Tuesday 25 February 2014

柠檬蜂蜜蛋糕

原本想做个柠檬蜂蜜相思蛋糕,可是打开冰箱才发现剩下4个鸡蛋,又懒惰出去买,所以更改了少许相思蛋糕的食谱,做了这个柠檬蜂蜜蛋糕。这个蛋糕,一点都不输相思蛋糕哦,还是很软,很好吃,也有相思的影子。

柠檬蜂蜜蛋糕
这个蛋糕好香,好好吃。

材料A:
1个             柠檬的皮 (1 nos lemon zest)
1汤匙         柠檬汁 (1 tbsp lemon juice)
1汤匙         蜂蜜 (1 tbsp honey)
3汤匙         水 (3 tbsp water)
4             蛋黄 (4 nos egg yolk)
1/4茶匙      盐 (1/4 tsp Salt)
40g            玉米油 (40g Corn oil)

材料B:
40g            香港面粉 (40g Hong Kong flour)

材料C:
4个            蛋白 (4 nos egg white)
1/4茶匙    塔塔粉 (1/4 tsp cream of tartar)
45g           细砂糖 (45g caster sugar)


步骤
1. 把材料A搅拌均匀后,加入过筛了的材料B。
    Mix ingredients A with hand whisks, shift in ingredient B. 
2. 在另一个干净的盆,将C的蛋白和塔塔粉打至发泡,过后分三次加入糖粉打至湿性发泡。
    In a mixing bowl, whisk egg whites and cream of tartar until foamy, add in sugar in 3 
    batches and whisk until soft peaks formed. 
3. 把 (2) 三次拌入 (1),轻轻的用抹刀把面糊从下往上,搅拌均匀。
    Fold (2) into (1) in 3 batches, lift and fold until well combined.
4. 把 (3) 倒入6铺了烘焙纸的方模,轻轻敲出空气
    Pour (3) into a 6 inches square tin, lined with baking paper, lightly shake to remove
    excess air.
5. 送入预热烤箱,用水浴法,上下火,摄氏135度35钟。
    Steam bake in preheat oven at 135 degree Celsius (top and bottom heat) for 35 minutes.
6. 改为上火,170度,开风扇,烤10分钟至熟。
    Continue to bake with 170 degree Celcius with top heat and fan force only.
7. 取出立刻倒扣,15分钟后脱模,冷了切块享用
    Remove cake and invert it on a wire rack, remove the pan after 15 minutes.

柠檬皮和蜂蜜

材料A+B

材料C

所有材料

6寸方模

所有面糊倒入模里

烤好后
  
倒扣

脱模

25 comments:

  1. 香喷喷,软绵绵,ho chiak!!

    ReplyDelete
    Replies
    1. 谢谢,这是小型版的冒牌相思。

      Delete
  2. that's a very soft and delicate cake you've got there!!! ho jiak 2!

    ReplyDelete
  3. 柠檬+蜂蜜, 我喜欢.. ho jiak 3 !

    ReplyDelete
    Replies
    1. 我也是很喜欢这个组合,但是觉得柠檬汁还可以加更多,我比较喜欢酸的味道。

      Delete
  4. 有相思的影子, 我也喜欢,当然hock 4!

    ReplyDelete
    Replies
    1. 哈哈哈,你们今天都帮八度空间的 Ho Jiak 打广告吗???

      Delete
  5. Lovely cake, looks very spongy and soft!

    ReplyDelete
    Replies
    1. Thanks, Joyce! I love this combination but I think can add in more lemon juice ^_^

      Delete
  6. Any cakes with lemon flavour always tasted good. So far I have tried using HK flour in my Ogura cakes. Is there a difference with using superfine flour?

    ReplyDelete
    Replies
    1. Hi, Kimmy, I find that HK flour give better texture to the cake, you will not feel the flour when you eat the cake, it is some how like "melt in the mouth" or something really like eating cotton candy.

      Delete
  7. 今天到处都是柠檬味, 看来是柠檬收成的季节了! 哈哈
    请我吃一片很有相思的蛋糕, 让我回味相思的滋味, 呵呵!

    ReplyDelete
    Replies
    1. 大家都趁着柠檬还在飘香时,赶紧支持”小拇指说好“活动!

      Delete
  8. Hi Jozelyn,

    You always baked very nice and fluffy ogura cakes. This honey lemon one looks very good too!!!

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe. I think I have started to master the skill. You see this time I have got a brownish top. I will share the secret in my coming ogura cake post but I need to try again to check the consistency ^_^

      Delete
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    ReplyDelete
  10. Lemon and honey, I can imagine this cake good!

    ReplyDelete
    Replies
    1. Thanks Sonia! This cake in fact is sweet and fragrant!

      Delete
  11. 我要学,我要学。。。。
    这个真的要试试呢~~~

    ReplyDelete
    Replies
    1. 我才要向你学呢,对不起,我这几天太忙了,现在才比较有空。

      Delete
  12. if this is something like ogura cake, i will like. But i hv only tried making ogura cake once, quite intimidating too!

    ReplyDelete
    Replies
    1. Hi, Lena. This cake is similar to ogura cake. I make ogura cakes many times then only finally i get to "master" it, many of my attempts fail as well. Gambate!

      Delete
  13. Hi, may i know what is hong kong flour? where can I get this? Or it can be replace with others?

    ReplyDelete
    Replies
    1. Hi, Steven & Eeyan,

      Thanks for dropping by.
      Hong Kong flour is a very fine texture flour that people use it to make snow skin moon cake or pau. You may get it at bakery shop or subsequently replace it by superfine flour or low protein flour but the cake texture will be slight different ^_^

      Delete

欢迎大家留言 ^_^