蕊苔兒

參考配方, Allrecipes-Mocha-Sponge-Cake , 根據之前烤過兩次的經驗, 修改其中材料比例使其口感不至於太乾

材料 :

1 cup sifted cake flour

3 egg whites

3 egg yolks

1 cup white sugar, 用grinder將砂糖磨成糖粉

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

3 tablespoons brewed espresso coffee

2 tablespoons milk

做法

1. 取3湯匙煮好的expresso加入2湯匙無糖可可粉, 攪拌均勻, 再加入2湯匙牛奶, 拌勻待用

2. 蛋黃3個與3/4 cup 糖粉, 電動攪拌器打至濃稠變白

3. 篩入 1cup 低筋麵粉, 1&1/2 tsps 泡打粉, 1/4 tsp 鹽, 以刮刀拌勻; 倒入步驟1的摩卡液, 拌勻

4. 蛋白打至濕性發泡, 加入 1 tsp 檸檬汁, 逐次加入1/4 cup 糖粉, 再打至乾性發泡

5. 1/3蛋白霜加入蛋黃麵糊, 輕輕拌勻後, 再加入2/3蛋白霜拌勻

6. 倒入9"圓形分離式烤模

7. 350度F, 烤25-30分鐘, 以竹籤插入, 無粘黏的話, 表示烘烤完畢

8. 取出, 連著烤模倒扣在鐵架上冷卻,

Frosting

材料

1/2 cup semisweet chocolate

3 Tbsps milk

1/4 cup (1/2 stick) unsalted butter, softened

1/16 tsp salt

1 tsp vanilla extract

做法

1. 隔水加熱, 融化巧克力豆後, 離火冷卻

2. 加入牛奶, 香草精, 拌勻

3. 加入軟化後的奶油, 以慢中快速度, 漸進式拌打至蓬鬆

4. 抹上蛋糕

Oct232010 灑上切碎的杏仁粒 

Allrecipes-Mocha-Sponge-Cake 原始配方及做法

Ingredients

1 tablespoon instant espresso powder

1 tablespoon unsweetened cocoa powder

3 tablespoons hot water

1 tablespoon coffee flavored liqueur

1 tablespoon chocolate liqueur

1 cup sifted cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 egg whites

3 egg yolks

1 cup white sugar

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.

2.In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.

3.In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.

4.Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

註記 :

參考這個配方, Allrecipes-Mocha-Sponge-Cake  ,  做了兩次, 口感真的如其他使用者的感想, 乾; 自己很天才的多加了2 Tbsps牛奶, 幸好烤出來的蛋糕很好吃, Gilly是這麼說的, 應Gilly要求, 決定找尋製作icing的配方, 結果都是要鮮奶油, 我們家沒這種東西啦! 所以, 我用一條無鹽奶油軟化後, 用電動攪拌器加入2Tbsps糖粉打發, 再篩入1Tbsp的可可粉繼續打發, 然後就抹上蛋糕, 再利用grater磨上一些72%的巧克力裝飾, 美的咧!

有一次甚至烤了兩份, 中間抹上藍莓果醬當夾層內餡, 哎呀呀, 好吃好吃, 吃了一陣子後, Gilly說蛋糕好吃, 可是會害他變胖, 所以又另外找了frosting的配方, 只用1/2條奶油, Gilly又是讚不絕口