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

  1. 预热烤箱至180°C。
  2. 把鸡蛋和幼糖打发至松白。
  3. 把香草豆刮出,加入鸡蛋混合物中。
  4. 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。
  5. 把面糊倒在铺好烘焙纸的8X8”烤盘中,用刮刀抹平。
  6. 烘烤8-15分钟至金黄色,晾凉后切成小块。
  7. 准备草莓夹心:把草莓和糖粉混合均匀。
  8.  准备香草奶油:把所有香草奶油材料打至干性发泡。
  9. 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

  1. Preheat oven to 180°C.
  2. Whisk egg and sugar till white and fluffy.
  3. Scrape out the seeds of vanilla bean and add into egg mixture.
  4. Seive flour, salt, baking soda and baking powder. Fold into egg mixture. Mix in melted butter to form batter.
  5. Line a 8X8” baking pan with parchment paper. Pour batter into baking pan and spread evenly.
  6. Bake for 8-15mins till golden-brown. Cut into small pieces after cooling.
  7. Prepare strawberry filling: Mix strawberries with icing sugar.
  8. Prepare whipped cream: Whisk all ingredients till stiff peaks.
  9. Layer mason jar with vanilla sponge, followed by strawberries and whipped cream. Repeat till jar is full.
  10.  

 

食谱提供:Little Tart Baker
地址:140 Upper Bukit Timah Road #02-04 Beauty World Plaza
电话:9623 1985
电邮:littletartbaker@gmail.com
示范厨师:Alison
主厨兼店主
Pastry Chef and Owner

更多详情刊载于500期(2015年7月5日出版)