It's been a while since my last post on making cakes. I couldn't believe it's been that long--on July 16, 2012, the post on Match Mousse Cake was my last cake recipe. Almost a year has passed! Does it mean that I have not enjoyed having cake for the past 10 months? No way! It just means that there are other recipes or dishes that I would like to post more of.
If you browse my recipe index, you would find 32 posts under the category of "cakes". That is quite a number. They are all my beloved cakes.
If you are a regular reader, you would notice that I am a chestnut lover. This is my 4th post relating to chestnuts already. Just like chocolate, I can't get enough of it.
很久也沒有刋登關於蛋糕的文章了,翻查一下,最後一篇是於上年七月十六日的綠茶慕絲蛋糕,差不多一年前了,這是否代表我在過去十個月內沒有食蛋糕呢？當然不是啦,只不過是有其他食譜或菜式我更想與你們分享吧。
如果你點擊 recipe index ,在蛋糕這類別下會找到三十二款蛋糕食譜,話多唔多,但話小也不小。它們全部都是我的至愛。
如果你是我的粉絲,你或許會發現我很喜歡栗子,這是我第四次用栗子做蛋糕了,正如朱古力,永遠也不會覺得厭或嫌食得多。
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| cake made with chestnut puree |
6 large eggs
96g sugar, divide into two portions
90g water
60g vegetable oil
1 tsp pure vanilla extract
100g chestnut puree (optional)
120g cake flour, sifted
Chestnut Cream:
200g chestnut puree
100g heavy cream
20g sugar
2 tbsp dark rum
1) Preheat oven to 350 F. Line parchment paper onto a 17 x 12 inch baking sheet.
2) Separate the egg whites from the yolks. Put the whites in a clean, oil-free stainless steel or glass bowl.
3) Add half the sugar to the yolks and whisk for a few minutes with a handheld mixer.
4) Add oil, vanilla extract and water and whisk for a minute.
5) Add the sifted flour and beat for 2 more minutes. Optionally, add chestnut puree and mix until combined. Set aside.
6) Beat the egg whites in its separate bowl until frothy. Add the remaining sugar in 2 additions and continue to beat until stiff peaks formed.
7) Fold the egg whites into the yolk mixture in 3 additions until no white is seen.
8) Pour the batter onto the prepared pan lined with parchment paper and gently smooth out the surface with a spatula.
9) Bake for 18 minutes. While the cake is baking, prepare chestnut cream by beating heavy cream with sugar until it is stiff. Add chestnut puree and rum. Mix until blended.
10) Remove the pan from the oven and cool on a rack.
11) Put a piece of parchment paper on top of the cake and remove the bottom paper by inverting the whole thing. Replace the old parchment with another large new paper and re-invert the cake. (Now the cake has new paper on the bottom for rolling. You will need three pieces of parchment papers in total.)
12) Spread one third to half of the chestnut cream on the cake and carefully roll it up. Wrap it with the parchment paper and refrigerate for at least an hour before serving.
13) Optional: Pipe remaining chestnut cream on top for garnish.
預熱焗爐至三百五十度,在十七乘十二寸大焗盤上鋪上焗爐紙。將蛋白與黃分開,蛋白放乾淨沒有油漬之盤內。蛋黃加半份糖用攪拌器打幾分鐘,加入油、水及雲呢那香油,拌勻,再加入已篩的低筋粉,打約二分鐘,備用。蛋白用攪拌器打至發白,剩下的糖分兩次加入,繼續打至硬身。蛋白與蛋黃用折疊式混合,倒入焗盤內,焗約十八分鐘。
準備栗子忌廉：忌廉加糖打至硬身,加入栗子蓉及酒,攪拌均勻便可。
蛋糕焗成後取出放架上待涼,放一大張焗爐紙在上,然後將整盤蛋糕反轉,除去舊的紙,放另外一張紙,再將蛋糕反轉,除去紙後,將栗子忌廉塗上,小心地將蛋糕卷起,用紙將它包好定位,放雪柜至少一小時才可切片食用,食前可將餘下栗子忌廉唧上做裝飾。
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| cake without chestnut puree but topped with puree as garnish |
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