Sunday, June 11, 2017

香浓咖啡海绵蛋糕 Rich Coffee Sponge Cake

A lovely sponge cake adapted from Allie's blog. The cake is so moist and spongy that melts instantly in the mouth. 

Rich Coffee Sponge Cake

Ingredients 材料


70g Olive Oil 橄榄油
100g Low Protein Flour 低筋面粉
6 Egg Yolks 蛋黄
2 Eggs 鸡蛋
80g Milk 牛奶
60g Castor Sugar 细砂糖
1 sachet Old Town Kopi O 怡宝旧街场咖啡乌
1-2 Tsp Cappuccino Coffee Emulco 卡布奇诺咖啡精

6 Egg Whites 蛋清
70g Castor Sugar 细砂糖
1-2 Tsp Lemon Juice 柠檬汁

Direction 做法

Heat oil (A) in a saucepan until lines starts to appear on the side of the pan. Whisk in flour to blend.

In another bowl, beat egg yolks and eggs (A) until combine. Whisk into the flour mixture in 5 batches until mixed.

Combine (A) milk, sugar  and Kopi O sachet into a heat proof mug. Immerse mug into a saucepan of boiling water and boil over low heat until sugar dissolved.  Add cappuccino emulco (A) to combine. Transfer into the egg batter and to combine. Cover and set aside.

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add lemon juice then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Then transfer the batter into the beaten egg whites mixture. Use a rubber spatula to fold until combine.
取出1/3份量的蛋白霜混入蛋糕糊中,用打蛋器轻轻的混匀后, 再把面糊倒入蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer cake batter into 2 x 7 inch baking pan. Drop the pan on the kitchen top several times to release air bubbles.

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 170C degrees for 15 mins, then reduce oven temp to 150C degrees and continue baking for 40 mins until baked.

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.
蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿,可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

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

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