ingredients (23.5 x 10.5 x 7.5cm loaf pan)
220g eggs
2 tsp vanilla paste
250g salted butter, softened
240g cake flour + 1 tsp baking powder, sieved
175g caster sugar
120ml full cream milk
45g yogurt
100g almond meal

5g cocoa powder
8g water

食材(23.5 x 10.5 x 7.5厘米烤盘)
蛋液 220克
香草膏 2小匙
有盐黄油 250克、软化
蛋糕粉 240克+泡打粉 1小匙、过筛
细砂糖 175克
全脂奶 120毫升
酸奶 45克
杏仁粉 100克

可可粉 5克
水 8克


stir vanilla paste into eggs and allow to steep
香草膏倒入蛋液。拌匀、静置待用beat butter and sugar till cream then add in egg in 3 additions
黄油和糖打发至蓬松状后,蛋液分三次拌入 add in flour in 3 additions and milk + yogurt in 2 additions
i.e. add in flour, stir well, add in milk+yogurt and blend well
repeat process, and finish off with addition of flour
步骤重复,以面粉收尾add in almond meal and incorporate well
加入杏仁粉、拌匀mix cocoa powder with water, then add in 17g of batter
dollop cocoa batter into original batter and swirl away (see my video below)
加入 17克面糊~拌匀


pour batter into greased & lined pan and smooth the top
面糊倒入抹了油并铺上油纸的烤盘。面糊铺平 bake in centre rack of 180 degrees C preheated oven for 70mins
allow cake to cool in pan for 15 mins before unmoulding
送入预热至 180摄氏度中层烤箱烤 70分钟
蛋糕出炉后等 15分钟才脱模哈 an absolutely optional step ~ if you want your cake to spilt nicely, slit it once the top has crusted
(about 25 mins into baking time for me)
此步骤可免~ 如想蛋糕顶部裂得有规则,可在蛋糕顶部结皮后划上一刀
(我的大约在入炉的 25分钟后就结了一层后皮)

Personal notes/温馨小贴士:

– you can also use an 8 inch square pan. reduce baking time to 50-60 mins
您也可选用 8寸方形烤盘。烘焙时间减至 50-60分钟

– don’t feel tempted to swirl the cocoa batter more than thrice as your entire cake will end up in a light chocolate colour after baking


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