Monday, 25 May 2009

Peppermint Marbled Cake薄荷云石蛋糕

A) 170g butter
140g caster sugar

B) 3 eggs - grade (A)

C) 170g low-protein flour, sieved together with 1½ tsps baking powder

D) 3 tbsps sweentened condensed milk, mixed with 50ml water

E) 1½ tsps cocoa powder
1½ tsps chocolate paste

F) ¼ tsp peppermint essence
1 tsp green colouring

1. Cream ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Fold in ingredient (C) and (D) alternately into cake mixture.
4. Divide the cake mixture into three portions. To the first portion, add in ingredient (E). To the second portion add in ingredient (F). Leave the third portion neutral.
5. Grease and line an 8 inches baking tin or an 8” non-stick round mould. Spoon in one portion of cake mixture, dotting at different spaces. Do the same with the other portions (see pic 6) till all the cake mixtures has been used up. This looks like a patchwork design.
6. Bake in a preheated oven at 170°C-190°C (every oven’s temperature varies) for 45 minutes till golden. Check with a skewer inserted into the centre of cake. If it comes out clean, cake is baked.
7.Cool cake well on wire rack after inverting out from tin.

A: 牛油170克,幼糖140克
B: 鸡蛋3粒(A级)
C: 低筋面粉170克与发粉1茶匙半一起筛过
D: 炼乳3汤匙与清水50毫升参匀

1. 将A料以搅拌器打至蓬松。
2. 逐粒加入B料的鸡蛋拌匀。
3. 分数次交替拌入C料及D料。
4. 将面糊分成三个等份,一份加入E料;另一份加入F料;最后一份保留原色。
5. 准备一个已涂上牛油及底部铺上蛋糕纸8寸圆形烤盘或一个8寸不黏底圆模,将各色面糊以汤匙随意舀入(图6)至所有面糊用罄。
6. 放入以170℃-190℃预热的烘炉烘烤45分钟或至金黄色,以一支竹签插入蛋糕中央,如果不粘蛋糕料即表示已经烘熟。
7. 将蛋糕反扣在网架上,待凉后才切块。

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