蛋黄 4 eggs yolk
糖 60g sugar
面粉 150g flour
水 120ml water
粟米油 90ml corn oil
1/4茶匙盐 a pinch of salt
发粉 1 teaspoon baking powder
发粉 1 teaspoon baking powder
可可粉 1 tablespoon cocoa powder
2茶匙即溶咖啡+1汤匙淡奶+1汤匙热水
2 teaspoons instant coffee+1 tablespoon evaporate milk
+1 tablespoon hot water
+1 tablespoon hot water
蛋白4 eggs white
糖 90g sugar
塔塔粉 1/8 teaspoon cream of tartar
将蛋黄和糖搅拌均匀
然后加入水搅拌均匀
再加入菜油, 盐及即溶咖啡精可可粉混合拌匀
然后加入水搅拌均匀
再加入菜油, 盐及即溶咖啡精可可粉混合拌匀
将蛋白打至湿性发泡后
加入塔塔粉和糖打至拿起搅拌器尾端呈现尖挺
然后慢慢将蛋黄糊及蛋白糊混合搅拌均匀
放入经已预热烤箱，180度烤大约35-40分钟
蛋糕出炉马上反扣放着
让它冷却才移出烘模
cream egg yolk and sugar together
add in water and slightly beat and mix well
add in corn oil, salt and coffee cocoa powder mixture and mix well
add in water and slightly beat and mix well
add in corn oil, salt and coffee cocoa powder mixture and mix well
cream the egg white until fluffy
add in cream of tartar and sugar and cream until stiffly
gradually add the egg yolk mixture into the egg white mixture
mix well and pour into the baking pan
bake in pre heat oven at 180C for around 35-40 minutes
turn the whole baking pan upside down and set to cool
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