Wednesday, 17 November 2010

传统式牛油蛋糕 (Old Fashioned Butter Cake)

我今天的假期充满了牛油香.难得有一天的公假; 难得窗外下着大
雨,也难忍我要制作和想吃奶油蛋糕的欲望.这一个松软的奶油蛋
糕出炉了.

在此,也感谢 Ohbin 分享的食谱. 因为懒得另外做大理石的花纹,所
以只做成了单味的奶油蛋糕.


材料:
350g 牛油
280g 糖 (我用240g)
8粒 蛋,分蛋白蛋黄
330g 自发面粉
1/2 茶匙
50ml 牛奶
做法:

1. 牛油和 150gm的糖打至松发.
2. 加入蛋黄, 一一粒.( 要确定拌均匀了才可加入下一粒蛋黄)
3. 加入牛奶.
4. 慢慢加入自发面粉,搅拌均匀备用.
5. 蛋白加剩余的糖打至湿性发泡,分三次轻轻的拌入面糊里.
6. 将拌均的面糊倒入已抹油10"烤盘里.
7. 放入预热烤箱以150度烤大约1小时或至熟即可.



Ingredients:

350 gm butter
280 gm sugar (I used 240gm)
8 large eggs, separate the yolk and white
330 gm self rising flour
½ tsp salt
50 ml milk


1. Beat butter and 150gm sugar until light and fluffy.
2. Add in the yolk one at a time. Beat well after adding each one.
3. Add in milk.
4. Slowly fold in flour. Mix well and set it aside.
5. In another clean bowl, whisk egg white and remaining sugar
till soft peaks.
6. Fold in the egg whites in 3 batches into the butter mixture and
slowly mix until well blended.
7. Pour batter into a 10' lined and greased cake pan.
8. Bake in preheat oven at 150'C for an hour or until the skewer
comes out clean when tested.