Wednesday, March 6, 2019

香橙杏仁拜拜蛋糕 Almond Orange Pudding Cake
























香橙杏仁拜拜蛋糕

材料 :6寸脱底圆模

蛋黄  50克
玉米油  25克
鲜橙汁  50克

橙皮屑  1个
低筋面粉  60克

蛋白  100克
细糖  50克

杏仁碎  适量



做法 :

1. 玉米油和鲜橙汁混合筛入低粉拌匀。
2. 加入蛋黄,橙皮屑,搅拌均匀

3. 蛋白分次加入细砂糖,打发至中性发泡。
4. 取1/3蛋白霜加入蛋黄糊中,拌均匀。
5. 再将面糊倒入剩余的蛋白霜中,轻轻的拌匀。
6. 将蛋糕糊倒入圆模,撒上杏仁碎
7. 放入预热烤箱180度10分钟,取出,用小刀划上十字。
8. 放回烤箱继续烘烤,160度20-25分钟至熟。
9. 出炉后即刻倒扣,待凉脱模切片。




Almond Orange Pudding Cake

Ingredients 6” round pan with removable base

50g egg yolks
25g corn oil
50g orange juice
1 orange zest
60g cake flour

100 egg whites
50g castor sugar

some almond nibs


Method 

1. Combine corn oil and orange juice in a mixing bowl. Sift in cake flourmix well.
2. Add in egg yolkorange zestmix till combined.
3. Beat egg white until frothygradually add in sugar. Beating till medium peaks form.
4. Add 1/3 egg white into egg yolk batter and fold well. 
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
6. Pour cake batter into cake pansprinkle some almond nibs.
7. Bake in preheated oven at 180C for 10 minutesremove from oven and cut a cross on cake surface.
8. Return back into oven and continue bake at 160C for 20 - 25 minutes or until cooked.