Ingredients A: Corn Oil – 40 ml, Milk – 40 ml, Low-gluten Flour (Sieved) – 50 gm, Egg Yolks – 4, Vanilla Essence – Some
Ingredients B: Egg Whites – 4 pcs, Caster Sugar – 30 gm
Ingredients C: Vegetable Cream (Chilled) – 200 ml, Caster Sugar – 15 gm, Fruits (Strawberry, Blueberry, Mango) – sufficient amount for garnishing
Spare Utensil: Baking Tray – 1 pc, Parchment Paper – 1 pc, Round Cup – 1 pc, Piping Bag – 1 pc, Piping Tip – 1 pc
Methods:
1. Mix well the corn oil and milk of ingredient A, add the low-gluten flour, and mix well. Add the egg yolk and vanilla essence to mix well, set aside for use.
2. Put the egg whites of ingredient B into the i-Processor, set at speed 1 and blend for 3 minutes. While whipping, add the sugar slowly into the i-Processor in 3 intervals.
3. Pour half of the whipped egg whites into the egg yolk mixture of Step 2, mix well, then pour the egg yolk mixture back into the remaining egg whites to mix well. Do this process fast and light as to avoid deforming.
4. Line the baking pan with parchment paper, pour the cake batter into the pan, smooth out the surface and tap both sides of the baking pan to knock out bubbles.
5. Preheat the oven at 160°C, using upper and lower heating, place the baking pan in the middle rack, and bake for 20 minutes. After baking, let it cool slightly, then use the round cup to cut the cake into round shape.
6. Pour the vegetable cream of ingredient C into the i-Processor, set at speed 8 and blend for 4 minutes. Put the piping tip into the piping bag, then put in the vegetable cream. Squeeze the piping bag to draw a S shape on the cake, garnish with fruits. Ready to serve.
Tips:
* To make successful whipped egg white, avoid adding any liquid in the egg white and the i-Processor must be completely dry.
* Over blending or whirling the whipped egg white will disappear its bubbles.
材料A ：玉米油 – 40 ml, 牛奶 – 40 ml, 低筋面粉 （过筛） – 50 gm，蛋黄 – 4 颗，香精 – 适量
材料B ：蛋白 – 4 颗， 细糖 – 30 gm
材料C ：植物奶油（冷藏） – 200 ml，细糖 – 15 gm， 水果 （草莓，蓝莓， 芒果） – 适量
备用工具 ：烤盘 – 1 个， 烤纸 – 1 张， 圆杯 – 1 个，裱花袋 – 1 个， 裱花嘴 – 1 个
做法：
1. 将材料A的玉米油和牛奶混合均匀，放入低筋面粉拌匀后，最后加入蛋黄和香精并搅拌均匀备用。
2. 将材料B的蛋白放入智能养生机内，设定1号搅拌3分钟。搅拌时，分3次加入细糖。
3. 先将一半的打发蛋白倒入步骤1的蛋黄糊，翻拌均匀，之后将全部的蛋黄糊倒回剩余的蛋白中再次翻伴均匀。整个过程手法要轻，要快，避免消泡。
4. 烤盘垫烤纸，将蛋糕糊倒入盘中，表面抹平，轻磕两下，震出气泡。
5. 预热烤炉160°C，上下火，烤盘放中层，烤20分钟。烤好后， 稍微冷却后就用杯子切出圆型蛋糕饼。
6. 将材料C的植物奶油倒入智能养生机，设定速度8号4分钟。将裱花嘴放入裱花袋，再将发硬的植物奶油放入， 画S形挤在蛋糕饼上， 再加入水果做装饰， 即可享用。
温馨提醒：
* 要成功的打发蛋白，请避免在蛋白加入任何液体和智能养生杯是全干的。
* 不要过度搅拌/涂抹蛋白霜，因为会导致蛋白霜的气泡消掉。