orange souffle cheesecake 香橙舒芙蕾乳酪蛋糕

Ingredients (makes an 8 inch round cake)

200g cream cheese, softened
90g orange puree
5 egg yolks
90g orange juice
50g cake flour
20g corn starch

5 egg white
90g caster sugar

finishing
2 tsp of apricot jam
1/4 tsp water

食材 （可做一个8寸圆模蛋糕）

奶油奶酪 200克，软化
香橙泥 90克
蛋黄 5颗
鲜橙汁 90克
蛋糕粉 50克
粟粉 20克

蛋白 5颗
绵白糖 90克

收尾
杏桃果酱 2小匙
水 1/4 小匙

Directions/方法

– line and grease an 8 inch round spring foam pan (wrap base of pan with aluminium foil if desired)
8 寸活动底蛋糕模抹上油并铺上烘焙纸 （烤盘底部也可用锡纸裹上）

• cover a small orange with water in a pot and bring it to boil. turn off heat, cover and allow to simmer for 1 hour
  奶锅里放入一颗小颗的鲜橙，水量覆盖整颗橙，将水煮至沸腾。熄火，盖上盖儿炖1小时

• chop orange into chunks and blend in food processor, measure out 90g
  将鲜橙切成大块儿，放入搅拌器搅成泥后，沉出 90克的香橙泥

• melt cream cheese over a pot of simmering water and whisk till there are no more lumps. add in orange puree and mix well
  奶油奶酪隔热水融化并搅拌至无颗粒后，加入香橙泥。拌匀

• add in sifted cake flour + corn starch and water. mix well once again
  加入过筛的蛋糕粉、粟粉和水。再次拌匀

• once mixture becomes a bit doughy, remove from heat
  面糊开始浓稠后，离火

• add in egg yolk one at a time
  蛋黄逐颗加入

• sift the entire batter into another bowl and set aside
  制作好的蛋黄面糊过筛入另一个干净的容器中。待用

• add sugar in 3 additions into egg white and beat till stiff, shiny peak
  绵白糖分3次加入蛋白打至有光泽、并硬性状

• fold egg white meringue into batter in 3 additions
  蛋白霜分3次翻拌入蛋黄面糊

• pour batter into pan. in a larger roasting pan, pour in ice cold water and place a rack on it. place cake pan on top of rack and bake cake on second lowest rack in preheated oven of 230 degrees for 10 mins, and then 150 degrees C for 60 mins
  面糊倒入铺上烘焙纸的蛋糕烤盘。在另一个更大的烤盘里加入冰水，并放入一个冷却架。蛋糕烤盘摆放在冷却架上，送入烤箱倒数第二层，以230摄氏度烤10分钟，转150摄氏度继续烤60分钟

• allow cake to sit in oven with door slightly ajar for 15 mins, then remove cake from oven. allow cake to cool on wire rack
  蛋糕烤熟后，烤箱门开小缝，让蛋糕继续逗留在烤箱15分钟才取出。取出蛋糕后摆放在冷却架进行冷却

• mix apricot jam and water. heat in microwave for 30 seconds, sift and spread jam on cake. remove cake from pan only after it has cooled completely
  杏桃果酱和水混合，放入微波炉加热30秒然后过筛。涂抹在蛋糕上。代蛋糕完全冷却后在脱模

purchase link for electric embosser can be found in this post
烙印供应商链接可参考较早的贴子

Pollution index: rainy in rotorua