夏季水果蛋糕食谱
草莓蛋糕罐
香草海绵蛋糕
鸡蛋½个、幼糖80克
香草豆荚½条
面粉100克、盐¼小匙
泡打粉½小匙、苏打粉½小匙
融化的无盐牛油40克
草莓夹心
草莓1盒(洗净切块)
糖粉2大匙
香草奶油
鲜奶油200克
糖粉1大匙、香草精1小匙
做法
- 预热烤箱至180°C。
- 把鸡蛋和幼糖打发至松白。
- 把香草豆刮出,加入鸡蛋混合物中。
- 把面粉、盐、泡打粉和苏打粉过筛后拌入鸡蛋混合物中,加入黄油搅拌均匀成面糊。
- 把面糊倒在铺好烘焙纸的8X8”烤盘中,用刮刀抹平。
- 烘烤8-15分钟至金黄色,晾凉后切成小块。
- 准备草莓夹心:把草莓和糖粉混合均匀。
- 准备香草奶油:把所有香草奶油材料打至干性发泡。
- 在玻璃罐内放一层香草海绵蛋糕块,再放一层草莓和香草奶油,重复至玻璃罐填满即可。
Strawberry Shortcake in Mason Jar
Vanilla Sponge
½ egg, 80g fine sugar
½ vanilla bean
100g all purpose flour
¼ tsp salt, ½ tsp baking powder
½ tsp baking soda
40g melted unsalted butter
Strawberry Filling
1 punnet strawberries (rinse and cut into pieces)
2 tbsp icing sugar
Vanilla Whipped Cream
200g heavy whipping cream
1 tbsp icing sugar
1 tsp vanilla extract/essence
Method
- Preheat oven to 180°C.
- Whisk egg and sugar till white and fluffy.
- Scrape out the seeds of vanilla bean and add into egg mixture.
- Seive flour, salt, baking soda and baking powder. Fold into egg mixture. Mix in melted butter to form batter.
- Line a 8X8” baking pan with parchment paper. Pour batter into baking pan and spread evenly.
- Bake for 8-15mins till golden-brown. Cut into small pieces after cooling.
- Prepare strawberry filling: Mix strawberries with icing sugar.
- Prepare whipped cream: Whisk all ingredients till stiff peaks.
- Layer mason jar with vanilla sponge, followed by strawberries and whipped cream. Repeat till jar is full.
更多详情刊载于500期(2015年7月5日出版)