Thursday, May 18, 2017

巧克力乳酪海绵蛋糕 Chocolate Cheese Sponge Cake

I am always in awe of jeannie's cake as its almost fail proof and usually yields great results.  This cake recipe is also taken from her blog and I almost cried with joy when the cake came out beautifully as what was also shown from her blog.

If you are into fluffy and light textured sponge cake, this is a good recipe to try out.

Chocolate Cheese Sponge Cake

Ingredients 材料

50g Salted Butter 咸奶油
50g Castor Sugar 细砂糖
60g Cream Cheese 奶油乳酪
100g Milk 牛奶
6 Egg Yolks 蛋黄
75g Cake Flour 蛋糕粉
20g Corn Flour 玉米粉

6 Egg Whites 蛋白
65g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

1 Tbsp Cocoa Powder 可可粉 (sifted 过沥)

1 Tsp Vanilla Extract 香草精

Method 做法

Preheat oven to 155C degrees.  Fill oven's baking tray with water.

Line bottom and side of an 8" round cake mould. Set aside.

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.

Sift (A) both flours into the cheese mixture and whisk to combine.

Gradually stir in egg yolk and whisk to combine. Set aside.

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks. 

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance egg whites mixture. Use a rubber spatula to fold until combine. 

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.

Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees  and  continue baking for 25 mins until baked.

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.
蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿,可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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