a failed yet chewy coffee castella cake ☕️🍰不合格却嚼劲十足的咖啡长崎蛋糕

IMG_6804i have been wanting to bake castella cake for a long time… not that i haven’t baked one before but i wanted a twist to it. so when i saw Mel post this, it made me sit up… i had to bake it soon ✿♥‿♥✿… due to overbeating, i did not get that signature velvety castella look -_-# .. but what i got was a truly chewy and bouncy cake (i guess i developed the gluten in the bread flour)… blessing in disguise (self consolation is no consolation)? 

好长时间没烤长崎蛋糕。。其实心里一直挂念着这口味十足的蛋糕。。( ̄▽+ ̄*)。。等呀等,终于等到一道自己无法抗拒的长崎蛋糕食谱。。咖啡口味儿呀!网友Mel上了帖子后,偶就立马想开炉。。 故蛋糊过于打发,导致面粉起筋,所以蛋糕的卖相已输人一等 。。。简直是。。没有更二,只有最二。。 -_-#。。。 嘿,可庆幸的是,偶因如此,蛋糕却烤得特有嚼性哈!

Recipe adapted and translated from Through the Kitchen Door

Ingredients/食材 (makes a 7″ square pan cake or 21 x 11 x 7.8cm castella mould cake)

IMG_68004 egg whites at room temperature
4 egg yolks at room temperature
130g castor sugar
100g bread flour, sifted
2 tbsp honey
1 ½ tsp instant coffee, diluted with 2 tbsp hot water  (can used coffee paste or coffee oil)

蛋白4颗,室温
蛋黄4颗,室温
细砂糖130克
面包粉100克,过筛
2大匙蜂蜜
1 1/2小匙速溶咖啡粉,融化于2大匙热水 (可用咖啡油替代)

Directions/方法

IMG_6806- Cut 5mm thick corrugated cardboard to fit 4 sides of 8″ square pan.Wrap tightly in aluminium foil, shiny side facing out. Line 4 sides of cake pan with cardboard. Cut parchment paper to fit bottom of 7″ square pan. Grease lightly with vegetable oil. Place paper in cake pan, oiled side up
在8寸四方模具的四侧内铺上5mm厚度的瓦楞纸板;模具外用锡纸包紧(亮面朝外)。另,在一个7寸四方模具底部铺上烘焙纸并刷上菜油

- Preheat oven to 160°C
烤箱预热至160摄氏度

- Dilute the instant coffee with the hot water, then add in the 2 tbsp honey, stir all well to combined.  Set aside
速溶咖啡粉融化于热水后,加入2大匙蜂蜜。拌匀,待用

- Whisk egg whites till bubbles are very small. Gradually add castor sugar whilst still whisking. Continue to whisk till firm (not stiff) peak stage, reducing speed towards the end to remove big air bubbles and prevent over whisking
蛋白打至细泡,缓缓加入细砂糖,继续打发至蛋白糊变硬性,并呈现光泽感即可。至此,以慢速搅拌蛋白糊以便去除大气泡

- Add yolks to whisked egg white in 4 batches. Whisk on low speed till evenly mixed after each addition
打散后的蛋黄以四等分加入蛋白糊。在加入各等分后,需以慢速搅拌面糊至均匀才可继续加入接下来的蛋黄

- Add in the honey mixture. Repeat whisking as before
加入咖啡蜂蜜浆。搅拌均匀

- Sift half of bread flour into batter. Mix with whisk till almost even. Sift remaining flour. Mix till just even
过筛后的面粉分两次加入面糊,拌匀

- Scrape down and fold with spatula, banging bowl against worktop from time to time, till everything is just evenly mixed. Let batter rest 10 seconds or so midway, then bang bowl against worktop
使用橡皮刮刀自容器盆底翻拌,避免浓稠的蛋黄糊残留在碗盆,并时不时将容器敲打在桌面上,以让面糊混匀。过程中面糊休十秒,再次将容器敲打数下

- Pour batter into lined cake pan, slowly and from about 30 cm high so that air bubbles burst as they flow out of bowl. Tap pan against worktop 3-4 times. Place in bigger cake pan prepared earlier. Bake in bottom of oven till cake is brown, about 45 minutes
面糊从较高处(约30厘米高)慢慢倒入7寸模具以便除去气泡。再次敲打模具。将此模具放入之前准备好的8寸四方模具,放入烤箱底层烤约45分钟或至金黄色

- Remove pans from oven. Remove cardboard and outer pan. Drop smaller cake pan from about 30 cm high, 2-3 times. Wait a few moments till top of cake starts to wrinkle slightly. Invert pan onto wooden chopping board. Wait till top of cake is flat and smooth, about 30 seconds. Re-invert pan. Leave on wire rack till cool. Unmould, trim edges, cut and serve
双模从烤箱取出,将8寸模具和瓦楞纸板拿开。将7寸蛋糕模具从高处(约30厘米处)往下抛2-3次。待蛋糕顶部稍出现纹路,立马将蛋糕翻转在案板上。蛋糕顶部平滑后(约30秒),在将蛋糕再次翻转,摆在冷却架上进行冷却。脱模,修边后,即可使用

Personal notes/温馨小贴士:

IMG_6805 – i modified the recipe to bake my cake in a castella mould and baked for 53 mins ~ i used 5 egg white, 5 egg yolk, 140g sugar, 125g bread flour, 2 tbsp honey, 2 tsp Starbucks VIA coffee powder diluted in 2.5 tbsp hot water
我在食谱用量上稍做调整~ 用了5颗蛋白,5颗蛋黄,140克白糖,125克面包粉,2大匙蜂蜜,2小匙星巴克VIA咖啡粉(融化于2 1/2 大匙热水),用了长崎蛋糕模具烤了53分钟

- i mixed some cocoa powder with hot water, blended some cake batter into it, and then painted on the cake before putting it to bake
进入烤箱前,我在一点热水中融化了可可粉,在加入少许面糊,在蛋糕面糊上写了大字。。咔咔。。

 

IMG_6802my hands were somewhat shaky this morning as i attempted the writing… hum…
这次绘画手脚颤抖。。写的字歪歪斜斜滴。。。献丑啦
ෆ⃛(ٛ⌯ॢ˃ ɪ ˂ٛ⌯ॢ)

Pollution index: 173 (unhealthy)



Categories: Cakes

11 replies

  1. 偶有一次做相思的时候,也把面糊搅拌过度,起筋性了,可是却出乎意料朋友很喜欢,也是说有嚼劲

  2. 我来吃蛋糕啦!

  3. 蛋糕看来还是不错地。绘画那有差呀,还是很棒哪! 蛋糕来一片!

  4. Amigossssshhhhhhh!!!! That was absolute beautiful texture. And I really like the print on the cake…Coffee Tea Me. I just finished last piece yesterday evening….wish I could have more for tea break now. So pleased you have tried the coffee flavour as I did enjoyed it myself too.

  5. 还好, 还好。。。还嚼劲十足的, 证明蛋糕还不错!

  6. 没关系,青菜萝卜,各有所爱。你的蛋糕还是有人爱滴,哈哈~

  7. I wouldnt say it’s a failure, in fact it looks really fluffy and good to me! Love it!

  8. 我还不敢挑战涅,你先请我吃har

  9. 长崎蛋糕。。。。。。
    我还是看看就好,要绑手咯
    因为知道自己的功力
    免得浪费材料 XD

  10. Hi hi , may I know how to do a cake batter? What ingredients is needed ?

    • Hi Adeline, the cake batter is the batter of this cake itself. After preparing the above, just scoop a bit of it and mix with the cocoa solution, put inside piping cone, and paint before putting cake to bake

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