查看完整版本: white chocolate gateau〔已檢〕

white chocolate gateau〔已檢〕

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90g butter, melted and cooled slightly, plus extra for greasing)o K!d} ZV6DR Z
6 large eggsP5Wi2o5eh
175g caster sugar
+F,xT5Z!}NO 125g self-raising flour
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$y\*k"e_#jF b+k8h 2 tbsp cornflour
S$Y!b!I U 300ml double or whipping cream, whipped until thick
2i4MB%o9~G4i%^)u White chocolate curls (optional)` AP1rdB
Method
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sY%H|f^ F Lightly butter a deep 23cm round cake tin and line the bottom of the tin with baking parchment.[3P6j-@i `wj
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Put the eggs and sugar into a large bowl and whisk together with an electric mixer on high speed until the mixture is pale and thick enough to leave a trail on itself when the whisk is lifted out.-b%~0Ix!XA.f,K
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Sift together the flour, cocoa powder, and cornflour, and fold half into the egg mixture. Pour half of the cooled butter around the edge; fold in gently.
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J5_rY'] Repeat with the remaining flour mixture and butter, folding gently.r&^"?4D d#q\f
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Turn the mixture into the prepared cake tin and tilt the tin to level the surface. Bake in a preheated oven at 180°C/gas mark 4 for 35–40 minutes until the sponge is well risen and firm to the touch. Turn out on to a rack, peel off the lining, and cool.Tu-Pw'H[ Eq#S
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Cut the cake in half horizontally and sandwich the layers together with half of the whipped cream. Cover the cake with a thin layer of cream, then pipe the remainder around the top and bottom edges.L-l1[
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Press the chocolate curls over the top and side of the cake, if preferred.
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[5w3b8z,f6Be9k&gx [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]