Tuesday, January 19, 2016

法式杏仁海绵杯子蛋糕 Joconde Biscuit Cupcakes

Made this batch of sponge cupcakes from the extra cake batter from the sponge rolled cake. Everyone loves the soft and spongy texture of this cake and I strongly recommend you to try it out. 

Joconde Biscuit Cupcake

Ingredients 基本材料
30g Unsalted Butter 无盐奶油
90g Almond Powder 杏仁粉
45g Icing Sugar 糖粉
180g Eggs 全蛋
 75g Cake Flour 蛋糕粉

150g Egg Whites 蛋白 /蛋清
80g Castor Sugar 幼糖

Chocolate Buttons 巧克力豆

Method 做法

Preheat oven to 175C degrees

Melt butter in double boiler. Set aside to cool.

Combine almond flour with icing sugar and sift evenly. Add to beaten eggs and mix till the mixture turns pale. Set aside.

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. 

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.

Gently scoop the cake batter into muffin liners until 3/4 full. Arrange some chocolate buttons (C) onto the surface of the batter. Bake in the middle rack of a preheated oven for 18-20 mins until a skewer inserted comes out clean.
准备烤盘,放上纸杯,用勺子舀入蛋糕糊到纸杯八分满,最后加入巧克力豆C装饰。 把烤盘送入烤箱中层烘烤18-20分钟直到用竹签插入不沾糊就熟了。

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

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