cottony cake first thing first, i’m dumb… so dumb that when i inverted the cake, i should have reverted it back up immediately (ू˃̣̣̣̣̣̣︿˂̣̣̣̣̣̣ ू) .. never never learn my lesson… now the cooling rack imprinted itself on the cake (even after lining it with parchment paper)

anyways…. when i looked at this recipe, i was tempted to bake it immediately because 君之 labelled it to be “像棉花般柔软的蛋糕”… literally translated, meaning “cake that’s just like cotton”….

i think in southeast asia, they will call this 烫面戚风蛋糕, where they boil the butter first.. whatever, whichever (´・_・`).. it really feels like cotton and is a really good base for any decorated cake

Recipe adapted and translated from 君之的手工烘培坊

Ingredients (makes an 8 inch square cake)

50g cake flour
50g condense milk (with sugar)
35g butter
30g egg
3 egg yolk
3 egg white
50g caster sugar

食材(可做一个8寸方形蛋糕)

蛋糕粉 50克
炼奶(带糖)50克
黄油 35克
蛋液 30克
蛋黄 3颗
蛋白 3颗
绵白糖 50克

Directions/做法

cottony cake– preheat oven to 175 degrees C
烤箱预热至 175摄氏度

– cut butter into small cubes and boil till it boils. add in sifted flour and remove from heat immediately
黄油切丁,煮至沸腾。加入过筛面粉、离火

– mix butter and flour quickly ~ it will turn out like “lumps”
黄油和面粉快速拌匀(要不就起颗粒了)

– pour in condense milk and incorporate well
倒入炼奶、拌匀

– mix 30g egg with 3 egg yolks and mix well
蛋液和3颗蛋黄拌匀

– add flour/butter mixture into egg/egg yolk mixture. incorporate well till there are no more lumps
面糊加入蛋黄液。搅拌至无颗粒

– beat egg whites, adding sugar in a few additions, till you get stiff shiny peaks
白糖分次加入蛋白、打至硬性状并有光泽

– fold in 1/3 of the egg white meringue into egg yolk. FOLD well
取三分之一蛋白霜翻拌入蛋黄糊。拌匀

add the above egg yolk mixture into the remaining egg white meringue and fold till everything is well incorporated
蛋黄液倒入剩余的蛋白霜。拌匀

– pour mixture into a lined 8 inch square pan and bake in preheated oven for 15-20 mins (or till toothpick inserted into cake comes out clean)
倒入铺上烤纸的8寸方形模,送入烤箱烤 15-20分钟即可(或插入的竹签不带面糊)

– invert cake, and remove parchment paper immediately
蛋糕倒扣、将烤纸撕开

– cool and slice cake into half and spread with desired filling/jam
蛋糕冷却后切半,抹上心意的果酱或馅料即可享用

Personal notes/温馨小贴士:

cottony cake– after folding in 1/3 egg white meringue into egg yolk mixture, i scrapped off the remaining batter off the spatula and mixed with dark cocoa mixture (1 tsp dark cocoa powder mixed with some hot water) for paining purposes. painting is done on cake batter before baking
三分之一蛋白霜和蛋黄糊拌匀后,我将刮刀上的面糊刮入小碗内,拌入黑可可酱(将一小匙黑可可粉融入少许热水即可)。拌匀后,可用此面糊在未送入烤箱的面糊画上心意图样

– my cake was baked for 23 mins (with additional 2 mins of sitting in the oven) before removing from oven. my cake shrunk about 10%
我的蛋糕烤了 23分钟(烤好后,蛋糕继续放在烤箱两分钟才出炉)。蛋糕大约缩了百分之十

– i used nutella for cake filling
蛋糕内陷用了巧克力榛子酱

cottony cake…. grilled pork…. and i don’t cook… (≧▼≦;)

Pollution index: 63 (good)

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