cakes

Yellow Butter Cake

This was my other yellow cake recipe which was adapted from the famed baker Rose Levy Beranbaum. I have reduced the sugar amount by 40%. And in order to compensate for the moisture lost due to the reduction of sugar, I replaced some butter with oil. Liquid sugar was also used.
這是EC最近嘗試的另一個yellow cake,配方改良自著名烘焙專家Rose Levy Beranbaum的yellow cake。EC把糖量減了四成,而為了彌補大量減糖而做成的蛋糕變乾問題,EC將部份牛油以葡萄籽油取代,同時也使用了液態的糖漿。

Compare with my previous yellow cake recipe which is made with oil and egg foam (read about my first yellow cake post here), this cake is more flavorful due to the use of butter. With the reverse creaming method (read more about this mixing method in my other post, easy chocolate cupcakes), preparation is much easier. This cake can be baked in a loaf pan and tastes great on its own.
與之前全用液體油及以蛋白霜令蛋糕鬆軟的yellow cake比較(詳情可參考yellow cake網誌),這個新的配方添了一份牛油香,在製作上亦簡單得多,使用的是reverse creaming攪拌方法(詳情可參閱簡易朱古力杯子蛋糕),很快已能把麵糊弄妥,不做蛋糕底改用長方形模焗,不加任何霜飾也十分可口。


Yellow Butter Cake 牛油蛋糕

Makes two 6 by 1.5 inch cake layers
兩個6×1.5寸份量

Ingredients

200 g cake and pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
80 g granulated sugar (I used organic cane sugar)
2 Tbsp (about 40 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
115 g unsalted butter, softened
55 g grapeseed oil (or any light tasting oil)
160 g sour cream
1 large egg yolk
1 large egg
2 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.

材料

低筋麵粉 200克
泡打粉 1/2茶匙
梳打粉 1/2茶匙
鹽 1/2茶匙
細砂糖(EC用有機蔗糖) 80克
自製轉化糖漿(可用粟膠,楓糖漿或蜜糖代替) 2湯匙 (約40克)
無鹽牛油(放軟) 115克
葡萄籽油(或任何淡味食油) 55克
酸忌廉 160克
大蛋蛋黃 1個
大蛋 1隻
雲尼拿醬或純雲尼拿香油 2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 350ºF/180ºC. Line bottom of two 6″ baking pans with parchment paper rounds. Combine sour cream, yolk, whole egg and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
焗爐預熱350°F/180°C,兩個六寸圓模底部放上牛油紙備用,酸忌廉、全蛋、蛋黃及雲尼拿醬放碗內輕輕拌勻備用。

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In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar and mix well. Add softened butter, syrup and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
麵粉、泡打粉、梳打粉、鹽及糖混合放在鋼盆內拌匀,加入軟化牛油、油及糖漿用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成厚麵糊。

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Add the sour cream-egg mixture in three additions and beat with low speed to combine. After the ingredients is fully incorporated, beat on medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter will be very thick. Scrape down the sides.as needed.
分三次加入酸忌廉蛋液混合物低速拌勻,攪拌均勻後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織,麵糊十分濃稠,需要時可用膠刮清理盆邊。

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Divide batter evenly among the prepared pans. Spread batter and 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, about 30 to 35 minutes. Cool in pan for 10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely. Level cake if necessary before frosting.
將麵糊平均分配倒入模中,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30-35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,用刀切去頂部突出部份便可按需要切片使用。

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I baked three cake layers to make this soccer fondant cake for my friend’s son Adrian last week.
EC上星期用了三片蛋糕作蛋糕底,為朋友的兒子Adrian做了足球翻糖蛋糕。

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