椰糖椰香棉花蛋糕 Gula Melaka Coconut Cotton Cake

生活是平淡的，犹如蓝天下碧蓝的湖水； 

生活也可以是诗，在一路的奔腾中高歌；

只要用心对待，每一个日子都是幸福！

椰糖椰香棉花蛋糕 

材料： 6寸圆形脱底模

玉米油  30g

低筋面粉  50g 

蛋黄  3个 

全蛋  1个

椰奶  50g

椰糖  60g

盐  1/4tsp

蛋白  3个

细砂糖  30g 


做法 : 

1. 椰糖+椰奶，煮至椰糖溶化，放凉备用。

2. 玉米油用小火加热至看到纹路，熄火。倒入过筛的低粉，搅拌成烫面糊。

3. 蛋黄+全蛋+盐+椰糖搅拌均匀，接着加入烫面糊拌匀成顺滑的蛋黄糊。

4. 蛋白打至粗泡，分次加入细砂糖，打至中性发泡。

5. 取1/3打发的蛋白霜，加入蛋黄糊中，用打蛋器由底往上翻拌均匀。
6. 倒入剩余的2/3蛋白糊中，以刮刀切拌均匀。
7. 将面糊倒入模具里，抹平表面轻顿数下。
8. 蒸烘法，以160度，单单上火，中下层，烤30分钟，转130度，上下火，中下层，烤30分钟。（时间与温度方面可依自家的烤箱而做调整）
7. 蛋糕出炉后，在桌子上轻“顿”一下散热，然后马上倒扣，避免蛋糕塌陷，待凉后即可脱模享用。

Gula Melaka Coconut Cotton Cake 

Ingredients:  6” round pan with removable base

30g corn oil
50g cake flour
3 egg yolks
1 whole egg
50g coconut milk
60g gula melaka
1/4tsp salt

3 egg whites
30g fine sugar

Directions: 

1.  Melt the gula melaka in coconut milk with low heat. Set aside to cool. 

2. Heat oil over low heat till you see small bubbles. Add in flour and mix well.

3. Mix the egg yolks, whole egg, salt and gula melaka mixture, add in the cooked dough and mix well. Set aside.

4. Beat egg white till frothy and add in the sugar, in 3 batches. Beating till shiny peaks.

5. Add 1/3 egg white meringue into egg yolk batter and fold well.

6. Pour the batter back to the 2/3 egg  white meringue and fold into a smooth batter.

7. Pour the batter into the 6" round cake mould and level surface of batter, tap pan on table a few times to remove additional bubbles.

8. Bake cake using water bath method on second lowest rack of preheated oven with upper heat only at 160 degrees for 30 mins, then 130 degrees, top and bottom heat for 30 mins.

9. Remove the cake pan from oven, drop it from high side and immediately invert cake until completely cooled. 

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and 

hosted by Jess from Bakericious.