1/1/2016 酸奶棉花蛋糕 Yogurt Cotton Cake

Yogurt Cotton Cake

Ingredients:

Makes 2 nos of 6″ round cake pan 

4 egg whites

60g organic cane sugar

4 egg yolks

40g rice bran oil

100g natural plain yoghurt

65g cake flour /superfine flour

20g cornflour (cornstarch)

Steps:

1) In a big bowl, poir in the egg yolk, yogurt and oil, mix well. Sieve in the flour and cornflour, mix well.

2) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

3) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into two(2) 6-inch round cake pans (line the bottom with parchment paper).

4) Bake the cake in a water bath for 40 minutes or until set and golden brown at 160'C.

5) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

酸奶棉花蛋糕

材料：

蛋白4個(不可以沾到蛋黃),細砂糖60g

原味優格100g,米糠油40g

玉米粉20g,低筋麵粉65g,蛋黃4個

做法:

1）預熱烤箱160度C。準備2個6吋圓模底部鋪紙。 （如果只做1個，把分量減半即可）

2）在一個大碗裡，把蛋黃,優格和油攪拌均勻

3）篩入玉米粉和低筋麵粉攪拌至無顆粒即可。

4）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡soft peak)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

6）把拌好的優格糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用160度C烤40分鐘或至上色。

7）烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。