杏仁相思蛋糕(Almond Ogura Cake)

 那天做了杏仁戚风蛋糕给娜娜当早餐。

结果她很喜欢，要求再做。

我想到换汤不换药，也来个杏仁相思蛋糕吧！
NaNak really liked the Almond Chiffon Cake I made for her the other day. Since she liked it so much, I decided to make it again; but this time, it's an ogura cake.

 结果同样的口味，不同的是口感。

相思的蛋糕体比较绵细湿润，Q弹；

尤其冷藏于冰箱数时，稍微扎实，口感更是加分。

最后当然又是获得它的赞赏。
The same almond flavour, but with a different texture. The moist, cotonny texture of the ogura is made better after chilled. Yet another fantastic cake!

杏仁相思蛋糕    
（7寸方模型）
材料：

蛋黄 ～5个
全蛋 ～1个
盐 ～1/4 tsp
粟米油 ～ 60g
鲜奶 ～70g
低粉 ～40g
杏仁粉 ～60g


蛋白 ～5个
柠檬汁～1 tsp
幼糖 ～100g


做法 （Ａ）
１。蛋黄、全蛋、盐、粟米油、鲜奶用打蛋器打至起小泡。
２。筛入低筋面粉和杏仁粉，再打滑，放一边备用。

做法 （Ｂ）
１。蛋白加＋柠檬汁＋细砂糖打至起泡不跌
２。最后把做法（A）和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
３。将面糊倒入7寸的方模里，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。

Almond Ogura Cake

Ingredients:

A
egg york         5
whole egg       1
salt                 1/4 tsp
corn oil       60g 
milk            70g 
superfine flour   40g
ground almond   60g



B
egg white      5
castor sugar  100g
lemon juice   1 tsp

Utensil :
7" square base removable pan


Method :

A
1.  Beat the  egg yolk, whole egg, salt, corn oil and milk until fluffy.
2.  Shift in superfine flour and ground almond, then mix it until smooth and well combined. Put aside.

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A's mixture with egg white mixture evenly. (apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the 7" pan. Try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake in a preheated oven at 160°C for 60 min or until baked.    
5.  Immediately after baked, remove from the pan and invert it on a rack and leave to cool.  

我个人也觉得这款杏仁口味的相思蛋糕好吃。

尤其偶尔咀嚼到杏仁碎时，一个字，香!

I also approve of this Almond Ogura Cake. It's especially good when you  occasionally crunch  the ground almond!

 @@@@@ Enjoy ! @@@@@