IMG_8285challenging the magic custard cake once again
this time, i got 3 subtle layers (yeah?)
you really gotta try this flavour.. it’s very refreshing indeed
and no, the pattern you see on the cake is not a stencil.. it’s a paper cut out
嗯!再次挑战魔术卡仕达蛋糕
这会(终于)烤出3层(微微滴)蛋糕咯。。来个赞嘛?
这口味儿,本人特别喜欢。。很清晰的感觉
蛋糕体上的花纹并非啥糖霜/蛋糕模,是普通剪纸剪出来滴

Recipe adapted from Aunty Young (original recipe from Baking Taitai)

Ingredients (makes a 7 inch square pan cake)

113g unsalted butter
480g fresh milk
zest from 1 orange
1tbsp orange essence
1tbsp water
4 eggs, separated (60g each, weight including shell)
115g plain flour * i used cake flour
140g icing sugar * i used 70g caster sugar
25g caster sugar

decoration
snow powder for dusting

IMG_8286食材 (可做一个7寸方形蛋糕)

无盐黄油  113克
鲜牛奶 480克
鲜橙皮屑 1粒
鲜橙精 1大匙
水 1大匙
鸡蛋4粒,分隔 (每粒60克包括壳)
普通面粉 115克 *我用了蛋糕粉
糖粉 140克 *我用了 70克绵白糖
绵白糖 25克

收尾
适量的雪花粉做装饰

Directions/做法

IMG_8288– Line a 7″x7″ baking pan with baking paper
7″X7″方形烤模铺上油纸

– Melt the butter and set aside to cool slightly. Warm milk and set aside
将黄油融化,并隔一边降温。牛奶加热到微温,待用

– In a separate bowl, sift the flour then set aside
另一个容器中将面粉过筛

– Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)
使用电动搅拌器把蛋白打至发泡、加入糖,打至干性泡状态。(盛蛋白的盆需确保无油无水,蛋白也不可以沾到蛋黄、水分及油脂。如此蛋白霜才能成功打发)

– In another bowl. beat the egg yolks and icing sugar until light and fluffy
另一个容器里,将蛋黄和糖粉搅拌至蓬松

– Add in the melted butter, one tablespoon of water,orange zest and orange essence beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated
加入融化黄油、水、鲜橙皮屑、鲜橙精,搅拌约2分钟。倒入过筛的面粉,搅打混合

– Use a hand whisk and gently beat in the milk until everything is well mixed. It is normal for the batter to be watery and runny
用手拌器轻轻地加入牛奶,直到混合。此时的面糊偏稀

– Using a rubber spatula, fold in meringue, a third at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen)
蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀 (面糊会出现大凝块。尽量把这些大块的固体搅散)

– Pour batter into prepared pan and bake in preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden brown. Test with a skewer. If it comes out clean, the cake is done  * i baked on second lowest rack, 165ºC for 65 mins
面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出 *我用了165摄氏度,烤箱倒数第二层烤了 65分钟

– The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!
刚出炉的蛋糕体非常软,所以必需小心脱模。蛋糕连同油纸一起放到冷却架上。待完全冷却后,洒上糖粉再切片。冷藏后的蛋糕更好吃哦!

IMG_8289

 

 

Pollution index: 18 (excellent)

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(9) Comments

  • Fion@轩宏妈 (December 31, 2014)

    小打令好棒!我到现在都不敢挑战。。。呵呵

  • Mel (December 31, 2014)

    Mmm…..yum! Now you make my hands itch to try making this again. I love the print on the cake..lovely.

  • 婉婉下午茶 (December 31, 2014)

    我要给你鼓掌(啪,啪,啪)看到了三层耶!!♥还有蛋糕体上的花纹也太神了啦,好细腻的剪纸,迷倒了♥

  • sue (December 31, 2014)

    我一定要来给你一个赞, 这锲而不舍的精神还有蛋糕真出现三层啦 !! ,迟些我也要来复习这快被我遗忘的蛋糕 !^^

  • May Law (December 31, 2014)

    你手中的魔术棒真厉害, 蛋糕越走越起劲了!

  • 0620 (December 31, 2014)

    给妳多多个赞!!
    Happy New Year 2015 :)

  • Aunty Young (December 31, 2014)

    Po po po……………….po po po………
    你听到了吗? 我是来给你拍掌的。
    有3层哦! 还有蛋糕上的图文好温馨,整体上就是有\”家\”的感觉,太喜欢了!
    祝你: 新年快乐!

  • Esther Lau aka Copycake Kitchen (December 31, 2014)

    Nice!!!! I can see that 3 beautiful layers….Many Thumbs up to you!
    Happy New Year 2015, Victoria 🙂

  • Grace (January 1, 2015)

    好棒哦!看得出有三层哦。
    找一天,我也想再试试。之前是了几次都看到两层而已。

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