Monday, 23 June 2014

大理石鸡蛋糕 (Marble Egg Cake)



 烘鸡蛋糕,一款早就家喻户晓的蛋糕。
时至今日,才出现在安家,讲起来安迪算是落伍了。
This Marble Egg Cake was all the rage some time ago, but to only make it now, I suppose I can be considered a little "late".


 
虽然落伍,不过天生的好奇心,还是有的;
就为了满足这份好奇心,找来烘焙达人 - Ann家的食谱,
安迪开炉咯。
Curiosity was my main motivation to try out this cake, so I paid Ann's blog a visit, and got busy in the kitchen.

 

有人说,烘鸡蛋糕是简易版的相思蛋糕
因为它缩减了水的部分,也免去了麻烦的水浴法。
可是安迪觉得虽然做法简易了,但是蛋糕也相比较略干,
个人还是较喜欢相思的湿润Q软。
Some say this Marble Egg Cake is like a simpler version of the Ogura Cake because water is completely omitted from the recipe and the steam-bake method was skipped. 
But personally, even though I agree that the steps were indeed easier, I still preferred the more moist and soft texture of the Ogura Cake.

大理石鸡蛋糕
 食谱参考 : anncoo journal
材料:
     3个 蛋白
     65克 糖粉
     3个 蛋黄
     1个 全蛋
     50克 玉米油
     65克 自发面粉 (过筛)
     5克 可可粉(融于一汤匙热水)
     做法:
  • 将蛋黄与全蛋混匀,再将玉米油倒入拌匀。
  • 把面粉倒入,用搅拌器搅匀,备用。
  • 用搅拌机把蛋白打致大气泡,把糖粉分次加入,搅拌致坚挺状。
  • 取部分的蛋白霜与面糊混合,再倒入原有的蛋白霜里,混拌均匀。
  • 另取少许面糊与可可液拌匀成可可面糊。
  • 将剩余面糊倒入模型里 (5x8村烤模或6寸方模,模低铺纸)再把可可面糊倒入,用筷子随意搅拌。
  • 放入预热烤箱,以170度烤约35分钟。
  • 蛋糕出炉,倒扣待冷才切片。

Marble Egg Cake
recipe adapted from : anncoo journal
      Ingredients:
      3 Egg whites
      65g Icing sugar
      3 Egg yolks
      1 Whole Egg
      50g Corn oil
      65g Self raising flour
      5g Cocoa powder + 1 tbsp hot water

      Method:
  • In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.
  • Sieve in self raising flour and mix well, set aside.
  • Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
  • Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well. 
  • Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
  • Bake in preheated oven at 170C for 35 minutes.
  • Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.  





***** Enjoy *****

    7 comments:

    1. Aunty Young,我才做过那么一次,也没拍照上帖。。哈哈哈

      ReplyDelete
    2. 这个食谱曾让我失败了很多次,哈哈。我把糖粉增加到80克,也加了些鲜奶,所以不会乾。Aunty也是烘焙达人了,这烤鸡蛋糕烤得很美。

      ReplyDelete
    3. “靓”。。。我也有同感。。。我也是比较爱相思。

      ReplyDelete
    4. 有像手工皂,很顺滑的感觉啊

      ReplyDelete
    5. Hi Aunty Young! I haven't tried this cake yet but I will do so soon and find out if I am of the same opinion as you :)

      ReplyDelete

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