IMG_8960haven’t been drawing on me cakes for a long time.. what an ugly drawing
anywayz.. can’t slice the cake as it is a birthday cake for church members
太长时间木有绘画。。。丑得不行。。。
anywayz, 蛋糕就不切片了。。是送教友的生日蛋糕

Ingredients (8 inch square pan with removable base)

A
100g full cream milk
180g nutella

B
100g egg yolk (c. 5 large egg yolk)
60g whole egg (net weight)
60g coconut oil
25g cocoa flour + 55g cake flour, sifted

C
200g cold egg white (c. 5 large egg white)
70g caster sugar

IMG_8961食材(8寸活动底方形模)

A
全脂奶 100克
巧克力榛果酱 (Nutella) 180克

B
蛋黄 100克(约 5颗大蛋黄)
全蛋 60克(净重)
椰子油 60克
可可粉 25克+蛋糕粉 55克(过筛)

Directions/做法

IMG_8962– line bottom of pan with baking paper. entire pan should be ungreased
烤盘底部铺上烘焙纸。烤盘无需抹油

– bring A milk to a rolling boil then add in nutella. turn off fire and stir till nutella is well incorporated in milk. set aside and cool till room temperature
将 A中的牛奶煮至沸腾后加入巧克力榛果酱。熄火,搅拌至巧克力酱和牛奶混合。冷却、待用

– beat egg yolk & egg briefly, then add in rest of B ingredients in the stated order. add in new set of ingredients only after previous ingredient has been well blended
蛋黄和全蛋略打散后,将其余 B食材以上诉程序加入。每加入一份食材拌匀后才加入下一份食材

– add C sugar into egg white in 3 additions, and beat till stiff & shiny peaks
C 中白糖分三次加入蛋白,打至湿润、硬性状

– fold C into B in 3 additions
打发后的 C分三次翻拌入 B

– pour batter into pan and tap on bench lightly to remove air bubbles. to draw on batter, please refer to this post for drawing instructions
面糊倒入烤盘,在案板轻拍数下以取出多余气泡。绘画图解可参考此链接

– bake cake using water bath method in preheated oven of 160 degrees C, second lowest rack for 70 mins
蛋糕送入预热至 160摄氏度烤箱、水浴发烤 70分钟

– invert cake on cooling rack immediately after baking if cake has no drawings. otherwise, unmould immediately and allow cake to sit with drawing facing up. cake may shrink a little, but not too much
如蛋糕无绘画,将刚出炉的蛋糕立马倒扣至冷却架子冷却。如蛋糕含绘画,蛋糕立马脱模后,让其以绘画那面朝上进行冷却。蛋糕会稍微回缩

IMG_8964

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(9) Comments

  • Chia yanyan (August 7, 2015)

    Hi
    Can we substitute coconut oil with other oil for tis cake?

    • Victoria Bakes (August 7, 2015)

      yes you can. coconut oil is a personal choice for health preference, and i think it pairs well with chocolate and nuts. hope this help

  • 厨苑食谱 (August 7, 2015)

    亲, 我的生日也要到了也, 预备送一个蛋糕给你的亲亲我呀! 嘻嘻。。

  • Little blue (August 7, 2015)

    老师~你要收我这个学生吗?!我的画画很烂的…

  • 婉婉下午茶 (August 7, 2015)

    我也想成为妳的教友哦~^^
    画得那么美,怎么会丑呢??

  • Daisy Tang (August 7, 2015)

    这蛋糕画得那么美,我也要一份可以吗?^^

  • ameldat (September 15, 2015)

    Hi there
    Do I use fan or top and bottom heating for this? I\’ve tried baking ogura cakes but the top always cracks and I wonder is it due to the oven mode.. Pls help..

    • Victoria Bakes (September 15, 2015)

      use top and bottom heating. if using fan mode which i discourage (but if your oven has only fan mode), reduce temperature by 20 degrees C. top cracking could be due to ovens being too hot (use an oven thermometer to check) or overmixing of batter

      • ameldat (September 16, 2015)

        Thanks for the reply.. I tried it earlier in the day and I made it!! No cracks!! Think I mixed the batter too much previously, my bad habit.. But a little polka faced tho.. Lol.. Shall try other ogura cakes to reach perfection..

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