簡單容易做·口感極佳的乳酪(酸奶)古早蛋糕 |Yoghurt Castella Cake

Updated: Oct 14, 2020




中英文食譜在下方。Chinese and English recipes below.


簡單容易做·口感極佳的乳酪(酸奶)古早蛋糕


材料

6 隻雞蛋(約70g 一隻)

300g 乳酪(酸奶)(最好是Greek yoghurt)

60g 低筋麵粉

35g 生粉(玉米淀粉)

85g砂糖

65g 油

2-3滴醋

小許 鹽


工具

蛋糕盤 25cm x 19.5cm

做法

1. 乳酪和油混合均勻。

2. 蛋清和蛋黃分開。

注意:蛋清裡要沒有蛋黃,裝蛋清的盤需要乾淨,沒水沒油,不然蛋清有可能打發不起。


3. 乳酪和油拌勻然後蛋黃分2-3次加入乳酪混合物內拌勻。

4. 玉米淀粉和低筋麵粉混合均勻篩2次,篩過的麵粉和鹽倒入酸奶內。輕輕的拌勻至無乾粉。不要攪拌太久,不然會起筋。

5.用打蛋器打蛋清,打至小泡沫出現,然後加入2-3滴醋,砂糖分三次加入蛋清內,打發至濕性偏乾性狀態。

6. 取三分之一蛋清加入酸奶麵糊內翻拌手法拌勻。

7. 拌好的蛋糊倒入剩餘的蛋清內,用同樣手法混合均勻。然後倒入已鋪好油紙的蛋糕盤內。

8. 準備一個大和深的烤盤倒入一半的熱水,然後放入已經預熱5分鐘左右的焗爐內。蛋糕放在烤架上。上下火160 °C 焗45-55分鐘左右。

注意:因每個焗爐特性不同,溫度同時間或有改變。

注意: 觀察蛋糕上色的情況而定。如果顏色太深可以蓋上錫紙(铝箔纸)。如顏色過於淺可在最後的5-8分鐘內調較溫度( 約165°C-170°C)。


9. 烤好的蛋糕在焗爐內取出。趁熱脫模。出爐的蛋糕可以趁熱吃,或放入冰箱(雪櫃)冷藏後的蛋糕口感更好。

10. 吃吧!

Yoghurt Castella Cake

Ingredients

6 eggs(approx.70g each)

300g Greek yoghurt

60g low-gluten flour

35g corn starch

85g sugar

65g oil

2-3 drops vinegar

(pinch) salt

Tools

Cake tin 25cm x 19.5cm

___________________________________________________________________________

Method

1. Combine the yoghurt and oil together.

2. Separate the egg yolks from the egg whites.

Note: Make sure no egg yolks get into the egg whites and make sure the bowl used for the egg whites is clean and oil free.


3. Combine the yoghurt and oil. Once completely mixed, add a few of the egg yolks at a time, to the yoghurt.

4. Sift the corn starch and low-gluten flour twice then gently combine the flours and salt into the yoghurt-egg mixture.

5. Using a hand-held mixer, beat the egg whites whilst slowly adding in the sugar. Once soft peaks have started to form, add 2-3 drops of vinegar and continue to beat until stiff peaks.

6. Fold a third of the egg whites into the yoghurt mixture to loosen it up.

7. Gently fold in the rest of the egg whites then pour into a baking paper lined cake tin.

8. Prepare a water bath using hot water and place into a preheated oven. Place the cake tin on a baking rack above the water bath. Bake at 160 °C for 45-55 minutes.

Note: Cooking temperatures and times may need to be adjusted between different ovens.

Note: Depending on the colour of the cake: within the last 5-8 mins of baking, if the colour is too dark, cover the top with foil. If the colour is too light, turn up the temperature (approx. 165°C-170°C).


9. Once the cake has finished baking, take it out of the oven and let it cool for a few minutes. Remove from pan whilst still warm.

10. Serve!

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