距离上回烤了相思已有一段时间，又开始想念了，
而这回就来玩玩三色相思。
蓝花咖啡三色相思蛋糕
8寸脱底模
材料 A:
粟米油 50克
盐 1/8茶匙
牛奶 60克
蛋黃 5粒A型（冰蛋）
全蛋 1粒A型（冰蛋）
特幼面粉 70克
材料 B:
蛋白 5粒A型（冰蛋）
幼糖 80克
柠檬汁 1茶匙
材料 C:
-把20朵蓝花加水放入锅内煮滚，取10ml备用。
-把适量咖啡粉溶入热水，取10ml备用。
做法 :
1. 材料A：粟米油+牛奶+盐+蛋黃+全蛋打至起小泡。
2. 加入特幼面粉再打滑，放一边。(避免吹到風 ，备用）
3. 材料B：蛋白加入柠檬汁，分次加入幼糖，打至用打蛋器拉出的蛋白顶端略弯就可以了 （无需打至干性）。
4. 加入材料A。分成3份，分别加入材料C的蓝花和咖啡口味，用切拌方式混合面湖，刮平，倒进模型。轻轻敲出气泡。
5. 以160‘C， 60分钟，以水浴发烘。注意上色。出炉后，倒扣放凉。
Three Colours Ogura Cake
8inch removable base cake pan
Ingredients A:
50g corn oil
1/8tsp salt
60g milk
5 egg yolk (A size)
1 whole egg (A size)
70g super fine flour
Ingredients B:
5 egg white (A size)
80g castor sugar
1tsp lemon juice
Ingredients C:
- heat 20 blue pea flowers with some water, and reserve 10ml to use. - mix espresso powder with hot water and reserve 10ml to use.
Method :
For A
1. Beat together corn oil, milk, salt, egg yolk and whole egg till frothy.
2. Sift in super fine flour and mix well, put aside.
For B and C
1. Using electric mixer, beat egg white with lemon juice and castor sugar till soft peak.
2. Using spatula, mix together A and B
till combine.3. Divide the batter into 3 equal portions, mix in the blue pea paste and coffee paste into each portion according, mix well with a spatula.
4. Pour the three types of batter into a 8" baking pan, steam-bake in oven at 160'C for 60 minutes.
5. Invert the cake after baking and let it cool before serving.
（Recipe adapted from 厨房找快乐 , Min's Blog )
This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers)
organised by Zoe from Bake for Happy Kids , Doreen from My Little Favourite DIY and
hosted by Sharon from Sweet Home-Chefs.
