Trio-Colour Pillow Cake 三色金枕头蛋糕
Having fun making this Trio-Colour Pillow Cake with the combination of plain, chocolate and matcha flavour. It takes an extra couple of minutes for adding the three colours of batter into the loaf pan and the pillow cake turned out perfect after baking. No shrinkage but light and airy. Just perfect for my afternoon tea!
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Trio-Colour Chiffon Cake
It takes an extra couple of minutes for adding the three colours of batter into the loaf pan and the pillow cake turned out perfect after baking. No shrinkage but light and airy. Just perfect for my afternoon tea!
Ingredients
- 45 g corn oil
- 70 g fresh milk
- 100 g cake flour or plain flour
- 10 g corn starch
- 5 egg yolks - 65g with shell
- 1/2 tbsp cocoa powder, sifted - mix with 1/2 tbsp corn oil
- 1/2 tbsp matcha powder, sifted - mix with 1/2 tbsp corn oil
Meringue
- 5 egg whites
- 1/2 tsp lemon juice
- 100 g caster sugar
- 10 g corn starch
Instructions
- Combine oil and milk together, blend well to emulsified stage.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - combine caster sugar and corn starch together in a cup. Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with a rubber spatula.
- Divide batter into 3 equal portions. Mix about 3 tablespoons of plain batter to matcha paste from one of the bowl , then fold well with the remaining batter. Do the same with the cocoa paste. So you'll get one plain batter, one matcha and one cocoa batter.
- Scoop 3 tablespoons of plain batter into loaf pan 9 x 4 inches, lined baking paper below. Then 3 tablespoons of matcha batter and cocoa powder on top. Repeat the same of the remaining batter until you finish them. Gently drop pan twice on table top to release air bubbles.
- Using a chopstick to draw a straight line in the center of the batter. Then pipe mayonnaise on the center line. The cake will crack following this line when it rises.
- Place loaf pan at the 2nd lower rack of the oven and bake in preheated oven at 150 degrees for about 50-55 minutes.
- Drop the cake on table top a few times to prevent shrinkages. Slanted cake pan on wire rack and leave cake to cool completely. Using a spatula knife to scrape the sides to release the cake from the loaf pan.
Notes
- Please keep in mind that all oven temperatures and baking time varies
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- 三色金枕头蛋糕 Trio-Colour Pillow Cake
- 不回锁 蓬松饱满 口感绵软
- 材料：
- 45克 玉米油
- 70克 牛奶
- 100克 底筋面粉或中筋面粉
- 10克 玉米淀粉
- 5个 蛋黄 （鸡蛋带壳65克）
- 1/2汤匙 可可粉(过筛)+1/2汤匙玉米油, 拌匀
- 1/2汤匙 抹茶粉(过筛)+1/2汤匙玉米油, 拌匀
- 蛋白霜
- 5个 蛋白
- 1/2茶匙 柠檬汁
- 90克 细砂糖
- 10克 玉米淀粉
- 做法：
- 将玉米油和牛奶搅拌均匀至乳化..
- 筛入面粉和玉米淀粉到步骤（1）， 搅匀至浓稠。加入蛋黄，再搅匀, 备用.
- 蛋白霜 – 把砂糖和玉米淀粉混合到杯子里。 蛋白和柠檬汁打致起泡泡，砂糖混合物分3次加入，打致硬性发泡。
- 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用刮刀翻拌均匀即可
- 把面糊分成3等份. 舀出3汤匙白面糊到可可酱和抹茶酱, 拌匀, 再倒回面糊中翻拌均匀. 这样就盛出白面糊, 可可面糊和抹茶面糊.
- 首先放入3汤匙白面湖到土司摸具内 （9 x 4 寸, 底部铺上油纸）, 然后分别加上3汤匙抹茶面糊和可可面糊. 重复操作至3色面糊铺完. 轻震一震蛋糕糊敲出气泡.
- 用筷子在面糊中央画出一条直线，然后将挤上一线条美乃丝酱方便裂开。
- 烤盘放进烤箱烤箱的底部第二层~预热烘烤摄氏150度烤约50-55分钟
- 蛋糕出炉震几下以免收缩，斜放在凉架上至完全冷却。最后用刮刀在边缘刮一刮取出蛋糕就能切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
