nutella chocolate chiffon log cake 棒果酱巧克力树桐戚风蛋糕

Ingredients

chiffon cake
please refer to Grace’s website for dual language recipe/instructions. Original recipe adapted from Ann

chocolate cream
40g milk, boiled
56g milk chocolate chips
250ml whipping cream
15g sugar

mushroom meringue
40g egg white
40g caster sugar
30g icing sugar, sifted

食材

戚风蛋糕
请参考 Grace 家双语食谱和做法。原食谱取自Ann

巧克力奶霜
牛奶 40克，煮至沸腾
牛奶巧克力豆 56克
淡奶油 250毫升
糖 15克

蛋白霜小蘑菇
蛋白 40克
绵白糖 40克
糖霜 30克，过筛

Directions/做法

– mushroom meringue: add sugar to egg white in 3 additions and beat till stiff, shiny peak. fold in icing sugar
蛋白霜小蘑菇：糖分三次加入蛋白打发至湿润、硬性状。将糖霜以切拌方式拌入

– spoon meringue into a piping bag fitted with a 1cm round piping nozzle. pipe mushroom cap and stem onto baking paper
蛋白霜勺入装着 1厘米圆形裱花嘴的裱花袋，在烘焙纸挤上蘑菇头和蘑菇干

– wet finger and flatten pointed mushroom cap slightly. sift cocoa powder onto mushroom cap
手指沾上水，轻轻地将标出后蘑菇头的尖角抹平。蘑菇头筛上少许可可粉

– bake in preheated oven of 120 degrees C for 70 mins

– chocolate cream: pour boiled milk onto chocolate chips and stir till chips melt totally. whip sugar and whipping cream till soft peak stage then add in chocolate mixture. mix well
巧克力奶霜：将沸腾的牛奶倒入巧克力豆，搅拌至巧克力豆融化。容器中将糖和淡奶油打发至中性状态，加入巧克力酱。拌匀

– poke bottom of mushroom cap with a chopstick to make a hole, then insert a stem into it. decorate onto bakes as desired
蘑菇头底部用筷子捅出小孔、插入蘑菇干即可

– spread chocolate cream onto cake and make log patterns with a fork. top with mushroom meringue as desired
将巧克力奶霜均匀地涂抹到蛋糕体上，并用叉子刮出树干花纹。最后用蛋白霜小蘑菇装饰

Personal notes/温馨小贴士:

– modifications to the cake recipe:

• ingredients A: i used 40g of nutella (this is more than 1 tbsp nutella) and organic chocolate extract
• ingredients B: my eggs are only 60g each; i omitted the sugar totally
• ingredients C: i used organic coconut oil
• ingredients D: i sifted both 90g plain flour and 10g corn starch together for 2x, and used only 70g of the flour mixture for the cake (due to small eggs)
• ingredients E: i omitted cream of tartar and used 65g caster sugar

– 蛋糕体的调整：

• 食材 A：我用了40克 榛果酱（这超出了1大匙的份量）和有机巧克力香精
• 食材 B：我家鸡蛋重量为 60克；蛋黄的糖我免去
• 食材 C：我用了有机椰子油
• 食材 D：我将 90克面粉和 10克粟粉过筛 2次, 在称出 70克面粉份量用于蛋糕体 （因鸡蛋太小）
• 食材 E：我免去了塔塔粉，并用了 65克绵白糖

 I am linking this post to “Cook & Celebrate: Christmas 2014″ event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

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