Christmas is only few days away and I’m sure many of you are busy baking in the kitchen. For this Christmas, I’ve planned to make a white Christmas cake. I’ve actually bookmarked this cake recipe from White Garden two months ago when I saw her delicious chiffon cupcake using green tea paste. But for my cake, I’ve used the leftover red wine cranberry paste from the Mooncake festival and have added some dried cranberries to give the cake a more tangy taste. I also made some cranberry jam to be sandwiched in between the layer cake. For the frosting, I used white grated coconut to cover the whole cake. Sounds easy to make, right? Overall I really like this White Christmas cake.The cake is soft and moist and the combinations are perfect to my liking. You can definitely omit the grated white coconut and decorate the cake with your own imagination.
White Christmas Cake 白色圣诞蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 8-10 servings
Ingredients
- 5 Egg yolks （whole egg 65-70g)
- 15g Caster sugar
- 40g Canola oil
- 40g Water (at room temperature)
- 150g Red wine cranberry paste
- 40g Hot water
- 90g Plain flour
- 1 tsp Vanilla extract
- pinch of salt
- 10g Dried cranberry
- 2 drops of rose pink colouring
- 5 Egg whites
- 10g Corn flour
- 50g Caster Sugar
Cranberry jam - 150g Cranberry (fresh or frozen)
- 120g Caster sugar
- ½ cup Apple juice (any brand)
- 200g Fresh topping cream
- 200g Fresh grated white coconut
Instructions
- Blend cranberry lotus paste in hot water smooth and combined。 Mix in dried cranberries, mix well and set aside.
- Whisk egg yolks and 15g sugar till white. Add canola oil, mix well followed by the water, vanilla extract and little rose pink colouring. Add the cranberry lotus paste into it and blend well.
- Sieve in plain flour and mix mixture till combined, set aside.
- Whisk egg whites to foamy and gradually add sugar into it, whisk to peak form.
- Mix a small portion of egg white to the egg yolk mixture till combined and fold in the remaining egg white, fold well.
- Pour batter into a 8 inch (21cm) chiffon cake pan or a 9 inch (23cm) round cake pan (lined).
- Bake at preheated oven 160 degree C for about 40 minutes or skewer inserted into the center of the cake comes out clean.
- Remove cake from pan and leave to cool on wire rack. Cut cake into 3 slices.
- Whisk fresh cream to peak form and spread on top of the cake follow by a thin layer of cranberry jam and fresh cream on top. Place the second layer of cake on top with the fresh cream and cranberry jam again and place the last slice of cake over it.
- Lastly spread whipped fresh cream all over the cake evenly and cover it with the steamed grated white coconut.
- Chill the cake for 3-4 hours,decorate the cake as desire before serving.
- While baking the cake in the oven, make the cranberry jam and steam the grated white coconut.
- Combine cranberries, sugar and apple juice in a pot and bring to boil at medium heat. Stir the cranberry mixtures until thickened, about 8-10 minutes. Stirring constantly. Set aside to cool.
- Steam white grated coconut with a pinch of salt for about 8 minutes, set aside to cool.
3.5.3226
白色圣诞蛋糕
材料：
- 5粒 蛋黄 （全蛋约65-70克）
- 15克 细砂糖
- 40克 c菜油
- 40克 冷水
- 150克 蔓越梅莲蓉
- 40克 热水
- 90克 面粉
- 1茶匙 Vanilla香精
- 少许盐
- 10克 干蔓越美，切小粒
- 5粒 蛋白
- 50克 细砂糖
- 2-3滴 粉红色素
蔓越梅果酱
- 150克 新鲜或冷冻蔓越梅
- 120克 细砂糖
- 1/2杯 平果汁 （买现成的）
- 200克 甜忌廉 （植物性鲜奶油）
- 200克 新鲜白椰丝
- 1/8茶匙 盐
做法：
- 先把蔓越梅莲蓉加40克热水搅拌至融化，加入干蔓越梅拌均备用。
- 取一清洁容器，将蛋黄打散，加15克细砂糖打发至泛白。然后加入菜油拌均匀，40克的冷水，vanilla香精，粉红色素和干蔓越梅也加入内拌匀。再把搅拌好的蔓越梅糊加入混合。
- 筛入面粉和盐，混合均匀成蛋黄糊备用。
- 另一边厢，把蛋白放入无水无油的容器里，用电动打蛋器打发，细砂糖分三次加入打发成干性发泡。
- 把打发好的一部分蛋白霜加入蛋黄糊里拌均，再把其余的蛋白霜也加入彻底混合均匀。
- 然后倒入一个8寸（21cm)的戚风模或一个9寸（23cm）圆烤盘也可以。圆烤盘底部铺纸。
- 送入预热的烤箱160度，烤40分钟或用牙签扎入蛋糕内部，扒出的牙签没残留物，就表示烤熟了。脱模待凉。
- 当蛋糕在烤期间，就可以开始煮蔓越梅果酱和蒸白椰丝了。
- 把蔓越梅，细砂糖和苹果汁以中火煮沸，再转入小火熬煮8-10分钟至蔓越梅破裂即可（期间需要搅拌），待凉。
- 把椰丝倒在一个盘上，放入盐混合均匀，大火蒸8分钟，待凉。
白圣诞蛋糕综合
- 把蛋糕切成3片。 打发甜忌廉。
- 放一片蛋糕在蛋糕转盘上，涂抹已打发的甜忌廉（不用太厚）。用抹刀抹平。涂抹适量的蔓越梅果酱，再抹上一层薄薄的甜忌廉；盖上另一片蛋糕。同前一个步骤一样，抹上甜忌廉和蔓越梅果酱和甜忌廉。盖上第三片蛋糕。
- 最后放上适量甜忌廉，用刀抹平整个蛋糕，直至整个蛋糕均盖上以打发·甜忌廉。然后铺上蒸好的白椰丝，放入冰箱冷藏3-4个小时即可。
- 加点圣诞 装饰在蛋糕表面即成。
