IMG_8848frankly, this cake baked up really high up.. and then something must go wrong
just as i walked away after reverting and placing the cake pan between 2 mugs to cool
i heard a loud “thump”…. habis…. i knew what happened.. the cake fell flat right onto the table
老实说哈,这蛋糕一出炉的确是个不折不扣的高美人
就在倒扣于两个杯子顶部冷却后,走不远。。。“塔” 的一声
完了。。。 不出我所料。。蛋糕,跳楼了。。
你呀你!怎么那么看不开哈

Recipe adapted & modified from 爱厨房的幸福之味

Ingredients (makes a 6 inch round cake with removable base)

35g salted butter * i used unsalted butter and added a pinch of salt
35g top flour
15g black cocoa powder * i used valrhona cocoa powder
50g condense milk * i used full cream milk

3 egg yolk
1 egg * i used 2 whole eggs as my eggs are small ~ net weight without shell 47g

3 egg white
40g cane sugar * i used castor sugar

IMG_8845食材(可做一个 6寸活动底圆形蛋糕)

有盐黄油 35克*我用了无盐黄油并加了一小撮盐
特优低筋面粉 35克
黑可可粉 15克*我用了 valrhona 牌子可可粉
炼奶 50克*我用了全脂纯牛奶

蛋黄 3颗
鸡蛋 1颗*因为鸡蛋较小,我用了两颗全蛋~我家鸡蛋净重为 47克

蛋白 3颗
蔗糖 40克*我用了绵白糖

Directions/做法

IMG_8844– beat eggs with egg yolk till frothy. set aside
蛋黄和鸡蛋打散至起泡。待用

– bring butter to a boil in a saucepan and add in sifted flour & black cocoa powder in one go. turn off fire and mix well using a spatula * i boiled my butter to 65 degrees C
黄油煮至沸腾,一口气加入所有过筛的面粉和黑可可粉。熄火、用刮刀拌匀*我将黄油加热至 65摄氏度

– blend in condense milk
拌入炼奶

– add egg mixture to the above and mix well. set aside
最后加入蛋糊。搅拌均匀。待用

– beat egg white till frothy and add in sugar in 3 additions, beating till stiff and shiny peaks
蛋白打至起泡后,白糖分三次加入,将蛋白打至有光泽并带钩状态

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌如蛋黄糊

– pour batter into cake pan * i lined the bottom of the pan with parchment paper. pan is ungreased
面糊倒入蛋糕模*我在模子底部铺上烘焙纸。模子不抹油

– tap pan on table a few times to remove additional bubbles
烤盘在案板上轻拍数下以去除气泡

– bake cake using water bath method on second lowest rack of preheated oven with UPPER HEAT only at 170 degrees for 30 mins, then 150 degrees, top and bottom heat for 20-25 mins * i baked mine with top/bottom heat at 165 degrees for 58 mins
蛋糕以水浴法,放入烤箱倒数第二层,170摄氏度、单单上火烤 30分钟后,转 150摄氏度,上下火继续烤 20-25分钟*我以 165摄氏度,上下火烤了 58分钟

IMG_8847

Pollution index: sunny singapore

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(26) Comments

  • Sharon (May 4, 2015)

    哇,跳楼的蛋糕还可以酱美的喔。。。*^_^*
    多了那两个小脚印,蛋糕可是养眼得多咯!
    金水。。金水。。。!

  • Cheryl - Bakingtaitai (May 4, 2015)

    This cake not only looks cottony soft and delicious but extra lovely with the paw prints!

  • 婉婉下午茶 (May 4, 2015)

    是小狗狗跳上去了。。好可爱!!
    我说啊~这蛋糕也太美了!!软软的组织,滑滑的表面,比我的脸还滑啊!!羡慕ing~

  • AuntyYoung (May 4, 2015)

    蛋糕体太赞了!
    加上那2个可爱的狗狗脚印,你说,谁不爱呢?

  • Veronica Ng (May 4, 2015)

    Your cake still looks perfect despite the fall. Have you tried dropping the pan with the cake inside as soon as it comes out from the oven? It won\’t shrink at all. Well, just a thought …

  • Doreen (May 4, 2015)

    Hi Vic Vic dear,
    Your cake still looks awesome.
    The last time my cake fall out from the pan, it was \’ber tang kua\’ 🙁
    Can I have that piece with the paw print? 😀
    mui

  • Rumbling Tummy (May 4, 2015)

    Why habis? looks perfectly baked! I am going to bookmark this. Looks really soft and I am on the quest for recipe using chocolate. hehehee

  • sue (May 4, 2015)

    好漂亮的蛋糕,我本来有打算做这个,被你捷足先登了。。等等,那两个小脚印好可爱,快点教我怎么弄!!!对了,我抄的食谱有注明烤好的蛋糕立马将它用力震一下会减少它塌楼的程度,可以试试看!凸^-^凸

  • Ann Low (May 4, 2015)

    你不说,真的不觉得你的蛋糕跳楼了 😀 看来很好啊!

  • Cass (May 4, 2015)

    哈哈,我也试过蛋糕跳楼,你的还跳的美美的,我的是没有全尸哦!

  • Qi Qi in the house (May 4, 2015)

    哈哈,跳楼的蛋糕还是很美丽的说~

  • Esther Lau (May 4, 2015)

    看不出它跳楼叻!真的像大家说的还是美美哦!我也喜欢这个蛋糕,Bookmarked 了!

  • 鲸鱼 (May 4, 2015)

    组织好美丽哦
    看了就好喜欢:)

  • (May 4, 2015)

    哇。。。今天闲点爬上来有惊喜耶!!
    巧克力迷的我给它迷倒了!呵呵^^。。太漂亮了!大爱。。。

  • 0620 (May 5, 2015)

    它呀它呀。。。。组织还是细致的,绵密的啦,很棒了咯!!

  • 厨苑食谱 (May 5, 2015)

    按着伤口过来探望亲亲你, 很感动吧!
    那就快快切个蛋糕来安抚我。。。嘻嘻!

  • Vinsa (May 6, 2015)

    Hi…is that the oven no need to preheat ?

    • Victoria Bakes (May 6, 2015)

      hi (as mentioned in instructions) – oven has to be preheated

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  • Elaine Q (April 10, 2016)

    Very nice cottony cake. Love your cake. Can I use only bottom heat to bake? My oven don\’t have top heat.

    • Victoria Bakes (April 10, 2016)

      Hello Elaine, I believe you can though I have qualms about the browning of your cake and if the top may dry properly . I haven\’t tried this to be frank so apologies I cannot give a good answer

  • cecilia mah (April 11, 2016)

    Hi my pan is 6\” in diameter and 1.5\” in height.is it good to go?I can set my grill to 170C is this the same as your upper heat?

    • Victoria Bakes (April 11, 2016)

      Hi, 1.5 inch is very short. This cake rises more than that. You need a deep dish pan. I am not at home these weeks so i cannot give you measurements. Just get a deep dish pan. Also, I cannot comment if your grill 170 is the same as my top heat 170. I am inclined to say no, because my oven has two separate functions for grill and top heat element (grill looks like a double W symbol, and top heat is a one straight horizontal line symbol). I will not use grill mode for my cake. However, you can try if that\’s your only option but as temperature varies with ovens, you may have to trial and error to see what works best for you.

  • septi (April 23, 2016)

    I\’ve made this today, the result was so soft!!! even beyond chiffon cake!!

    I used 18cm round pan, but still the cake fills up to the brim of the pan…

    thanks for the recipe!!

    Oh, i also have been using your cranberry bread recipe. I really love the texture of the bread. It\’s my go-to bread dough recipe…

    Thanks again…

    • Victoria Bakes (April 23, 2016)

      oh wow.. that\’s so exciting to hear.. it\’s always lovely to hear such feedback. 7 inch and you got batter to the brim.. you have definitely done a fantastic job! thanks for coming by and hope to hear many more great feedback from you

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