斑马Cream Cheese蛋糕

又是一个好吃的蛋糕。

第一次，这个分量倒入三个六寸模。一个送我老板生日，一个给孩子当早餐或茶点。一个我带去office和同事茶点时刻享用。同事尝第一口时，好吃得原地转了一圈，哈哈，很夸张地说~

 

三个的斑纹都不一样呢...

 

第二次做来庆祝父亲节.

 

第三次做给旧同事,祝他新婚快乐. 做好了晚上见面时交给他.过后他有短讯我说好吃^^

食谱抄自这里。谢谢Cook With No Books。

Ingredients :

For mixing bowl 1 :

50g butter
250g cream cheese
100ml low fat milk
6 egg yolks
½ Tsp cider
60g plain flour
20g corn flour
1/8 tsp fine salt

For mixing bowl 2 :

6 egg whites
¼ tsp cream of tartar
120g fine sugar

Stripes : 2 T cocoa powder

Method :

preheat oven to 160C

Grease a 9 inch spring form pan. Wrap the pan with 2 or more layers of AL foil. Grease the base and the walls of the pan.
Prepare a water bath with the dimension of the bath such that it can accommodate the foiled pan with boiling water, ½ inch high

in bowl 1 :
cream butter and cheese until it is broken up and smooth.
Gradually whisk in milk, leaving no lumps.
Whisk in egg yolks and cider.
Sift in flours, salt.
Whisk to combine.

In bowl 2 :
Sift in cream of tartar over whites.
Beat whites to form foam.
Continue to whisk as you add in the sugar.
Whisk until soft peaks.

Combining meringue to batter :

Spoon meringue to the thick batter, in 5 parts.
Use a hand whisk and gently incorporate meringue into batter.
Do this in many batches, taking care to be gentle when using the hand whisk.

Equally divide batter to 2 portions.
In one portion, fold in cocoa powder.
You now have a yellow and a brown batter.

In the greased spring pan, pour small amounts of the yellow batter in the centre, about 3 tablespoons.
Next, pour equal amounts of the cocoa batter on the yellow batter.
Repeat this to get the rings of brown and yellow until all the batter is used up.

Transfer the foiled pan to the water bath.

Bake in a preheated oven at 160 C for 1 hour.

The cake is ready when the skewer comes out clean and the surface is browned.

Cool and chill.

To cut the cake , use a string instead of a knife. Serve chilled.

一定要冷藏一夜才好吃喔~