长崎蛋糕(Japanese Castella (Kasutera カステラ) Cake )

 看到很多姐妹成功分享这充满浓浓和风味的长崎蛋糕。

心理既羡慕又蠢蠢欲动，

但家里没有木模子，也担心无法驾驭这有一定难度的蛋糕，

所以论“欲试名单”，它其实是排在面包和马卡龙的后面的。
After seeing so many fellow bloggers share this Japanese Castella Cake successfully, I really wanted to join in the fun too. However, I didn't have the mould, and I wasn't too sure that I could manage to bake it, so it is actually after bread and macaroons on my to-do list.

今天它竟然越过马卡龙，抢先在安家出现，

这就得谢谢一位好姐妹，百里迢迢，给安迪送木模子 过来，

还不厌其烦的给我解答一切疑问，给我鼓励，给我壮胆。

哈。。。。。。是不是有点羡慕我叻？

是的，我是幸运的，好姐妹，感恩有你！
How, then, did it manage to overtake macaroons and appear in my kitchen first? It's all thanks to a sister of mine who brought me advice, encouragement and a cake mould regardless of distance! Haha, don't you envy me? Yup, I'm just that lucky! Thank you, sister!

 第一次尝试这久仰的蛋糕，自认还有进步的空间，

比如蛋糕皮上色不足，刀工也待进步，

但对我来说，这是叫人满意的初体验。
After giving this cake my first try, I felt that there was plenty of space for improvement. For instance, the cake's color was too light, and my skills with a knife wasn't very good. But for a first try, I'm quite satisfied with the results.

没有发粉，也没有蛋糕平衡剂，

蛋糕还是自然发到工整完好，开心！

No baking powder, no SP(cake stabilizer),
 yet the cake still turn out so beautifully. Yeah!

日本长崎蛋糕(蜂蜜蛋糕）

木框烤模（11 x 21 x 8）cm 1个

材料：
AA鸡蛋黄 4个、高筋面粉 60克（过筛）、低筋面粉 40克（过筛）、细砂糖 10克、 味霖4克
蜂蜜 50克 + 温水 半汤匙（搅拌均匀）
AA蛋白 4个或180克 、细砂糖 55克


[做法]
1）先用烤纸把木框铺好。然后放在一个烤盘上备用。

2）首先，把蛋黄、蛋白分开放入不同的容器里。

3）蛋黄加入10克的细砂糖和味霖搅拌均匀。备用。

4）蛋白分次加入细砂糖打至硬性发泡。

5）把混合均勻的蛋黃液加入1/3份量的蛋白霜中混合均勻。

6）再将混合均勻的蛋黃面糊倒回剩余的蛋白霜中混合均勻。

7）将高筋麵粉分3次和蜂蜜交替加入，以切拌方式混合成均勻的面糊。

8）最后把面糊倒入包好纸的木框里。
9）送入预热后的烤箱里，以160度烘烤大约60分种至表面呈现金黃色即可。
10）蛋糕烘好后，取出烤箱，脱模待凉后，把烤纸撕开，把四周边切掉,再切成喜欢的大小即可。

小小分享：
** 如果表层上火太热，快上色，可以在表层的颜色均匀金黄色后，开始用锡纸遮盖 **

**切的時候刀子沾少许水，會比较好切，不然好像咔着、咔着的**

**蛋糕封密一夜后口感和味道更加好**

食谱参考 ：Joceline Lor 

Japanese Castella (Kasutera カステラ) Cake

Wooden mould (11 x 21 x 8 cm)

Ingredients:
4 AA egg yolks
60g bread flour(sifted)
40g cake flour(sifted)
10g caster sugar
4g mirin
50g honey + 1/2tbsp warm water (stirred evenly)
4 AAegg white or 180g
55g caster sugar

Method:
1. Line the wooden mould with baking paper, then place it on a baking tray.

2. First, separate the egg yolk and egg white into 2 different containers.

3. Add 10g of caster sugar and mirin to the egg yolks, then mix evenly.

4. Add the egg whites to the caster sugar in a few times, beat until soft peaks form.

5. Mix the egg yolk batter into 1/3 of the egg white meringue evenly.

6. Pour the egg yolk mixture back into the remaining egg white meringue. Mix evenly.

7. Divide the bread flour and honey mixture into 3 portions and alternately add them into the batter. Fold the batter evenly.

8. Pour the batter into the lined mould.
9. Bake in a preheated oven at 160°C for about an hour until the top of the cake is golden brown.
10. Allow the cake to cool on a rack and tear off the baking paper. Slice off the sides, then cut the cake into slices suitable for serving. 

Tips:
** If the top of the cake looks like it is going to be burned soon, you can cover the cake with a piece of aluminium foil after the color has evened out. **

** Wet the knife before slicing the cake fro smoother slicing. **

** Keep the cake in an airtight container, but don't refrigerate. The cake tastes better the next day. **

Recipe adapted from Joceline Lor 

 蛋糕体松实适中，富有浓郁的蜂蜜甜香，

间中会尝到少许的味霖香，

和一般的海面蛋糕相比，略有不同。
The cake is suitably soft and gives off the deliciously sweet taste of honey, mixed with a hint of mirin. A different experience from other types of soft and spongy cakes.

 原食谱各别拌入蜂蜜的步骤，

以及面糊在倒进模子之前，需要筛过；

都让我给省略了，幸好成品出来还似模似样。
The original recipe asked to pour in the honey after the flour and also to sieve the batter before pouring into the mould. Luckily the cake still turned out okay even after I skipped those steps!

图中的日语报纸是我旅居日本酒店，带回来的纪念品。

把它放在长崎蛋糕下，添多几分和风味，如何？
The Japanese paper was brought back as a souvenir from my Japan trip. Don't you agree that using it as a backdrop really enhances the Japanese feel?