to 170c .

2. Whisk eggs , egg yolks , honey and icing sugar in an mixer over high speed until fluffy . Turn to low speed to whisk a minute .

3. Stir in vanilla essencw , mix well .

4. Fold in sifted flour to forms batter . Pour batter into prepared tin. Bake in oven for 25 ~ 30 minutes or until cooked  . ( If prefer half-cooked cake , you may reduce the baking time to 20 minutes ) . ( Picture 1 )

This post is linked to Cook-Your-Books # 14 , organized by Joyce from Kitchen Flavours .