大理石雪芳蛋糕
很抱歉只有英文的谱子 … 但是我每次做都不会失败 .
我在私房小菜长期潜水 , 受益匪浅 . 非常想念偶像口水猪 , 心大痛 , 为为 , 琪琪 , 八月桂花 , 等等等等 … 也还至今崇拜偶像爱厨 , 山菊花 , 毛毛妈 , 等等等等 … 平时比较忙 , 很少有机会给食物成品照相 , 以后会多多努力 , 与大家一起分享烹饪的快乐 !
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 : 做的时候可以用八个蛋 , 其它用量不变 .
