This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I’ve switched to the reverse creaming method. What’s more, egg whites are whipped into a meringue then folded into the batter. The above changes result in a fluffy cake that rises rather flat than domed.
除了one bowl chocolate與yellow cake外，這是EC的另一個翻糖蛋糕底食譜，這個蛋糕跟以上兩款一樣都能承受翻糖重量而不變形，質地扎實卻又十分鬆軟。食譜份量參考自Cake Boss，EC改用了reverse creaming攪拌方法及分蛋法，蛋白打成蛋白霜後才會與蛋黃糊混合，在兩種技巧配合下，成品就是平均而非像山丘般上升及口感鬆軟的蛋糕了！
Basic Vanilla Cake
雲尼拿蛋糕
Makes two 6″ by 1.25″ round cakes
可做兩個6 x 1.25寸圓形蛋糕
Ingredients
For the Yolk Batter
150 g all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 salt
2 egg yolks, large
30 g granulated sugar
85 g canola or vegetable oil
113 g (120 g minus 1/2 Tbsp) milk
7 g (1/2 Tbsp) white vinegar or lemon juice
1 tsp vanilla bean paste or pure vanilla extract
For the Meringue
2 egg whites, large
30 g granulated sugar
1/4 tsp cream of tartar
Notes: the eggs I use are 50 g each without shells.
材料
蛋黃糊
中筋麵粉 150克
泡打粉 1茶匙
梳打粉 1/8茶匙
鹽 1/4茶匙
大蛋蛋黃 2隻
細砂糖 30克
芥花籽油或菜油 85克
牛奶 113克 (120克減去1/2湯匙)
白醋或檸檬汁 7克(1/2湯匙)
雲尼拿醬或純雲尼拿香油 1茶匙
蛋白霜
大蛋蛋白 2隻
細砂糖 30克
他他粉 1/4茶匙
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 325ºF/165ºC. Separate the eggs. Line bottom of two 6″ baking pans with parchment paper rounds. Set aside.
焗爐預熱325°F/165°C，分開蛋白和蛋黃，兩個6寸烤模底部放上牛油紙備用。
Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Set aside.
大碗內放牛奶，加入白醋拌勻後靜置五分鐘做成buttermilk備用，數分鐘後混合物會開始出現結塊。
For the yolk mixture, sift together flour, baking powder, baking soda, salt, and sugar in a mixing bowl and mix well. Add oil and half of the buttermilk. With an electric mixer or a stand mixer fitted with the paddle attachment, beat until the mixture becomes a thick paste. Add the egg yolks, remaining buttermilk and vanilla bean paste in two additions and beat until mixture is smooth and well incorporated. Set aside.
做蛋黃糊：麵粉、泡打粉、梳打粉、鹽及糖混合過篩放在鋼盆內拌匀，加入油及一半份量的buttermilk用電動打蛋器或坐枱式攪拌器(使用攪拌配件)拌成糊狀，分兩次加入蛋黃、雲尼拿醬及餘下的buttermilk拌至順滑備用。
For the meringue, in another clean mixing bowl, whip egg whites with an electric mixer or a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue beating until soft peaks form. Then gradually add sugar and beat until glossy and firm peaks form.
做蛋白霜：取另一清潔的鋼盆放入蛋白，用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白打至起泡，加入他他粉繼續打至泡泡變細密，分次加入糖打至企身及有光澤。
Fold meringue into the yolk mixture in two batches until well incorporated.
蛋白霜分兩次輕手以切拌方法與蛋黃糊完全混合。
Divide batter evenly among the baking pans. Tap pans against the countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, 25-30 minutes. Cool in pan for 10 minutes. Remove cake from pans and transfer to a wire rack to cool completely. Level and slice cakes if necessary before frosting.
將麵糊平均分配倒入兩個模中，將模往枱上輕敲幾下敲出較大的氣泡，用曲柄抹刀抹平表面，入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊 (約25-30分鐘，請自行調整時間)，取出十分鐘後可脫模及轉移到鋼架放涼，用刀切去頂部便可按需要切片使用。
I made this superhero fondant cake for my friend’s son over the weekend. The top tier was this vanilla cake with dark chocolate ganache. The bottom tier was chocolate cake (see recipe here) with dark chocolate ganache. I will be sharing the Captain America shield cake topper tutorial very soon. Stay tuned!
這是EC為朋友兒子設計的超級英雄翻糖蛋糕，上層是雲尼拿蛋糕配黑朱古力ganache，下層是朱古力蛋糕(食譜可到這裡)配黑朱古力ganache。EC將分享美國隊長盾牌裝飾做法，這密切留意。
If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處
EC Bakes 小意思 Facebook Page:
https://www.facebook.com/ECBakes
© Copyright 2016 ecbakes.com
EC Bakes 小意思 
Leave a Reply