Wednesday, June 3, 2020

Black Sesame Classic Sponge Cake 黑芝麻古早味蛋糕

"沒有最好,只有更好" 用來形容這蛋糕真是最貼切。口感鬆軟、細膩,有入口即溶的感覺。成份沒有牛油,只用液體菜油。健康簡單,不用什麼裝飾或餡料,它已是一款很受歡迎的甜品 (特別在台灣、香港等地方)。今次我加入黑芝麻粉,香味濃郁,吃完一件又想吃多件。

If I were to describe this cake in a few words, it would be that it bested the best. But as they say, there is always room for improvement, and I know that in the future I will find a way to make a cake even better than this one. But for now, this cake only uses vegetable oil. Without the use of any butter at all, it is incredibly light and soft and gives you a feeling of melt-in-your-mouth cotton candy. No wonder it is so popular in Taiwan and Hong Kong. The addition of black sesame powder not only makes it more healthy, but it also imparts an irresistible aroma. 

Ingredients to make a 8.5x11x2" rectangular cake:

105g cake flour, sifted 低筋麵粉,過篩
60g vegetable oil 菜油
15g sesame oil 麻油
125 whole milk 全脂奶
120g sugar 白糖
300g (6 large) eggs, yolks and white separated 蛋,黄與蛋白分開
44g black sesame powder, sifted 黑芝麻粉,過篩

1) Line a baking pan with parchment paper on the bottom and sides. Set aside. Preheat oven to 300F. Boil a pot of water for steam baking.
2) Combine the vegetable oil and sesame oil in a small pot and heat to 185F over medium heat. Remove from heat.
3) Pour the hot oil into the flour and stir well.
4) Add milk and continue to stir with a whisk. It will turn into a thick paste.
5) Whisk in the egg yolks to make a smooth batter.
6) Add the black sesame powder. Mix well and set aside.
7) In a clean stand mixer bowl or glass bowl, beat the egg whites until frothy.
8) Add sugar in three additions. Beat the whites on high speed until a stiff peak forms.
9) Using a whisk, add about a third of the whites to the egg batter. This is to lighten the egg batter and prepare it to be combined with the rest of the egg whites. Gently but quickly fold.
10) Pour the egg batter back to the remaining egg whites. Fold until no white is seen. Do not over mix.
11) Pour the batter into the prepared pan. Firmly but carefully bang the pan on the counter for a few times to remove big bubbles.
12) Place the pan into a larger pan and pour hot water into the larger pan up to about an inch high.
13) Bake at 300F for an hour.
14) Remove the cake from the oven and place on a rack to cool for 10 minutes. Remove the cake from the pan carefully and peel the paper away from the sides. Continue to cool on a rack.

This cake is good even if served plain. You could also cut the cake horizontally in half, and spread black sesame paste on it like a cake sandwich.

Cut into serving size. Cake can be kept at room temperature for about 3 days. Keep in the fridge for longer storage.

Note: do not overheat the oil. If the temperature is too high, it will burn the flour and damage the structure or texture of the cake. For plain original flavor, replace sesame oil with vegetable oil (total 75g) and omit black sesame powder. Butter can be used instead of vegetable oil for a more flavorful cake.

1) 焗盤鋪好焗爐紙,預熱焗爐至華氏三百度,煮滾一鍋水。
2) 將油放入一小鍋加熱至華氏一百八十五度,離火,倒入麵粉,攪勻。再加入牛奶,繼續攪拌,再加入蛋黃,攪拌至幼滑蛋糊。
3) 在一清潔沒有油的碗內打發蛋白,糖分三次加入,打至企身。
4) 將部份蛋白與蛋糊用折疊方式伴勻,再倒入蛋白快速及輕手伴勻。
5) 倒入焗盤,放入一大盤內,注入滾水約一寸高,入爐。焗一小時。
6) 取出放架上待涼十分鐘後,取出蛋糕離盤放架上,再繼續待涼。

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