Tuesday, December 29, 2015

黑白天使蛋糕 Black and White Angel Food Cake


This is an extremely good and simple cake recipe to put those leftover egg whites to good use. With only egg whites, the cake is airy and light. In the absence of egg yolks and oil in this recipe, I should think that the consumption of this cake would be less fatty than the conventional butter cakes.
您若存有剩余的蛋清而却不知如何处理的话,这类蛋糕将是其中的答案之一。天使蛋糕跟威风蛋糕一样只是采用蛋清而不须蛋黄制造出蓬松,湿软及不含油质的蛋糕。所以我认为这类蛋糕因该会比一般牛油或乳酪蛋糕来得少脂可以多吃。


In order to make this cake interesting, I decided to follow this  recipe from food network with slight adaptations. Ultimately, with the chocolate with double cream glazing there goes the 'lean' factor. If you are watching after your waistline, you may opt not to dress the cake with the glazing but will still get a delicious cake to munch on.
为了想把这蛋糕食谱给予些变化,我采用了这博客里的食谱稍微修改了一下而制做出来的。最后我又在蛋糕外层铺上一层巧克力奶油,就因如此把蛋糕的‘轻瘦’素质破解掉了!你若是顾着自己的腰围的话,可以不须加入巧克力奶油,原味无加巧克力奶油层的天使蛋糕还是一样好吃。


黑白天使蛋糕
Black and White Angel Food Cake

Ingredients 材料
(A)
250g  Sifted Icing Sugar 过滤糖粉
250g Sifted Cake Flour 过沥蛋糕粉
675g Egg Whites 蛋清 / 蛋白
1-1/2 Tsp Salt 盐
3 Tsp Cream of Tartar 塔塔粉
2 Tsp Vanilla Extract 香草精
80g Coarsely Grated Semi Sweet Chocolates 切碎牛奶巧克力

(B) Glaze 巧克力淋酱
225g Semi Sweet Chocolate Chips 巧克力块
190g Heavy Cream 动物性鲜奶油

Directions 步骤

Preheat oven to 170C Degrees。
烤箱预热至170度。

Sift 1/2 portion of icing sugar together with the cake flour four times. Set aside.
把一半已过沥好的糖粉混入过沥好的蛋糕粉,混匀再过沥四次。搁置待用。


In a bowl of a stand mixer fitted with whisk attachment, combine and whisk egg whites, salt and cream of tartar on high speed until medium firm peaks. Reduce the speed to medium, sprinkle in the balance 1/2 portion of the icing sugar over the meringue. Set the mixer back to high and continue whisking until thick and shiny.
将蛋白,盐和塔塔粉混入搅拌机,用打蛋配件把蛋白打至湿性发泡。再把搅拌器转至中速,把剩余的另半份糖粉撒入蛋白霜内,捣匀后再继续以快速把蛋白打致光泽。

Add vanilla extract then continue to whisk the egg whites for a minute more until firm peaks.
加入香草精后继续搅拌至硬性发泡即可。


Remove the bowl and whisk attachment from the mixer. Carefully fold the flour / cake mixture in 3 portions into the meringue with a rubber spatula until incorporated.
轻轻分三次地把糖粉蛋糕粉混合粉用橡皮刮刀拌入蛋白霜至混合即可。

Fold in grated chocolate.
最后拌入巧克力碎。

Transfer batter into 2 ungreased 8-9 inch tube pan and bake the cake for 35-40 mins or when the cake springs back to the touch.
将蛋糕糊倒入两个无涂抹油脂的蛋糕模具把蛋糕放入已预热的烤箱烘烤35-40分钟即可。

Invert the cake pan on a cooling rack to cool. Run a thin knife along the sides of the pan to unmould the cake when cool。
把烤好的蛋糕一起和模倒扣在铁架上待凉。等蛋糕冷却后再用扁平小刀沿着边缘刮一个圈脱模。


For the glazing, double boil the chocolate chips and the heavy cream in a heat proof bowl while stirring till the chocolate melted. Pour the chocolate glaze over the top of cooled cake.
巧克力淋酱的准备,将巧克力块和动物性鲜奶油倒入炖盅或双底锅一边加热一边不停搅拌至完全融化混合均匀即可。放凉后就可淋上蛋糕上。


Note :

The recipe for the glazing is only sufficient for a 10 inch cake. You need to double the quantity if you wish to glaze both cakes as well.
巧克力淋酱在此的分量仅足予铺满一个10寸的蛋糕。若要在两个蛋糕上都淋上巧克力淋酱就得在食谱分量上调整。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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