Ingredient | Method |
A: 80g butter 40g caster sugar 6B egg yolks 115g low protein flour 20g corn flour 1 tsp baking soda 1 tsp baking powder 90g warm milk 10g coffee powder+5g hot water Flavor 15g cocoa powder+25g milk B: 6B egg whites 80g caster sugar 1/4tsp cream of tartar
| 1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and mix until well. Then mix in the balance flours. Divide the batter into two equal portions. First portion mix with cocoa flavor and the other portion remain as plain batter. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. Divide into two equal portions. 5. Fold 1/3 of the first portion of meringue into the cocoa batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat for plain batter. 6. Pour batter into 7/8" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 180C about 55-60 minutes. |
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