Sunday, July 12, 2015

天使蛋糕 Angel Food Cake

Angel Food Cake is a very light weight white sponge cake made with beaten egg whites and  no butter. This cake never reside within my baking radar until I was left with 5 cups of leftover egg whites from my making of the Indonesia traditional layered cake. 

To clear off some of the leftover egg whites, I took the recipe from  Minty's Kitchen's blog and integrate with another recipe book to bake this cake.
为了清除剩余的蛋清/白,我把Minty's Kitchen的蛋糕配方和另一本食谱里的天使蛋糕屏合起来,再加以修改烘焙出自己喜爱的口味。

The end result came out as goods as what was illustrated in  Minty's Kitchen recipe. The cake is so fluffy and light with finer texture, almost close to that of ogura chiffon cake. To add more zest to this minimal ingredient cake, I intentionally added in lime juice and finely chopped dried apricot to enhance the cake's aroma.
制成出的蛋糕效果就如Minty's Kitchen里所描述般的蓬松细密蛋糕体,有如相思蛋糕与戚风蛋糕的结合体。我还刻意在这蛋糕配方里加入柠檬汁和切碎的干杏果,以提升蛋糕香味。

For a finer textured cake, I sifted the flour, icing sugar and castor sugar three times to loosen the dry mixture before folding into the egg batter.  Apart from dried apricot, you could also try using chocolate chips to create a totally different kind of flavor. The important part here is to chop whatever 'additional fillings' into very small pieces so that it would be feather light and thus not sink into the bottom of the cake batter. Lastly, fold in the flour sugar and chopped apricot as carefully as possible. Do not overfold to avoid deflating the cake batter.
跟据食谱所述,若想制造出细嫩的蛋糕,就必须把混合好的面粉,糖粉幼糖一起过筛三次或以上才能加入蛋清糊。你若不喜好干杏果的话,也可尝试加入切碎的巧克力制作出另一番风味。在这项里最须留意的是要把馅料”成非常小的碎块,以防馅料全沉淀于蛋糕底而不均匀。 最后,将混合过筛好的面粉和糖用橡皮刮刀轻轻翻拌,尽可不要翻拌过度以免蛋白消泡。

Angel Food Cake

Ingredients 材料(A)
185g Self Raising Flour 自发面粉
50g Icing Sugar 糖粉
100g Castor Sugar 幼糖

2-1/4 Cups Egg Whites 蛋清/蛋白
1-1/2 Tsp Cream of Tartar 塔塔粉
1/2 Tsp Salt 盐
80g Castor Sugar 幼糖
3 Tbsp Fresh Lime Juice 新鲜柠檬汁
3 Tsp Vanilla Extract 香草精
30g Dried Apricot, finely chopped 切碎干杏果

Directions 做法

Preheat oven to 170C degrees.

In a large bowl, sift together ingredients (A) 100g castor sugar, 50g icing sugar and flour three times. Set Aside.

In a dry and grease free bowl, whip egg whites (B) until foamy. Add cream of tartar, lime juice and salt. Continue whipping until soft peak stage while spooning in the 80g castor sugar gradually and keep whipping the egg white mixture until it achieved glossy stiff peaks. Add vanilla extract.

Gradually sprinkle in the chopped apricot before spooning in the flour mixture and fold gently. Do not overfold or the batter might deflate.

Transfer the batter into a 24cm tube baking pan. Bake the cake in middle lower tray of the preheated oven at 170C degrees for 45mins. I lowered mine to 160C degrees during the last 15mins of baking time as my oven temperature was probably too hot and the top has started to crack. 

Invert the cake pan on a cooling rack as soon as it is out from the oven.  

Remove the cake pan once the cake has completely cooled.

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