Yellow Butter Cake with Chocolate Butter Cream(未完成)

最近做了很多亚洲特点的蛋糕,老公有点不耐烦了.今天问他这周的蛋糕想吃什么样的,他说要"American style,fluffy,creamy and rich yellow cake".原来老美还是不习惯那种轻盈,湿润,象一朵云一样的亚洲式蛋糕啊. 最后他点名要了这个比较"Heavy"的Yellow Butter Cake with Chocolate Butter Cream,我自己是不喜欢,太过油和糖了:



Recipe for cake is from "The Cake Bible" by Rose Levy Beranbaum:

Ingredients for cake:

large egg yolks: 6pc(112g)
milk: 1 cup(242g)
Vanilla: 2+1/4tsp (9g)
sifted cake flour: 3 cups (300g)
sugar: 1+1/2 cups(300g)
baking powder: 1Tbsp+1tsp (19.5g)
salt: 3/4 tsp(5g)
unsalted butter: 12 Tbsp (170g)(room temp.)

1, Preheate the oven 350F. In a medium bowl lightly combine the yolks,1/4cup milk,and vanilla.

2, In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.Add the butter and remaining 3/4cup milk.Mix on low speeduntil the dry ingredients are moistened.Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure.Scrape down the sides. Gradually add the egg mixture in 3 batches,beating for 20 seconds after each addition to incorporate the ingrediants and strengthen the structure.Scrape down the sides.

3, Scrape the batter into two prepared pans.The pans will be about 1/2 full.

4, Bake 25 to 35 minutes or intil a tester inserted near the center comes out clean.The cake should start to shrink from the sides of the pans only after removal from the oven.

5, Let the cakes cool in the pans on racks for 10 Min.Loosen the side with a small spatula and invert onto greased wire racks.

Compared to Perfect Pound Cake,this cake has more than double the baking powder, less then half the butter, and no egg whites. The decrease in butter is resonsible for the lighter and softer texture. The increased baking powder further lightens the cake and also makes it more tender.

Recipe for frosting is come from www.hersheys.com:

butter: 1/2 cup (1 stick)
Hershes cocoa powder: 2/3 cup
powdered sugar: 3 cups
milk: 1/3 cup
vanilla extract: 1 tsp

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.



Flufy,Rich,Creamy Yellow Cake with Italian Maringe Frosting:
老公觉得我做的这个Yellow Cake没有应有的那么FLUFY,抱怨了一下说我没照食谱上说的步骤操作.(的确,基于以前的经验我没有加速打面糊) 我就呛了一句:不然你来! 第二天他果然来做了,蛋糕体用同样配方,只是他完全按照配方的步骤执行,效果完全两样:)

感叹啊,自从结婚以后他就再没下过橱,虽然我的西餐和西点都是他启蒙的.毕竟六年多了.他自然摆出大师傅的架子,我则跟在后面洗了20多个盆盆碗碗,外加四套量具,弄得动静也忒大了点!为了彰显这蛋糕的Richness,还专门做了Silk Meringue Buttercream Frosting, 总之这个裱花层可以在70F的室温下不花,又非常柔软香甜.用了5个EGG YOLK和1根Vanilla Bean做的CUSTARD,1小杯杯滚烫的基本糖浆,2个打发的蛋白,还有4条(2cups)打发的BUTTER等等.整个做的过程很FANCY,最后又不辞辛劳地亲自裱了奶油花,毕竟六年没动手了,裱花手艺有点潮:)
东西做好了他又要我尝一块.一想到做这个蛋糕用了五条BUTTER(蛋糕体用了一条,做奶油裱花用了四条)我就心里发慌.在他的坚持下,我本着大无畏的精神吃了一块.还果然很RICH,CREAMY,AND FLUFY.就是吃了以后有内疚感.相比亚洲类型的轻芝士蛋糕和戚风蛋糕,感觉跟吃红烧肉和小葱拌豆付一样,各有千秋.老美估计就是好那一口,这就是他们说的比较轻盈的蛋糕了.

这个淡黄色的裱花奶油the Silk Meringue Buttercream Frosting可以室市温70F保持六小时以上不变形.冰箱保存一周以上.而且裱出来的花纹也比较好.口感轻盈要不说会以为是鲜奶油打出来的,味道也很好,因为用了天然香草豆. 要做这个奶油需要先做两种东西:Cream Anglaise 和Italian Meringue.然后两者混合才成为the Silk Meringue Buttercream Frosting.

Recipe for the Silk Meringue Buttercream:
This is the buttercream to have on that proverbial desert island.In fact, it is rather like a floating island buttercream with its combination of cream anglaise and Italian meringue!
Although more time-consuming and exacting to prepare than Classic Buttercream, it has the advantage of being qually smooth but more airy, stable, and resistant to warm temperatures. The greater stability makes it a dream for piping decorations.
INGREDIENTS MEASURE WEIGHT
(room temperature) (volume) (grams)
for Cream Anglaise:
sugar 1/2 cup 100g
5 large egg yolks 3 fluid ounces 93g
milk 1/2 liquid cup 121g
large vanilla bean

for Italian Meringue:
auger 1/3cup +2TBSB 92g
water 2 TBSB 30g
2 large egg whites 1/4 liquid cup 60g
cream of tartar 1/4 tsp
unsalted butter(must be softened) 2 cups 454g

To Make Cream Anglaise:
Have ready a sieve auspended over a bowl,near the range.
In a medium-size heavy noncorrodible saucepan combine the sugar and yolks.
In a small saucepan bring the milk and vanilla bean to a boil. Add 2 tablespoons of the milk to the yolk mixture,stiring constantly.Grandually add the remaining milk,stiring, and cook over medium-low heat, stiring constantly,until just below the boiling poin.The mixture will start to steam slightly and an accurate thermomerter will register 170F. Strain immediratly,scraping up any clinging to the bottom of the pan.
Scrape the seeds from the vanilla bean into the custard and cool to room temperature.(To speed cooling,put the bowl in a nother bowl or sink partially filled with ice water.)
Cover and refrigerate up to 5 days or until ready to complete the buttercream.

To Make Italian Meringue:
Have ready a heatproof glass measure near the range.
In a small heavy saucepan combine 1/3cup sugar and the 2 tablespoons of water.Heat, stirring constantly, until the sugar dissoves and the mixture is bubbling.Stop stirring and reduce the heat to low.(If using an electric range remove from the heat.)
In a mixing bowl beat the egg whites until foamy.Add the cream of tartar and beat until soft peaks form when the beater is raised.Gradually beat in the remaining 2 tablespoons sugar until sitff form when the beater is raised slowly.
Increase the heat and boil the syrup until a thermometer registers 248F to 250F(the firm-ball stage). Immediately trasfer the syrup to the glass measure to stop the cooking.
If using an electric hand-held mixer, beat the syrup into the egg whites in a steady stream.Don't allow syrup to fall on the beaters orthey will spin it onto sides of bowl.If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immedieately beat at high speed for 5 seconds.Continue with the remaining syrup. For the last addition, use a rubber craper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating until completely cool(about 2 minutes). (The Italian Meringue keeps for 2 days refregerated.Rebeat brifly before using.)

To complete the silk Meringue Buttercream:
Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the Cream Anglaise until smooth.Add the Italian Meringue and beat until smooth.If the mixture looks surdled instead of smooth it is too cold. Allow it to sit at room temperature to warm to 70F.before continuing to beat.
Point for success:
Cream Anglaise: The temperature must reach at least 160F,and must not exceed 180F,or it will curdle.
Italian Meringue: For maximum stability,the syrup must rich 248F. and not exceed 250F.or the whites will break down.The whites must be free of any grease or teace of yolk.Do not overbeat.
Finished buttercream: Rebeat when it becomes spongy.
如果你看完这整个过程就不难理解为什么我会跟在他后面洗了20多个盆盆碟碟,外加四套量具.照他的说法是用了我家所有的CONTAINER!






Chocolate Lover's Angel Food Cake:
由于用了N多的蛋黄,蛋白就攒了好多,大概两杯吧,索性就又做了这个巧克力的天使蛋糕,以前专门有贴过做法.吃起来跟朵云似的: