魔法香草蛋糕
描述
不同於一般的香草蛋糕，上層是海綿蛋糕，下層是布丁口感。原本以為很難做，結果發現一點都不難。
熱量
步驟
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牛奶倒入鍋中 pour milk into the pot
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香草莢取出香草籽，放入牛奶鍋後加熱至微微沸騰，之後關火靜置1小時 Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
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雞蛋4顆蛋白與蛋黃分開放 Egg 4 egg whites and egg yolks separated
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無鹽奶油放入熱水中隔水融化 Melt unsalted butter in hot water
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低筋麵粉過篩 sifted low-gluten flour
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直徑20公分圓形烤模鋪上烤盤紙 20 cm diameter round baking tin lined with parchment paper
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蛋黃加入一半(75g)的細砂糖跟15cc水 Add half (75g) of caster sugar and 15cc of water to the egg yolk
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用電動攪拌器將蛋黃打發至變色 Beat the egg yolks with an electric mixer until they change color
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加入融化的奶油，攪拌均勻 Add the melted cream and mix well
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加入低筋麵粉 Add Cake Flour
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加入鹽 add salt
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用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉 Beat with an electric mixer for 3-5 minutes until no flour can be seen at all
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少量多次加入煮好的香草牛奶，並持續攪拌，直到香草牛奶加完 Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
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蛋白分次加入剩餘的75g細砂糖並打發 Add the remaining 75g of fine sugar to the egg whites and beat
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將蛋白打發至乾性發泡 Whip egg whites to dry peaks
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分次將蛋白霜加入麵糊，用打蛋器輕輕拌入麵糊，表面要保留有大塊漂浮的蛋白霜 Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
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將麵糊倒入模具，用刮刀抹平表面 Pour the batter into the mold and smooth the surface with a spatula
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烤箱預熱到150度，烘烤50分鐘 Preheat the oven to 150 degrees and bake for 50 minutes
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烘烤結束取出放涼後，再放入冰箱冷藏2小時 After baking, take it out and let it cool, then put it in the refrigerator for 2 hours
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冷藏後脫模 Unmould after refrigeration
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蛋糕表面撒上糖粉 Dust the cake with powdered sugar
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上層海綿蛋糕層，下層布丁層的雙層蛋糕就做好了 The upper sponge cake layer and the lower pudding layer double layer cake is ready
小撇步
詳細烹飪影片網址：https://youtu.be/iJDkUr9Ss3k
