lapis pisang (banana layer cake) ~ simply irresistible 大家来折腾～香蕉千层蛋糕 ～ 香又香 (๑^ں^๑)

i had 200g of mashed banana that i froze couple weeks back and this was one of those bakes that makes you get up, and walk straight into the kitchen
*oh well, not literally… but i couldn’t wait to get up and bake this
follow Faeez’s instructions carefully and you will have a very moist and fragrant lapis
200克的香蕉泥在两周前被我打入了“冷宫” 。。咔咔
网上看到这食谱后，想立马开炉。。嘿。。当然木有啦。。
烘焙千层蛋糕对偶来说，是“大工程”。。
不过，隔天一早就动工噜。。。。
只要依照Faeez的食谱，一层湿润又香喷喷的千层糕必定出炉哈

Recipe adapted with modifications from/食谱经调整取自于: BitterSweetSpicy

Ingredients (makes a 10 x 7 or 8 x 8 inch cake)

110g cake flour 
200g sweet cream buttermilk powder
1 tsp baking powder
4 egg whites
12 egg yolks
230g castor sugar
400g butter
200g Delmonte bananas, mashed
1 tsp vanilla extract

食材 （可做一个 10 x 7 或 8 x 8 寸方形蛋糕）

蛋糕粉 110克
甜味酪乳粉 200克
泡打粉 1小匙
蛋白 4颗
蛋黄 12颗
绵白糖 230克
黄油 400克
香蕉泥 （地扪牌香蕉） 200克
香草精1小匙

Directions/方法

– Line & grease the bottom of baking pan. Preheat the grill (top heat only) to about 230 deg C
烤盘涂抹油，并铺上烘焙纸。烤箱用烧烤模式（仅上火）以 230摄氏度预热

– Combine flour, milk powder & baking powder & sift. Leave aside
面粉、奶粉和泡打粉混合，过筛。待用

– Cream butter until creamy white. Add in mashed banana & banana essence & mix until well blended. Keep aside
黄油打发至奶白色。加入香蕉泥和香蕉香精，混合并拌匀

– In a clean & dry bowl, beat egg whites till soft peak, add in sugar gradually & continue to beat until sugar has dissolved. Then add in yolks one at a time till finished
蛋白放入干净的容器中，打发至软性状，慢慢加入白糖，待白糖完全融化后，蛋黄一颗一颗加入

– Reduce speed of machine to the slowest possible & slowly add flour mixture a little at a time. Stop the machine. Add butter mixture, & gently fold batter with a wooden spoon to combine well
将厨师机降至最低速，慢慢加入粉类食材。停机。换木勺子，将黄油翻拌入面糊至均匀

– Pour 90g of  batter into a lined & greased pan. Grill until cooked & the top of cake turns brown, about 2-3 mins. Remove pan from the oven & press the top of cake using a lapis presser. Pour in another 90g of batter & bake. Repeat the process until finished
烤盘倒入90克面糊，送入烤箱烤至上色,约 2-3分钟。取出，然后运用千层糕压模将蛋糕轻轻压下。再次倒入90克面糊，送入烤箱烤至上色。此步骤重复至面糊用完为止

– Finally after the final layer, turn off grill & heat oven (top & bottom heat) to 150 deg C & bake the cake for 10-15 minutes. (This step is required for this lapis because the cake is very moist, so baking the whole cake after baking the last layer ensures that the cake, especially its sides, is not so wet.)
烤完最后一层面糊后，将烧烤模式转换成烘焙模式（既是上下火）以150摄氏度将蛋糕烤10-15分钟 （因这个蛋糕非常湿润，此步骤可确保蛋糕整体上不会太湿）

Personal notes/温馨小贴士:

– please refer to Faeez’s tips on baking lapis cake here. i found it very very helpful
Faeez 在她的博文里提供了好多烘焙千层蛋糕的小窍门。。俺就不剥夺她的苦心。。请参考其链接。中文读者，可运用 Google 翻译工具将原文做适当的翻译

– i used a toothpick to prick visible bubbles before pressing down each layer
烘焙每一层蛋糕后，我都用竹签将气泡刺破才用压模将蛋糕压下

– please adjust baking temperature accordingly, original recipe requires oven to be at 180 degrees C, but for me to get each layer to be baked and browned at 2-3 mins i needed to adjust my oven to 230 degrees C (at middle rack of oven)
烘焙温度仅供参考。原食谱只需 180 摄氏度但我的烤箱需要调制230摄氏度，才能成功地将每一层蛋糕在2-3分钟之内上色 （我用了烤箱中层烤蛋糕）

– after the final layer, i baked my cake for another 13 mins at 150 degrees C. the browning of the last layer was uneven (due to the grill function) so next time, i will use the normal baking mode to bake the last layer for even browning
烤完最后一层之后，我继续将蛋糕以150摄氏度烤了13分钟。俺家烤箱烧烤模式令蛋糕上色颜色不均匀，下回我会专用普通烘烤模式烤最后一层以确保均匀上

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