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柳橙天使蛋糕



材料:

A.蛋白432公克
塔塔粉2公克
細砂糖259公克
鹽4公克
B.香吉士柳橙汁108公克
C.低筋麵粉195公克
D.醃漬柳橙絲80公克

作法:

 1.材料A放入攪拌缸中以高速攪拌,並分3次加入細砂糖,打至蛋液體積變大、顏色變白、有明顯紋路,再轉至中速繼續拌打至蛋白為濕性發泡接近乾性發泡,以橡皮刮刀拉起時,尖端蛋白下垂但不滴落。
 2.於作法1中加入材料B的香吉士柳橙汁拌勻。
 3.材料C低筋麵粉過篩2次,倒入作法2的攪拌缸中拌勻成麵糊,備用。
 4.將作法3麵糊倒入2個8吋中空烤模,再均勻撒上醃漬柳橙絲,抹平表面後輕敲烤模,讓麵糊內的氣泡浮起釋出。
 5.將完成的蛋糕烤模放入烤箱內,以上火180℃/下火150℃烘烤,烘烤約10~15分鐘時,烤箱內蛋糕體積高度會膨脹且上色,這表示蛋糕體已接近烤熟的狀態。
 6.繼續烘烤約15~20分鐘,蛋糕體積膨脹高度會逐漸下降,蛋糕表面周圍會有細小皺摺,這時可以打開烤箱,輕拍蛋糕體表面,若是蓬鬆有彈性就表示蛋糕已經烤熟;反之,則繼續烘烤至熟。
 7.取出烤熟的蛋糕,立刻倒扣放涼,以防蛋糕遇冷收縮。
 8.待蛋糕完全冷卻後,即可利用雙手沿著烤模邊緣和中空處向下快速輕壓蛋糕體,使蛋糕與模型脫離。
 9.將烤模即可取出柳橙天使蛋糕。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。