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 flour,mix well.
2. Add in egg yolk,orange zest,mix till combined.
3. Beat egg white until frothy,gradually 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 pan,sprinkle some almond nibs.
7. Bake in preheated oven at 180C for 10 minutes,remove 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.