大理石雪芳蛋糕

大理石雪芳蛋糕

很抱歉隻有英文的譜子 … 但是我每次做都不會失敗 .

我在私房小菜長期潛水 , 受益匪淺 . 非常想念偶像口水豬 , 心大痛 , 為為 , 琪琪 , 八月桂花 , 等等等等 … 也還至今崇拜偶像愛廚 , 山菊花 , 毛毛媽 , 等等等等 … 平時比較忙 , 很少有機會給食物成品照相 , 以後會多多努力 , 與大家一起分享烹飪的快樂 !

MARBLE CHIFFON CAKE

From cooks.com

1/3 c. unsweetened cocoa

2 tbsp. sugar

1/4 c. water

2 tbsp. vegetable oil

2 c. sifted all-purpose flour

1 1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

1/2 c. vegetable oil

7 egg yolks

3/4 c. cold water

2 tsp. vanilla

7 egg whites

1/2 tsp. cream of tartar

Combine cocoa, 2 tablespoons oil, 2 tablespoons sugar and 1/4 cup water in a small bowl. Stir until smooth. Set aside.

Combine 2 cups flour, 1 1/2 cups sugar, 3 teaspoons baking powder and salt in large mixer bowl. Add in order 1/2 cup oil, egg yolks, 3/4 cup water and 2 teaspoons vanilla. Beat at low speed until combined, then at high speed 5 minutes.

With other beaters, beat egg whites in large bowl with cream of tartar until still peaks form. Pour batter in a thin stream over entire surface of egg whites, fold in lightly by hand mixing. Remove 1/3 of batter to a separate bowl. Gently fold in chocolate mixture. Pour half the light batter into ungreased 10 inch tube pan; top with half the dark batter. Repeat layers. With a spatula, swirl gently through batter to make marble.

Bake at 325 degrees for 65-70 minutes or until done. Invert cake in pan. Cool thoroughly. Loosen cake from the pan. Invert onto serving plate.

注 : 做的時候可以用八個蛋 , 其它用量不變 .