蓝莓相思蛋糕 （Blueberry Ogura Cake)

久违了相思蛋糕。安家三口，想念你了，

找来美味的蓝莓馅酱，

果然令人满意，尤其是冷藏数时，

绵绵，凉凉，间中嚼到醒胃的蓝莓馅酱，

好吃极了！

蓝莓相思蛋糕

材料：7寸方模

A

蛋黄 100克

全蛋 1 个
盐 1/4 茶匙
粟米油 60克
鲜奶 40克
蓝莓馅酱 40克
低筋面粉 75克

B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙

做法 （Ａ）
１。蛋黄、全蛋、盐、粟米油、鲜奶用打蛋器打至起小泡。
２。筛入低筋面粉再打滑，舀出1/3的面糊加入蓝莓馅酱，搅拌均匀，放一边备用，其余的2/3，也是置旁待用。

做法 （Ｂ）
１。蛋白加＋柠檬汁＋细砂糖打至起泡不跌
２。最后把2款A各别和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
３。将1/3与面糊倒入7寸的方模里，再倒入1/3的蓝莓面糊，最后倒入剩余的1/3面糊，然后把空气敲出。 放入预热后的烤箱里，于蒸烤法160'C烘烤６０分钟或至熟便可。
４。蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。

 

Blueberry Ogura Cake

Ingredients:

A
egg york         100g
whole egg       1
salt                 1/4 tsp   
corn oil      60g 
fresh milk  40g 
blueberry filling 40g
superfine flour 75g 

B
egg white      200g
castor sugar  80g
lemon juice   1 tsp

utensil :
7"square spring-form pan


Method :

A
1.  Beat the  egg yolk,whole egg,salt,corn oil and fresh milk  until fluffy.
2.  Sieve in superfine flour, then mix it until smooth and well combined. Scoop out 1/3 and mix with blueberry filling. Put the blueberry batter and the remaining 2/3 ogura batter aside. 

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix separately the 2 types of method A's mixture with egg white mixture. (apply chiffon cake mixing method)
3.  Pour 1/2 of the ogura batter in (B2) into the 7"pan, followed by the blueberry batter, and finally the remainder 1/2 of the ogura batter. Then get rid of the air bubbles by lightly tapping the pan.
4.  Put the baking pan into a larger pan half-filled with hot water. Bake in preheated oven at 160°C for 60 min or until baked.    
5.  Once baked, remove from the pan and immediately inverted on a rack to let it cool.