Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream 鮮果忌廉朱古力半裸蛋糕

Here’s what I made for my daughter’s 11th birthday. I was grateful that the government of Ontario allowed people to create social circles of up to 10 people since mid June so we could bring a cake to my aunt’s house the weekend before my daughter’s birthday for dinner. On the day of her birthday I made another cake and celebrated with our own family. There was no big party with other relatives nor her classmates this year due to the pandemic but I was still thankful that we could all stay together.
這是女兒11歲的生日蛋糕，感恩安省政府自六月中把限聚令增至十人以下，因此我們在女兒生日前的週末可以攜同蛋糕到阿姨家一起聚餐。女兒生日正日那天EC又做了另一蛋糕跟家人一起慶祝。由於疫情關係，女兒今年沒機會跟親友或同學們一起渡過，但EC仍然心存感恩，大家一起在家慶祝已很好了。

The cake I’m gonna share below is very simple to put together. The sides of the cake are barely frosted so less frosting would be devoured. If you are like me who usually scrape off most if not all the whipped cream icing before eating the cake, you are quite fit to make these kind of semi naked cakes (semi naked cakes are half dressed cakes with minimal frosting around the sides by the way). This small 6” cake is good for 6 to 8 people. To serve more guests, either double the recipe to make two 8” cake layers or make a taller cake. Tall cake must be stacked carefully though as this cake is very soft. A dowel such as a bubble tea straw must be inserted into the middle of the cake as a support to prevent the cake from slanting or even collapsing (don’t ask me how I knew about this…ugh). For more tips on tall cake construction, feel free to visit my other blog post, Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream.
這是一款十分容易做的蛋糕，因為蛋糕 外圍只抹上極少霜飾，吃進肚子裏的忌廉也不會特別多。如果你是像EC一樣，每次吃鮮忌廉蛋糕前都得把大量甚至所有忌廉刮走才安心吃的話，你大概十分適合製作這些半祼蛋糕了(半裸蛋糕就是外圍極少霜飾以致蛋糕本體若隱若現的蛋糕)。這個六吋蛋糕適合六至八人食用，人多的話可用食譜雙倍份量製作兩個八吋蛋糕或者做高身蛋糕。裝組高身蛋糕時必須十分小心，蛋糕體是非常非常非常鬆軟的，為了避免蛋糕傾斜甚至倒塌，疊蛋糕時必須在中央加固，插入如珍珠奶茶飲管般的支柱作支撐(不要問EC為什麼會這樣清楚)。至於有關高身蛋糕的做法和小貼士，請參考鮮果忌廉半裸淋面蛋糕。

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Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream
鮮果忌廉朱古力半裸蛋糕

Makes a 6” round cake
6”蛋糕份量

Ingredients

For the Tang Mian Chocolate Chiffon Cake
45 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
30 g grapeseed oil or vegetable oil
50 g milk
4 large egg yolks + 1/2 large egg white
3-1/2 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I use organic sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g

For the Whipped Cream Frosting and Garnishes
(recipe adapted from The Baking Bible by Rose Levy Beranbaum)
2 g cornstarch
15 g icing sugar
200 g whipped cream, divided
Fresh fruits such as strawberry or mango as needed

材料

燙麵法朱古力戚風蛋糕
低筋麵粉  45克
無糖可可粉  15克
鹽  少許
葡萄籽油或菜油  30克
牛奶  50克
大蛋蛋黃  4個 + 大蛋蛋白  1/2個
大蛋蛋白  3-1/2個
白醋或檸檬汁(EC用韓國蘋果醋)  1/2茶匙
細砂糖(EC用有機蔗糖)  50克
註：EC使用的大蛋每隻淨重50-55克

鮮忌廉霜飾和裝飾
(食譜參考自Rose Levy Beranbaum的The Baking Bible)
粟粉  2克
糖粉  15克
淡忌廉  200克
新鮮水果如士多啤梨或芒果  適量

Directions 做法

For the Chocolate Cake 朱古力蛋糕
Whisk together the flour, cocoa powder and salt then set aside. Line the bottom of two 6” round cake pans with parchment paper. Preheat oven to 325ºF/160ºC.
麵粉，可可粉和鹽混合備用， 兩個6”蛋糕圓模底部放牛油紙，焗爐預熱至325ºF/160ºC。

Heat oil and milk in a saucepan over low heat until 70 to 75℃ (158 to 167℉) then remove from heat. Pour in the flour mixture and whisk to form a paste. When mixture is no longer hot to the touch, stir in egg yolks and half of an egg white in two batches until smooth and glossy.
牛奶和油放小鍋小火加熱至70至75℃ (158至167℉)後離火，倒進乾粉類拌勻成麵糊，稍放涼後分兩次拌入蛋黃和半隻蛋白至光滑無顆粒。

In an impeccably clean mixing bowl, beat egg whites and vinegar with an electric mixer until foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Divide batter evenly between the pans and smooth top with a spatula. Tap pans against the tabletop several times to get rid of any large air bubbles.
把蛋白和醋放在乾淨的鋼盆中，用電動打蛋器打至泡泡變細密，分次加糖打至企身，拉起打蛋器時蛋白霜呈彎勾狀，將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一，將麵糊平均分配入模，抹平表面後將模具往桌上輕敲幾下敲出大氣泡。

Place the pans along with a cup of hot water in the oven. Reduce temperature to 300ºF/150ºC and bake for 45 to 50 minutes or until a toothpick inserted in the center of cake comes out clean (adjust oven temperature and time according to your own oven). Cool completely on a wire rack before unmolding. Chill thoroughly before use.
把蛋糕模連同一杯熱水放進焗爐內，調低爐溫至300ºF/150ºC，焗45至50分鐘或至竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整溫度和時間) ，取出後放鋼架完全放涼後脫模，放在雪櫃充分冷藏備用。

For the Whipped Cream Frosting 鮮忌廉霜飾
In a small saucepan mix together the cornstarch, icing sugar and 50 g whipping cream until smooth. Cook over low heat with constant stirring until mixture is thickened like evaporated milk. Remove from heat and scrap into a small bowl. Let cool to room temperature.
小鍋內混合粟粉，糖粉和50克淡忌廉拌勻，小火邊煮邊攪拌至濃稠呈煉奶狀後離火，倒在小碗中放涼至室溫備用。

Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat the remaining 150 g of whipping cream in the well-chilled bowl until traces of marks appear. Add cooled cornstarch mixture and continue beating with low speed until it holds firm peaks.
鋼盆及打蛋器配件預先放冰箱10分鐘雪凍，用電動打蛋器把餘下150克淡忌廉打至出現紋路，加入已放涼的淡忌廉/粟粉混合物繼續慢速打至挺身。

To Assemble the Cake 裝組蛋糕
Slice each chilled cake to 1.5” layer. Place a cake layer, cut side up, on the cake turntable. Spread on a thin layer of frosting then arrange fruit pieces on top. Place a dollop of frosting on top and spread evenly. Top with the second cake layer, cut side down, making sure the cake is leveled.
把巳雪凍的蛋糕各切成1.5”蛋糕片，把一片蛋糕(切面朝上)放在蛋糕轉盤上，以抹刀薄薄抹上霜飾後排放切件水果，平均抹上一層厚霜飾，蓋上第二片蛋糕(切面朝下)按實，留意保持蛋糕成水平線。

Frost the cake with a thin layer of frosting. Scrape off excess frosting by running a bench scraper around the sides of the cake while cleaning the scraper in between strokes. Fill in any gaps and continue smoothing until the sides are straight and some areas of the cake are showing through. Smooth top by swiping the overhanging edge into the middle of cake until smooth. Transfer cake to a cake board and chill cake in the fridge for at least 20 minutes before placing other fruit decorations on top. Keep cake chilled until serving.
在蛋糕表面和旁邊薄薄抹上霜飾，用刮板圍繞蛋糕刮除多餘的霜飾，每次需清潔刮板，若發現凹洞可塗抹霜飾填補，繼續用刮板圍繞蛋糕刮除霜飾直至平滑和蛋糕變得直身和露出少量蛋糕邊緣，用刮刀把蛋糕邊緣頂部突出的霜飾往中央抹平直至平滑，把蛋糕轉移到蛋糕紙板上，放回雪櫃冷藏最少20分鐘定形後才裝飾表面， 蛋糕食用前需保持冷藏。

I used two mangoes for the filling and top decorations for this cake. I used approximately 25% more whipped cream as I needed more frosting for piping.
這個蛋糕用了兩隻芒果作夾餡和表面裝飾，因為唧花需用上多些忌廉，因此霜飾部份比原食譜多用了四份一。

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