这天做棉花蛋糕，就想到要做很喜欢的芋头口味。
芋头和椰浆是很搭配的，蛋糕是很香很香。
芋头椰香棉花蛋糕
材料： 6寸圆形脱底模
玉米油 35g
低筋面粉 50g
蛋黄 3个
全蛋 1个
椰浆 30g
芋头 50g (蒸软，压成泥）
蛋白 3个
细砂糖 30g
做法 :
1. 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。
2. 加入芋泥和椰浆混合均匀，接着加入蛋黄和全蛋拌成顺滑的芋头面糊。
3. 蛋白打至粗泡，分次加入细砂糖，打至中性发泡。
4. 取1/3打发的蛋白霜，加入芋头面糊中，用打蛋器由底往上翻拌均匀。
5. 倒入剩余的2/3蛋白糊中，以刮刀切拌均匀。
6. 将面糊倒入模具里，抹平表面轻顿数下。
7. 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）
Yam
Coconut Cotton Cake
Ingredients: 6” round pan
with removable base
35g corn oil
50g cake flour
3 egg yolks
1 whole egg
30g coconut milk
1 whole egg
30g coconut milk
50g yam (steamed & mashed)
3 egg whites
30g fine sugar
Directions:
1. Heat
oil over low heat till you see small bubbles. Fold in sifted
flour and mix well.
2. Add
in mashed yam and coconut milk mix well. Then add in egg yolks, whole egg beat until
well blended.
3. Beat
egg white till frothy and add in the sugar, in 3 batches. Beating till shiny
peaks.
4. Add 1/3 egg white meringue into egg yolk batter and
fold well.
5.
Pour the batter back to the 2/3 egg
white meringue and fold into a smooth batter.
6.
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.
7.
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.
8.
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.
