bolu kukus pelangi (steamed rainbow sponge cake ~ egg white version) 蒸彩虹海绵蛋糕 ~蛋白版
Victoria Bakes
Victoria Bakes
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Ingredients

  • 8 inch square
  • 1 tsp baking powder
  • 250 g cake flour (author used 200g)
  • 25 g full cream milk powder
  • 25 g corn starch
  • 100 ml fresh milk
  • 50 g melted butter
  • 500 ml egg white
  • 325 g caster sugar (author used 250g)
  • 1 tbsp cake emulsifier
  • 1/2 tsp salt
  • 1 tsp strawberry paste
  • 1 tsp lemon paste (author didn’t use)
  • 1 tsp mocha paste
  • 1 tsp pandan paste
  • – grease and line 8 inch square pan with baking paper
  • 8 寸烤盘抹油、铺上烘焙纸
  • – divide batter into 4 equal portions and add in paste into the individual portions
  • 面糊分割成 4等份,在各面糊加入不同口味儿的香糊。拌匀
  • 6 g baking powder
  • 200 g cake flour
  • 20 g horlicks
  • 20 g tapioca starch
  • 80 ml fresh milk
  • 40 g melted butter
  • 400 ml egg white (c. 10 big egg white)
  • 200 g caster sugar
  • 1 tbsp ovalette
  • pinch of salt
  • – i mixed in vanilla paste just before dividing batter into 4 portions. i omitted the lemon paste & kept one portion as original batter
  • 我将香草糊在面糊分割成 4等份前拌入。我也将柠檬糊免了,其一分割出来的面糊为原面糊

Instructions

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