大理石磅蛋糕 (Marble Pound Cake)

很喜欢Esther家的蛋糕，

那天又被这大理石磅蛋糕给着迷了，

一直耿耿于怀，无奈懒筋作怪，一天又一天，

今天总算战胜这讨厌的懒筋，开炉了事。

一时的失算，造成蛋糕外观不是那么大方得体，

原以为用上2倍的材料，可以做成2个磅蛋糕，

结果的确作了2个，可是却是“发育不良”的磅蛋糕。

呜。。。。。。。。少少的扫兴。

幸好，外貌不扬，但是内涵十足，

湿润带软的蛋糕体；

清香的柠檬碎，搭上浓郁的巧克力和奶油香味，

mmm。。。。。。。一级棒！

我想还会再做，希望下回不止好味，也好看。

蛋糕还在炉内烘烤时，蛋糕香气早已弥漫整个厨房，

我想应该是归功于"GoldenChurn"奶油吧，

难怪说，一分钱，一分货，

的确物有所值。

"GoldenChurn"奶油

食谱参考: Copycake Kitchen

(Recipe adapted from Carol's cookbook)

Makes :  a loaf pan (8cm X 17cm X 60cm)

Ingredient:
A. Egg Yolk Mixture

• 100g unsalted butter (cut into small cubes)
• 20g sugar
• 2 egg yolk
• 100g low protein flour/cake flour
• 10g unsweeted cocoa powder

B. Egg White Mixture

• 2 egg white
• 1/2 tsp lemon zest
• 40g sugar

Method:

1. Pre-heat oven at 160C.
2. Beat unsalted butter and sugar with the electrical mixer until light and fluffy.
3. Add in egg yolk at 4-5 batches, beat until combined after each addition.
4. Add in sifted flour in 2 batches, combined well until no lumps. Set aside.
5. Beat the eggs white, lemon zest and sugar until peak form. 
6. Fold in 1/3 of  eggs white into the batter, then fold in remaining whites.
7. Divide batter in half, gradually fold choclate mixture into one portion.
8. Alternately spoon the plain and chocolate batter into loaf pan. Swirl with a knife.
9. Bake for 45-50 minutes or until skewer come out clean.

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