Vol De Nuit 午夜飞行

还是white velvet cake

with 20 comments

Peter的同事听说我的甜点很好吃,一直在问他要什么时候能吃到。前几天,我想想再拖下去都有点对不住人家了,还是赶紧做出来,好让他带到公司去。

把手边现有的材料搜罗一下,做个金橘味的小蛋糕,这样吃起来也方便,不用切来切去的。晚上Peter回来,说大家反应很强烈,纷纷问我接不接订单,教不教学生。我笑笑:你忘啦,我已经很久都不接单、不教学生啦。不过甜点以后还会请他们吃的啦!

食谱太简单了,就是white velvet cake里加入切碎的candied kumquet.谁要就吱一声。我承认最近一直连续的在烤这个white velvet cake,其实自己不是太喜欢做重复的东西,但是这个蛋糕太好吃了,百吃不厌。怀孕的时候胃口很差,给自己做了一个大的当生日蛋糕,结果都吃了,就是吃完了也不长肉。而且很多时候做甜点都会有蛋白多下来,那用来做这个蛋糕就再合适不过了,一点都不浪费。

这个还是写稿子多下来的东西,重新装饰组合了一下,拿来给blog撑撑场面,这里自己看着都觉得可怜,sigh~~

蛋糕食谱除了糖从原来的300g减到240g外,其他一字没动的打上来了,糖减的比较多,但吃起来味道正好。

White velvet butter cake  (adapted from The cake bible)

Egg whites 135g

Milk 1cup

Vanilla 2 1/4tsp

Sifted cake flour 300g

Sugar 240g

Baking powder 1Tbsp+1tsp

Salt 3/4tsp

Unsalted butter 170g, softened

1. Preheat the oven to 350°F.

2. In a medium bowl lightly combine the egg whites,1/4cup milk and vanilla.

3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining 3/4cup milk. Mix on low speed 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 ingredients and strengthen the structure. Scrape down the sides.

4. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 25to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

5. Let the cake cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Written by Faye

March 30, 2011 at 12:29 pm

Posted in Pâtisserie

20 Responses

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  1. 哈哈。。我捧你场捧到来wordpress了,其实我是无意中search到的,第一次留言。请问可以post recipe吗?

    juljul

    March 30, 2011 at 10:42 pm

    • 谢谢捧场,是以前在space的老朋友吗?名字变了不知道谁是谁了,呵呵
      食谱已经贴了

      Faye

      April 4, 2011 at 2:09 pm

      • 我没有在你space里留言过,但一直给你做的甜品吸引着。我们就当是新朋友来认识吧!thanks for the recipe =)

        juljul

        April 5, 2011 at 11:02 pm

  2. we demand recipe!:D

    Ada

    March 31, 2011 at 12:56 am

  3. 你这里真好。眼睛得到了极大的享受。惊为天人:)同求这款蛋糕的做法。好想跟你学烘培。

    milk

    March 31, 2011 at 8:53 am

    • 呵呵,天人不敢当哦。这个蛋糕蛮简单的。

      Faye

      April 4, 2011 at 2:11 pm

  4. Hi Faye

    Love your blog!

    May I have the receipe too ?

    Thank you!

    soohuan

    March 31, 2011 at 11:41 am

  5. Recipe pls:-D

    Lulu

    March 31, 2011 at 5:08 pm

  6. 转到Wordpress后第一次访问Faye的blog。
    p.s Faye照片拍的都非常好看。用的Nikon的什么机身,什么镜头啊?

    brady

    April 1, 2011 at 10:58 pm

    • 欢迎常来哦~~
      关于相机,我的这款已经停产很久了,预算足够的话,推荐D300哦。

      Faye

      April 5, 2011 at 12:02 am

      • 你用的是什么镜头呢?

        brady

        April 7, 2011 at 11:35 am

  7. 为什么图片都看不了呢?

    mickey

    April 3, 2011 at 10:28 pm

  8. 好美啊,画的一样

    可不可以问问,作这个一般需要多少时间?

    明明如月

    April 4, 2011 at 12:20 pm

    • 很简单的,花不了多少时间的,看食谱就知道了。

      Faye

      April 5, 2011 at 12:04 am

  9. 看着你的甜点,口水直流。
    因为你我认识了《恋物志》,并且总想象自己就是那个拥有很多小玩意儿,拥有一间杂货铺,并且能在这个铺中做蛋糕,做甜点的人。
    亲爱的,你真可爱……

    jan

    April 7, 2011 at 3:47 am

  10. 小FAYE终于又见你啦,知道你一直没闲着呢。宝宝好吗?金橘这东西实在招人喜欢,话说我在米国从来没有买到过,郁闷。以前在国内我家还种的有呢。希望你一切都啊好哦

    cicipeng

    April 13, 2011 at 10:31 pm


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