双色牛油蛋糕 (Marble Butter Cake)

下午好，

有人想念牛油蛋糕了吗？

欢迎入座，一起享用新鲜出炉，香喷喷的牛油蛋糕。

有谁和安迪一样，喜欢喝斋啡，

那就一块下午茶好了。

尝过Mrs Ng SK 牛油蛋糕的朋友，

一定会想念那蛋糕的湿润与浓郁的牛油香气吧？

今天安迪依然旧谱新作。

添了2 汤匙的可可粉，让朴实的外貌多了几分姿采。

也给传统的牛油口味，添加疗愈的巧克力味。

湿润依然。。。。芳香有加。。。。

个人还蛮喜欢的。

双色牛油蛋糕

一个8x8寸方形烤盘
食谱参考 ：这里

材料料 (A):

蛋白（A级鸡蛋） 3个

细砂糖                   50克

材料(B)
牛油 230克

细砂糖  130克
蛋黄 （A级鸡蛋)  3个
自发面粉  200克(过筛)
牛奶   60毫升
香草荚 1条, 用刀子刮出香草籽 (或1茶匙香草精）
可可粉  2汤匙


做法:
1。将蛋白打至起泡后，分3次加入50g的幼糖打至接近硬性发泡。
2。将材料(B)的牛油和细砂糖用搅拌器打至松发，然后加入香草籽，稍微打一下。
3。逐粒加入蛋黄，拌匀后才加入第二粒。
4。将一半的面粉加入，以慢速搅拌均匀后，牛奶分两次慢慢加入，搅拌均匀，再将剩下的面粉加进去，搅拌均匀。
5。将1/3的面糊加入2 汤匙可可粉，拌匀成可可面糊；剩余的2/3保留原味。
6。蛋白霜分两次，个别轻轻的拌入2种面糊里，拌匀。
7。然后两色面糊交替舀入以抹油和铺了纸的8 x 8寸方形模子。
8。放入已预热的烤箱，以160°c烘50分钟或至熟。


温馨提醒：
~  如果采用B级鸡蛋，需要换成4个（或包壳重量为200克）
~  原食谱的蛋白霜打至硬性发泡，个人觉得“接近硬性发泡“和牛油蛋黄糊会比较容易混合，所以稍微减少了打蛋白的时间。过硬的蛋白霜不止难于混合，出来成品往往会爆脸哦。
~  逐粒加入鸡蛋，拌匀后再加，会使面糊更为顺滑，出来成品，组织会较绵密。

Marble Butter Cake
1 8×8-inch baking pan.
Recipe adapted from ：Here

Ingredients (A):

3   Egg White（Grade A） 

50g  Caster sugar 

          

Ingredient (B)
230g  Butter
130g  Caster sugar 

3   Egg yolk （Grade A)
200g   Self raising flour (Sifted)
60ml    Milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
2 Tbsp cocoa powder

Mehtod :

1. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until  almost stiff peaks form.

2. In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy.  Add the egg yolks, one a time and beat it in before adding the next. Beat in the vanilla extract.

3.  Fold in half the flour.  Add the milk and mix. Add the remaining flour and fold until just incorporated.

4.  Mix 1/3 of the batter with 2 Tbsp cocoa powder to form chocolate batter; the remaining 2/3 of the batter keep as original flavor.

5.  Separately transfer  the egg whites(meringue) into the 2 types of batter by 2 batches. Gently fold it until all the meringue have been incorporated.

6.  Scoop in alternately  the 2 types of batter  into a lined and greased 8×8-inch baking pan.

7.  Bake at preheated oven 160°C for 50 minutes.



Tips：
~  If you are using Grade B's egg, then have to use 4 eggs ( total weigh including shell equal to 200g)
~  The original recipe noted the meringue is needed stiff peak.  However base on my personal experience, the "almost stiff peak foam" will be easier to fold in the butter egg yolk batter.   
~   Add the egg yolks, one a time and beat it in before adding the next is to ensure the incorporation of the batter, so that the end product will get fine and smooth texture.

@@@@@@ Enjoy ! @@@@@@