Arrgh... Lately, there was something wrong with my laptop... I couldn't use the mouse or USB ...😢 It was quite inconvenient for me to download pictures from my hand phone to the laptop....sigh! 😓
However, no matter how trouble it is... I can't just give up my blog or FB page right! So, to all dear bakers, I'll try my very best to downloading my new baking's post here.... 😊
I baked this Chocolate Cotton Sponge Cake for a friend's birthday and everyone liked it. Yeah!!😘
👇Celebrating Cindy's advance birthday lunch....
👇Happy Birthday Cindy😘🎂
Ingredient材料:
植物油 vegetable oil 40g/3Tbsp
可可粉 cocoa powder 10g/ 2Tbsp
牛奶 milk 50g/3Tbsp
糖 sugar 20g/3Tbsp
蛋黄 egg yolk 4
低筋面粉 cake flour 50g/4Tbsp
蛋白 egg whites 4
糖 sugar 40g/5Tbsp
Chocolate Ganache Glaze：
80g Chocolate Button
80g Whipping cream
~ Heat up the Whipping cream and Chocolate button over the steam(double boiler) til the chocolate melted, set aside.
Method：
1. Heat up oil in Microwave till warm (about 30 seconds) and add in sifted cocoa powder, stir well.
2. Add in milk and whisk till well combined.
3. Add in cake flour and stir well.
4. Add in egg yolks and whisk till well combined.
5. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak form.
6. Fold in 1/3 egg whites into yolk mixture and mix well.
7. Fold in the remaining egg whites into yolk mixture and mix till well combined.
8. Pour batter into 6" pan(16cm).
9. Preheated oven to 150℃ and bake in water bath for 60-80 minutes.
10. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
11. Decorate the cake with the chocolate Ganache.
Tip: Before beating egg white, add in few drops of lemon juice to increase stability and help the whipped eggs.
方法：
1.用微波炉加热油至温热（大约30秒），加入过筛可可粉，搅拌均匀。
2.加入牛奶搅拌均匀。
3. 加入蛋糕粉搅拌均匀。
4. 加入蛋黄，搅拌均匀。
5.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。
6.先取出1/3蛋白霜与蛋黄糊拌均匀。
7.再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
9.将面糊倒入6“烤馍里（16cm）。
8.放进预热的烤箱150℃并（水浴法）烘烤60-80分钟。
10.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
11. 装饰蛋糕。
提示：在打蛋清之前，加入几滴柠檬汁以增加稳定性并可以帮助打发蛋白。
食谱参考: Apron
Happy Baking!
However, no matter how trouble it is... I can't just give up my blog or FB page right! So, to all dear bakers, I'll try my very best to downloading my new baking's post here.... 😊
I baked this Chocolate Cotton Sponge Cake for a friend's birthday and everyone liked it. Yeah!!😘
👇Celebrating Cindy's advance birthday lunch....
植物油 vegetable oil 40g/3Tbsp
可可粉 cocoa powder 10g/ 2Tbsp
牛奶 milk 50g/3Tbsp
糖 sugar 20g/3Tbsp
蛋黄 egg yolk 4
低筋面粉 cake flour 50g/4Tbsp
蛋白 egg whites 4
糖 sugar 40g/5Tbsp
Chocolate Ganache Glaze：
80g Chocolate Button
80g Whipping cream
~ Heat up the Whipping cream and Chocolate button over the steam(double boiler) til the chocolate melted, set aside.
Method：
1. Heat up oil in Microwave till warm (about 30 seconds) and add in sifted cocoa powder, stir well.
2. Add in milk and whisk till well combined.
3. Add in cake flour and stir well.
4. Add in egg yolks and whisk till well combined.
5. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak form.
6. Fold in 1/3 egg whites into yolk mixture and mix well.
7. Fold in the remaining egg whites into yolk mixture and mix till well combined.
8. Pour batter into 6" pan(16cm).
9. Preheated oven to 150℃ and bake in water bath for 60-80 minutes.
10. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
11. Decorate the cake with the chocolate Ganache.
Tip: Before beating egg white, add in few drops of lemon juice to increase stability and help the whipped eggs.
方法：
1.用微波炉加热油至温热（大约30秒），加入过筛可可粉，搅拌均匀。
2.加入牛奶搅拌均匀。
3. 加入蛋糕粉搅拌均匀。
4. 加入蛋黄，搅拌均匀。
5.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。
6.先取出1/3蛋白霜与蛋黄糊拌均匀。
7.再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
9.将面糊倒入6“烤馍里（16cm）。
8.放进预热的烤箱150℃并（水浴法）烘烤60-80分钟。
10.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
11. 装饰蛋糕。
提示：在打蛋清之前，加入几滴柠檬汁以增加稳定性并可以帮助打发蛋白。
食谱参考: Apron
Happy Baking!
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