虽然非常忙碌，但是跟风一族的我岂能错过这红牌金光闪闪的黄金蛋糕呢。。。但是这个蛋糕给我做丑了，刚刚出炉看到“篷篷”没有裂纹的蛋糕心里满怀高兴。。但是蛋糕基因不好，一诞生，就迅速老化，从滑滑的脸蛋即刻变了九十岁的太婆脸。虽然做得不好但是也想做个记录，乘小拇指这个月的最后一天链接这个贴子。
虽然蛋糕的外貌给我破坏了，但是组织口感都很赞，妈妈也连连叫好。谢谢朋友们的好分享
材料
51g牛奶
54g牛油
57g 低筋面粉
6g 蓝姆酒
1tsp vanilla 香精
75g 蛋黄
48g 全蛋
150g 蛋白
80g 糖
做法：
1。 7寸活动模底部铺纸， 用铝箔纸裹着模底
2。 隔水，把鲜奶及奶油加热约65C
3。 把蛋黄和全蛋加入，混匀。
4。 加入蓝姆酒和香精。
5。将蛋白打发， 分次倒入细沙糖
6。 打至湿性发泡，取部分蛋白霜倒入面糊里拌匀。
7。 再倒回剩余的蛋白霜里，轻轻拌匀。
8。倒入模型，水浴法， 150C 30分钟， 140C 30分钟120C 5 分钟。
9。 蛋糕在烘炉里冷却10分钟，出炉脱模，放在网架上待凉切片。
刚出炉还是还是脸美美的，但是一出炉就哎。。。
Ingredients:
51g milk
54g butter
57g low protein flour (sifted)
6g rum
1 tsp vanilla essence
75g egg yolk
48g eggs
150g egg whites
80g sugar
Method:
1. Line the base of a 7” removable cake tin
2. Combine butter and milk in a saucepan, double boil tip 65C. Remove from heat.
3. Add in sifted flour and mix well.
4. Add in rum and vanilla essence.
5. Add in yolks and whole egg. Mixed into a smooth batter. Set aside.
6. Beat egg whites until foamy, gradually add in sugar (in three batches) and continue beat until soft peak.
7. Gently fold in 1/3 of meringue with egg yolk batter.
8. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter into the prepared cake tin. Steam bake at pre-heated oven at 150C for 30mins at low rack, then 140C for another 30mins then 120C for 5 minutes.
10. Once baked, cool the cake in the oven for another 10 mins before taking out from oven.
11. Remove the cake from the pan immediately and leave to cool on a wire rack.
I am submitting this post to Little Thumbs Up Event ( Butter ), organised by Zoe ( Baked for Happy Kids) and Mui Mui ( My Little Favourite DIY ), hosted by Jozelyn ( Spice Up My Kitchen).
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