Sunday, June 11, 2017

香浓咖啡海绵蛋糕 Rich Coffee Sponge Cake


A lovely sponge cake adapted from Allie's blog. The cake is so moist and spongy that melts instantly in the mouth. 
这道超好吃即蓬松湿润的海绵蛋糕食谱取自于Allie's博客。一旦进入口里即融化填满了香甜满足的口感。



香浓咖啡海绵蛋糕
Rich Coffee Sponge Cake

Ingredients 材料

(A)

70g Olive Oil 橄榄油
100g Low Protein Flour 低筋面粉
6 Egg Yolks 蛋黄
2 Eggs 鸡蛋
80g Milk 牛奶
60g Castor Sugar 细砂糖
1 sachet Old Town Kopi O 怡宝旧街场咖啡乌
1-2 Tsp Cappuccino Coffee Emulco 卡布奇诺咖啡精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细砂糖
1-2 Tsp Lemon Juice 柠檬汁


Direction 做法


Heat oil (A) in a saucepan until lines starts to appear on the side of the pan. Whisk in flour to blend.
把橄榄油A置入锅烧热后立刻倒入面粉,用打蛋器搅拌均匀。

In another bowl, beat egg yolks and eggs (A) until combine. Whisk into the flour mixture in 5 batches until mixed.
将蛋黄和鸡蛋A一起混入碗里,搅匀。接着分五次不停的搅拌地混入面糊至混匀。

Combine (A) milk, sugar  and Kopi O sachet into a heat proof mug. Immerse mug into a saucepan of boiling water and boil over low heat until sugar dissolved.  Add cappuccino emulco (A) to combine. Transfer into the egg batter and to combine. Cover and set aside.
将A的牛奶,砂糖及怡宝旧街场咖啡乌袋混入耐热杯里。再把杯子放入煮滚热水的锅里用小火煮至糖融化后便加A卡布奇诺咖啡精混匀。接着混入鸡蛋面糊,搅匀后把盆盖上搁置。


In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add lemon juice then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.
蛋白B先用打蛋器打出一些泡沫,倒入柠檬汁继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Then transfer the batter into the beaten egg whites mixture. Use a rubber spatula to fold until combine.
取出1/3份量的蛋白霜混入蛋糕糊中,用打蛋器轻轻的混匀后, 再把面糊倒入蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer cake batter into 2 x 7 inch baking pan. Drop the pan on the kitchen top several times to release air bubbles.
把蛋糕面糊置入两个7寸圆形蛋糕模具。入烤箱前先把模具从一尺高处摔几下解放气泡。


Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 170C degrees for 15 mins, then reduce oven temp to 150C degrees and continue baking for 40 mins until baked.
浸入已盛满热水的大烤盘及预热至170C度的烤箱的中下层烘烤15分钟,然后再调低至150度继续烘烤40分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.
蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿,可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.





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