Friday, 23 July 2010

香橙牛油蛋糕 (Orange Butter Cake)

之前接到的訂單一直都是做牛油蛋糕.害得我在聞到蛋糕
香時很想要烘一個特別口味的牛油蛋糕給自己. 就為了想
要清新的口味, 所以我選做了這道香橙蛋糕.美中不足的
是在攪拌牛油時,我才想起家裡並沒有買到橙子;所以我
把食譜里的鮮橙汁改用了 Sunquick 濃縮橙汁.雖然蛋糕
烘成後聞不到濃濃的香橙味,可是吃進嘴里時卻還是有
橙汁的味道.而且我發覺到,這蛋糕冷藏後食用又有不同
的風味噢!



(食譜摘自 Amy Heng)

250gm 牛油
250gm 幼糖 (我減至 180gm)
4粒 雞蛋
100ml 鮮橙汁 (我改用 50ml Sunquick 濃縮橙汁和 50ml 開水)
1粒 橙皮
250gm 自發麵粉
30gm 杏仁粉
1/2 tsp 發粉

做法:

1. 將牛油攪拌至微軟, 分次加入幼糖;繼續將牛油攪拌至松發.
2. 加入雞蛋. 一次一粒,攪拌至麵糊輕和濃稠.
3. 交替加入麵粉類和橙汁,
橙皮.
4. 將麵糊倒入一個一涂油鋪紙的 9 '烤模里.
5. 放入已預熱烤箱以 160'C 烘 55-60分鐘.


Recipe:

250gm Butter
250gm Castor sugar (I have reduced to 180gm)
4 Eggs
100ml Fresh orange juice
(I replaced with 50ml Sunquick Orange juice and 50ml water)
1 Grated orange rind
250gm Self-raising flour
30gm Ground almond
1/2 tsp Baking powder

Method:

1. Cream butter till a bit soft. Gradually add in sugar; cream until
light and fluffy.
2. Add in eggs, one at a time. Beat until batter light and creamy.
3. Fold in flour and orange juice alternately until well mixed.
4. Add in orange rind.
5. Pour batter into a greased and lined 9' cake tin.
6. Bake at preheat oven at 160'C for 55-60 minuets.