IMG_7128Just when everyone was baking this, i was still (desperately) trying to check off my to-bake list…
(๑•́ ω •̀๑)

Recipe adapted and translated from Copycake Kitchen 

Ingredients (makes one 6″ round cake with removable bottom)

3 egg white
65g icing sugar

3 egg yolk
1 whole egg
50g corn oil
65g self raising flour, sifted

8g cocoa powder + 2 tbsp hot water

IMG_7123食材 (可做一个6寸圆形活动底烤盘蛋糕)

蛋白 3颗
糖粉 65克

蛋黄 3颗
全蛋 1颗
粟米油 50克
自发粉 65克,过筛

可可粉8克 + 热水2大匙


IMG_7127– Whisk eggs yolk and whole egg together. add in oil, mix well and then blend in sifted flour till well combined, set aside
蛋黄和全蛋拌匀,加入粟米油混合, 再加入过筛面粉混匀

– In another bowl, use mixer to beat the eggs white and gradually add in sugar. Beat until stiff peak form

– Fold in 1/3 of eggs white into egg yolk batter, then fold in remaining whites

– Divide cake batter into 2 portion (2/3 for plain cake batter, 1/3 for chocolate cake batter).  Add cocoa mixture into 1/3 cake batter, fold lightly to mix
将以上蛋糕糊平分成两份 (三分之二原面糊,三分之一面糊拌入可可酱拌匀成可可蛋糕糊)

– Scoop one plain batter into middle of cake pan, then add a scoop of chocolate batter on top of plain batter. Continue to alternate between plain and chocolate layer until finished (note that you do not need to line the baking pan)
舀一大匙的原味蛋糕糊倒入蛋糕模具中央, 再舀一大匙的可可蛋糕糊倒在原色蛋糕糊的中央, 这样继续的将两种不同的蛋糕糊舀入模具中, 直至做完为止。 (蛋糕模具无需铺纸)

– Give the tin a few slight knocks on the tabletop to remove air bubbles

– Bake in preheated oven of 170c for 35 minutes
送入预热烤箱170摄氏度烤35钟 (烤箱温度谨供参考)

– Invert to cool down completely before unmoulding

Personal notes/温馨小贴士:

IMG_7132– i used coconut oil for the recipe

– i don’t suggest reducing the sugar as 65g will be just nice
如果您觉得想将糖粉减量,我建议还是别 ~ 这个甜度真恰当

– i marbled my cake instead of “zebra-ing” it

IMG_7129How do you like my frappucino style sponge cake?
just pour batter to 90 percent full and you have a nice cap…
꒰⌗´͈ ᵕ ॣ`͈⌗꒱৩

IMG_7123like my tall cupcake liner? hope over to 蛋糕之森

Pollution index: 59 (good)

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