IMG_6922i have to confess i have been baking this cake with various conditions and this time, i achieved an uncracked, non-wrinkled, smooth top cake…
but hum.. it’s still 2 layers…
需承认这已是我第4次做这款蛋糕。。。之前一直试着用不同的方式,希望能够烘焙出一个不开裂,不收缩,滑溜溜,3层卡仕达蛋糕。。。
这个,就差不多了。。只是还是两层。。咳。。。。难道我真是不开窍,还是那么二么?
…φ(o´ω゚o)φ…

Recipe adapted & translated from White On Rice Couple

Ingredients (makes an 8 inch square pan cake)

IMG_69181/2 cup (113g) unsalted Butter
2 1/2 cups (600ml) Milk
1 cup (115g) Flour
1/2 cup (43g) Cocoa Powder
4 Eggs, separated
4 drops White Vinegar
1 3/4 cups (210g) Confectioner’s Sugar (i used 90g)
2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
1 teaspoon (5ml) Vanilla Extract (i used Kahlua)
extra confectioner’s sugar for dusting
optional-fresh berries for garnish

食材(可做一个8寸方形蛋糕)

黄油1/2杯(113克)
牛奶2 1/2杯 (600毫升)
面粉1杯 (115克)
可可粉 1/2杯 (43克)
鸡蛋4颗 (蛋黄和蛋白分开)
白醋4滴
糖粉1 3/4杯 (210克)(我用了90克)
浓咖啡2大匙,微温(30毫升)
香草精1小匙(5毫升)(我用了可可利口酒,又称香甜咖啡酒)

收尾
糖粉
新鲜覆盆子或草莓

Directions/做法

IMG_6920

– Preheat the oven to 325°F or 160 degrees C Lightly butter or grease a 8″x8″ baking dish
烤箱预热之325华氏度,或160摄氏度。8×8 寸方形烤盘铺上油纸或刷上黄油

– Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside
黄油融化后,稍微冷却备用。牛奶加热之微温,待用

– In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside
容器中筛入并混合面粉和可可粉约20秒。待用

– Whip the egg whites with vinegar to stiff peaks. Set aside
蛋白中加入少许白醋,打之硬性

– Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated
蛋黄和糖粉打发至鬅松状态并发白。加入融化黄油,浓咖啡,和香草精。继续打发约2分钟或至拌匀为止

– Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed
加入面粉和可可粉,搅拌至均匀。最后拌入牛奶

– Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in
蛋白分三次加入蛋黄湖,搅拌至无大颗粒即可

– Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly
蛋糕湖倒入烤盘,烤约50-60分钟。烤好后蛋糕的手感有如果冻,稍硬却有点抖动性 (并非流粘性)

– Allow cake to completely cool before cutting and then dust with confectioner’s sugar. Garnish with fresh berries if desired
代蛋糕完全冷却后在筛上糖粉或用覆盆子/草莓收尾;切片享用

Personal notes/温馨小贴士:

IMG_6917– i baked my cake in the second lowest rack of oven at 170 degrees C for 60 mins
我的蛋糕在170摄氏度烤箱中底层烤了60分钟

IMG_6921not gonna give up till i get that 3 layer…
要干吧爹!再接再厉。。直到见3层卡仕达蛋糕
σ(ൈ)φ

 

Pollution index: 172 (unhealthy)

 

 

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