肉松夹心蛋糕
材料 :
4个 蛋黄
15g 细砂糖
60g牛奶
40g 植物油
80g 低筋面粉
20g 粟粉
4个 蛋白
40g 细砂糖
肉松 ，青葱 ，美奶滋适量
用具 ：
7寸 四方烤盘
做法 :
1. 蛋黄和细砂糖搅拌均匀，加入油和牛奶，筛入面粉，搅拌均匀。
2. 蛋白用电动搅拌器搅拌至起泡，分次加入糖，搅拌至湿性发泡。
3. 蛋白分三次和蛋黄糊混合均匀，动作要轻盈，以免蛋白消泡。
4. 把面糊倒入烤盘，把表面用刮刀抹平。上面撒上肉松和青葱。
5. 放入预热180c的烤箱烤12-15分钟或至熟（ 我烤45分钟 ） 。
6. 把蛋糕从烤盘取出，撕掉烘焙纸。待蛋糕冷却后，切半， 抹上美奶滋和肉松，再叠在一起。即可。
Pork
Floss Slice
Ingredients :
4 egg yolks
15g caster sugar
60g milk
40g corn oil
80g low protein flour
20g corn flour
4 egg white
40g caster sugar
some pork floss, spring onion and mayonnaise for garnishing
Utensil :
7" square baking pan
Method :
1. Beat egg yolks with sugar. Add
in oil and milk followed by flour and mix until a smooth consistency is
achieved. Set it aside.
2. In a grease-free bowl, beat egg
white until frothy. Add in sugar in three batches. Beat until soft peak.
3. Fold the egg white mixture into
yolk batter in three portions, doing it very gently and slowly taking care not
to deflate the egg white.
4. Pour the batter into baking pan
and using a plastic scrapper, smoothen the batter. Sprinkle pork floss and
spring onion on top of the cake.
5. Bake in preheat oven at 180c
for 12 - 15 minutes or till cooked ( I baked for 45 mins ) .
6. Holding onto the baking paper,
pull the cake out of the pan onto a cooling rack immediately. Peel down the
sides of the baking paper carefully to let the heat dissipate. When cake has completely cooled down,
cut the cake into half.
Spread
/ sandwich cake with mayo and some pork floss if you wish.
