Tuesday, July 28, 2015

蛋清红色天鹅绒蛋糕 Egg White Red Velvet Cake

Our maid and driver were away for an entire week to celebrate the Hari Ray Idulfitri holiday hence it also became an extremely long and quiet break for me and hubby. Both of us were under house arrest for 7 days without stepping out of the house. My hubby seemed to relish in helping out on the house chores as his form of exercise while I was busy with my 3 fur babies, cooking, slight baking and intensive cleaning. The side effects of over dependent on my maid and driver lol. A reason to be thankful for the given blessings while stationed in Indonesia. 

During the long break, I baked several cakes and also experiment with more vegan cooking for my hubby who was sucked with 24 hours home cooked food and desserts. Among the cakes I have made, one of it used up 33 pcs of egg yolks while leaving me with whites. Since then I have tried every possible recipe to get rid of the whites through egg white omelette, angel cake and any dishes I could used it on. 

Here is one not so typical Red Velvet cake recipe which I experimented using egg whites only. Based on feedback, the texture is soft and chewy almost like Angel Cake, but denser. Personally, I love the smell of the cake though. Do give it a try.
这项蛋清红色天鹅绒蛋糕 食谱是我随便地将普通海绵蛋糕和红色天鹅绒蛋糕来制作出来的成功成品。跟剧尝试者们的评论,这蛋糕又软湿即香和口感。

Happy Baking!

Egg White Red Velvet Cake

Ingredients 材料(A)
330g Milk 鲜奶
2 Tbsp Instant Coffee Powder 速溶咖啡粉
165g Canola Oil 菜籽油
120g Egg White 蛋白/蛋清
1/3 Tsp Salt 盐

230g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
2 Tsp Red Yeast Rice Powder 红曲粉
2 Tsp Pure Vanilla Powder 纯香草粉
1 Tsp Baking Powder 发粉

1 Cup Buttermilk 酪漿 or ( 1 Cup Plain Yoghurt 纯酸奶 + 1 Tbsp Vinegar 白醋)
1 Tsp Baking Soda 蘇打粉+ 1 Tsp Vinegar 白醋
Red Food Coloring 红色食用色素

445g Egg White 蛋白 / 蛋清
3g Cream of Tartar 搭搭粉
170g Castor Sugar 幼糖
1 Tbsp Lemon Juice 柠檬汁

Method 做法

Heat up milk with coffee powder until dissolved. Set aside to cool.

In a mixing bowl, sift all the dry ingredients (B) together. Set aside.

To replace buttermilk, alternate with mixing plain yoghurt with vinegar in a bowl and allow the mixture to stand for 10 mins before using.

In a separate mixing bowl, combine coffee milk mixture and balance of the ingredients from (A) with a balloon whisk until well blended. Sift in dry mixture from (B) and stir with the hand held whisk until combined.

Add in buttermilk OR yoghurt vinegar mixture (C) to the batter. At this point, add in the fizzy baking soda vinegar mixture. Combine using the hand whisk to achieve a smooth batter. Add food coloring to your preference. Set aside.

In the dry and clean bowl, beat the egg whites with electrical whisk until frothy. Add in cream of tartar and continue beating the egg whites until meringue become glossy. Add in the sugar in 2 batches and continue beating until soft peak. Stir in lemon juice.

Fold the egg whites batter to the cake batter in 2 batches swiftly and gently.

Transfer batter to a 23cm chiffon cake mould and bake in a preheated oven at 170C degrees for 40 mins and 160C degrees for another 10-15 mins (depending on your oven)。

Remove cake pan from oven and immediately invert on a cooling rack to cool. Unmould and serve.

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