查看完整版本: white chocolate gateau〔已檢〕

white chocolate gateau〔已檢〕

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[img]http://www.channel4.com/media/images/Channel4/4Food/recipes/monthly_additions/2011/june/mary-berry/10599921_A0.jpg[/img]
e:^Ji9{ 90g butter, melted and cooled slightly, plus extra for greasing
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175g caster sugar2[?6tf/L
125g self-raising flour2JrV-h[l1dz,E\
30g cocoa powderPM(x(AQ8T9e _U
2 tbsp cornflourM!y&[Dh"O B
300ml double or whipping cream, whipped until thick#ep|o+IE
White chocolate curls (optional) zgSFA8?
Method
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)H\INM4Dt Lightly butter a deep 23cm round cake tin and line the bottom of the tin with baking parchment.
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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.
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/I.q:T.H%aXL 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.dkU&d f D

[Y.~5u0i ?I0Z Repeat with the remaining flour mixture and butter, folding gently.
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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.
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3c:A%O$`6{c7@ Cut the cake in half horizontally and sandwich the layers together with half of the whipped cream. Cover the cake with a thin layer of cream, then pipe the remainder around the top and bottom edges.
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Press the chocolate curls over the top and side of the cake, if preferred.
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,jV2S3P9R8g)b$SU't [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]