|  |
| 蛋黃 Egg yolk | 4 | 個 ea |
| 黑糖 Muscovado sugar | 3 | 大匙 Tbs |
| 香草精 Vanilla extract | 1/2 | 小匙 tsp |
| 食用油 Cooking oil | 1/4 | 杯 cup |
| 干邑白蘭地 Cognac | 1/2 | 杯 cup |
| 桂圓乾Preserved longan | 1/3 | 杯 cup (壓實 pressed) |
| 7"x3" 中空模 7"x3" Tube pan | 1 | 個 ea |
註：1小匙檸檬汁可以用1小匙白醋或1/3小匙塔塔粉替代。泡打粉可免。
Note: 1tsp of Lemon Juice can be substituted with 1 tsp. of white vinegar or 1/3 tsp. of cream of tartar. The baking powder can be omitted.
做法:
| 1. | 把白蘭地和桂圓乾放在小碗裡浸泡一夜。桂圓濾乾，保留白蘭地備用。 |
| 2. | 把蛋白放進一個乾淨未沾到油脂或水的盆裡，用中低速打成泡沫狀，加入檸檬汁繼續用高速打成軟性發泡。再慢慢加入4大匙糖打成硬性發泡。打好的蛋白霜放進冰箱冷藏。 |
| 3. | 將麵粉，鹽，泡打粉，咖啡粉和巧克力粉一起過篩到碗裡。烤箱預熱到325°F(160°C)。 |
| 4. | 在一小碗裡將蛋黃和黑糖先用高速打到開始變白後慢慢倒入香草精和蔬菜油繼續打到充分混合。最後分兩批交替加入粉類和1/4杯浸泡桂圓的白蘭地用中低速打到沒有麵粉粉粒，大約1分鐘。 |
| 5. | 舀1/3蛋白霜進蛋黃麵糊用橡皮刀拌勻。再將蛋黃麵糊倒進蛋白糊盆裡，從盆邊由下往上輕輕翻拌直到蛋白霜与蛋黃麵糊充分混合。切忌過度攪拌。將一半的桂圓与1小匙低筋麵粉拌勻後加入蛋糕糊略拌。把蛋糕糊倒入模具後用橡皮刀將表面抹平，再撒上剩餘的桂圓。將模具在檯面上敲幾下敲出氣泡。 |
| 6. | 蛋糕糊放進烤箱下層烤約42分鐘，或烤到插入牙籤拔出後牙籤上未沾有麵糊。 |
| 7. | 蛋糕烤好後，將烤盆倒扣在2個杯子上放涼。 |
| 8. | 等完全涼透後，用扁平薄刀沿著烤盆邊緣刮一圈，再沿著空心管邊緣刮一圈，然後將蛋糕倒扣到盤裡。 |
PROCEDURE:
| 1. | Soak the preserved longan in the Cognac overnight. Drain the longan and reserve the Cognac. |
| 2. | Place the egg whites in a clean bowl and whisk in medium-low speed until foamy. Add the lemon juice and continue to beat in high speed until soft peaks form. Gradually add 4 tbs. of sugar and beat in high speed until stiff peaks form. Store the meringue in the fridge. |
| 3. | Sift the flour, baking powder and salt into a bowl. Preheat the oven to 325°F(160°C). |
| 4. | Beat the egg yolks and 3 tbs. of muscovado sugar in a small bowl until the mixture starts to turn white. With the mixer running, gradually add the vanilla extract and vegetable oil and whisk until combined. Alternately add the flour mixture and ¼ cup of Cognac brandy in two batches respectively and beat in low speed until the batter is smooth without lumps, approx. 1 minute. |
| 5. | Add 1/3 of the meringue to the egg yolk batter and mix with a rubber spatula. Then pour the egg yolk batter into the meringue. Gently fold the mixture in a down-cross-up-and-over motion until the meringue and egg yolk batter are well mixed. Do not over-mix. Mix half of the longan with 1 tsp. of cake flour then add to the cake batter. Gently stir for several times. Pour the cake batter into the mold and smooth the surface with a rubber spatula. Sprinkle the remaining longan on the surface. Knock the mold on the counter several times to get rid of the air bubbles. |
| 6. | Place the cake pan on the bottom rack of the oven and bake for about 42 minutes, or bake until a toothpick comes out clean after you inserted it into the center of the cake. |
| 7. | Remove the cake from the oven. Place the cake pan upside down on two mugs and let the cake cools down. |
| 8. | When the cake completely cools down, use a flat thin knife to cut around the edges of the pan and around the tube, then invert the cake onto a plate. |
最後更新 (Last Update): 02/08/2016
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