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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(0) Comments

  • Mel (July 25, 2014)

    I did come across this magic custard cake….hmmm……I already knew if I bake this dont think it will come to any layers at all……,hahahahahah……. So would you be trying again to achieve for 3 layers? Well, at least your done yours looking good and love those thick custard layers. Yum.

  • AuntyYoung (July 25, 2014)

    就是,就是,我也是试了2回,虽然表面完美无损,但是都只有2层,以为魔术失败,不好意思贴上来,哈。。。。哈。。。。。现在找到“卡湾了”,今天再试试,反正那两个宝贝,虽然只得2层,也觉得好吃的得很!

  • Qi Qi in the house (July 25, 2014)

    做了四次那么多哦!蛋糕一定很好吃吼!嘻嘻~

  • Grace (July 25, 2014)

    这蛋糕我做了两次,两次都是两层表面也是裂开。还在纳闷几时再战第三次。嘿嘿。。
    你的蛋糕,虽然没有三层,但是看起来很完美。

  • Veronica (July 25, 2014)

    Looks good even if you didn\’t achieved the three layers.

  • Jozelyn Ng (July 25, 2014)

    无论2层或3层,我也要吃!

  • 婉婉下午茶 (July 25, 2014)

    两层分明,我觉得已经好美了!!

  • Sue (July 25, 2014)

    我觉得应该不是材料的问题, 好像Zoe 所说的, 所有材料要在室温 (包括奶油, 要等它凉) , 我可能会再试做看看(用我小强打不死的精神) ;P . 管他两层或三层, 都好吃啦 !!!

  • Fion@轩宏妈 (July 25, 2014)

    我不管妳的是2层或3层,只要打令做的,就行了。。嘻嘻

  • May Law (July 25, 2014)

    亲亲的魔术蛋糕做的真棒, 我除了来吃蛋糕之外, 也顺便借亲亲的魔术棒将我“灰灰”的心情变掉!

  • Ann Low (July 25, 2014)

    已经做的很好了!不要灰心, 加油!

  • Irene Myme (July 26, 2014)

    2层还是那么的漂亮,我呀是惨败呢(统统乱成1层而已,我都不敢post咯)。嘻嘻~~

  • Cecilia Yap (July 26, 2014)

    Hi Victoria, I still can\’t achieve the magic 3 layers too..but your 2 layers are beautifully done.

  • lena (July 26, 2014)

    yeah i read that some only get 2 layers..i am also curious to try and see if magic will happen 🙂

  • Cheryl - Bakingtaitai (July 27, 2014)

    No fret no fret…I am here to give you my magic wand…..next round use it ya? 😉

  • Lois (August 10, 2014)

    Thanks for sharing your tips! May I know if you removed the cake immediately from the pan after it\’s out of the oven our did you wait for it to cool off immediately while inside the pan? Thank you!

    • Victoria Bakes (August 10, 2014)

      Hello Lois, the cake is removed immediately once removing from oven to cool off on wire rack

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Victoria Bakes – Baking into the Ether