香草奶油咖啡大理石蛋糕 Vanilla Coffee Butter Marble Cake

This is an adapted version of the best vanilla butter cake I have made and also the most viewed recipe in my blog. Based on the original recipe, the cake is suppose to be crack free, and thus, proven so during my last experiment. 

这是采用我所制作的的奶油蛋糕中最吃香及受博友喜爱的版本所改编的食谱。根据那原著的配方, 制做出来蛋糕因该完美及表面不会有裂痕，我也实验了，确实如此。

However, this cake 'cracked' a little towards the last 20 mins of baking. This is no fault of the recipe but more from my own doing. I baked the cake in a korean ceramic cooking pot and this sort of pots conduct and retain heat so  efficiently which was probably the reason the cake's temperature peak....and so did the cake! Despite the slight crack, the cake still taste as good as the original vanilla butter cake with soft and moist texture like a sponge cake.

但是，这次这个修改版的奶油咖啡蛋糕的表皮却没之前那个蛋糕般无缺，在烘烤的最后20分钟的时刻表面开始起裂痕。其实这不是食谱的错而主要的问题出自于我，我想原因因该是我采用韩国陶瓷不粘涂层汤锅来取代蛋糕模烘烤这个蛋糕。这种陶瓷不粘涂层锅因保热功能强而导致蛋糕热度过高及快速膨胀照成蛋糕表面破裂。尽管蛋糕表面有轻微裂缝，蛋糕味道还是跟原著的奶油蛋糕一如美味，柔软及水润质感好像海绵蛋糕一般。

The reason why I chose to bake the cake in a ceramic pot was its coating which required no lining or greasing of the pot for cooking or baking, while still ensuring the easy removal of the food or bakes. True enough, the cake just popped out when I overturned the pot onto the cooling rack. The sides and bottom are all so evenly crisp brown while still maintaining soft moist texture that melts in the mouth. 

我选择陶瓷锅来烘烤这蛋糕的原因是想试验锅不须油及铺蛋糕纸的功能，看看是否烘烤出来的蛋糕是否如说明书所提倡般实用，烤好的蛋糕是不是容易脱模。 结果证实了，蛋糕确实容易脱模即无损缺。蛋糕侧面和底部都均匀的上色，同时仍保持柔软润泽的质地，吃下去便立刻融化在口中。

If you do have such ceramic cookware, I strongly suggest you to try baking with it and see if you like how the cake turns out. However, do monitor the oven temperature, if the cake peaks too soon then you might have to bring down the oven temperature to 155-160C degrees towards the last 15-20 mins of baking. I baked this cake in the lower 2nd baking rack as I did expect the cookware to heat up the cake sooner. Half way through baking, I also cover the top of the cake with aluminum paper to cut down on the browning. It was during that time when the cake peaked and cracked (when its covered hence I wasn't aware), so I have made a mental note to reduce the temperature in my next baking attempt.

如果你也拥有这类的陶瓷炊具，我建议你不妨尝试使用它烘烤试看成果。但是，在烘烤温度方面就得加以留意，一旦蛋糕膨胀太早或稍快，那么可能要在烘烤的最后15到20分钟调整烤箱温度于155-160度之间。我把蛋糕放在烤箱的最下第二层烘烤架烤蛋糕，因为早已预备到蛋糕会因陶瓷锅而影响蛋糕烘烤热度提高。除此之外，当烘焙到一半的时间时，我还覆盖铝以减少蛋糕的顶部过于上色。偏偏就是在蛋糕铺上铝纸后，而没擦觉到蛋糕膨胀表层破裂。经过这次经验后，心里牢记着以后採用陶瓷锅烘焙一定要留意烘烤温度。


香草奶油咖啡大理石蛋糕
Vanilla Coffee Butter Marble Cake

Ingredients 

391g Salted Butter 室温软化有盐奶油, softened at room temp

7 Egg Yolks 蛋黄

160g Castor Sugar 幼糖

340g Self Raising Flour 过筛自发粉, sifted

105ml UHT Fresh Milk 鲜奶
1 Tbsp Instant Coffee Granules 即溶咖啡粉
1 Tbsp Boiling Water 滚水
1 Tsp Madagascar Vanilla Powder 马达加斯加香草粉
1 Tsp Vanilla Bean Extract 香草精 

60g Castor Sugar 幼糖 (for meringue)
7 Egg Whites 蛋白

Directions

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Sieve flour and Madagascar vanilla powder and set aside. 
筛面粉和马达加斯加香草粉，搁置备用。

Mix 1 Tbsp instant coffee granules with 1 Tbsp boiling water and stir until melted. Set aside.
将1大汤匙咖啡粉混入1大汤匙滚水，搅拌成液。搁置备用。

Place egg whites in a mixing bowl and beat until frothy. Add in 60g of castor sugar and continue beating until stiff peaks. Set aside.

将蛋白混合碗中，打至发泡再把60克的幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角。待用。

In a mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add in egg yolks into the batter，one at a time and mix well after each addition until well combined. 

将蛋黄隔别混入已打松发的奶油糊里搅拌至均匀。

Add vanilla extract and combine evenly. 
加入香草精混匀。

Add in half of the sifted flour and mix on low speed until combined. Add in milk to incorporate. Add in the remaining flour and mix on low speed till combined.

把一半已过筛的发粉加入以上的奶油蛋黄糊里，以慢速搅拌混合。再将牛奶倒入混合，之后把剩余的发粉混入继续以慢速搅拌至均匀。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.

最后把一半的蛋白霜加入面糊继续以慢速度混合均匀，其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀（从低部往上翻拌，不要划圈搅拌以免蛋白消泡）。

Divide the batter into 2 parts. One part remain unchanged in vanilla butter flavor. Fold in coffee mixture into the 2nd part of the batter and evenly combine. 
蛋糕面糊分割成两份。一份保持原味而另一份加入咖啡液翻拌混匀。

Transfer batter by scooping in alternate cake batter into a 24cm cake pan / ceramic cookware and level. 

将混合好的两种蛋糕糊次序交替般倒入一个24公分蛋糕模具或陶瓷不粘涂层汤锅，抹平。

Bake in preheated oven at the lower 2nd baking rack at 170C degrees for 30mins and another 25-30 mins on 150C degrees, or until skewer inserted comes out clean.

放进预热烤箱最低地而层以170℃度烘烤30分钟，再把烤箱温度调低至150℃度烘烤25-30分钟，直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.

烤好后的蛋糕从烤箱取出，脱模放在冷却架上待凉。