兒童派對蛋糕 Children’s party cake

Children's-party-cake

份量Serve:  12

材料 INGREDIENTS
200克 牛油 (放室溫)
另預備少許作抹盤用
200 g butter, at room temperature, plus extra for greasing
4湯匙 可可粉 4 tablespoons cocoa powder
3 個 橙 (大) 3 large oranges
200克 砂糖 200 g caster sugar
3隻 走地雞蛋 (大) 3 large free-range eggs
200克 自發粉 200 g self-raising flour
1茶匙 泡打粉 1 teaspoon baking powder
200毫升 鮮忌廉(48%乳脂) 200 ml double cream
朱古力糖霜餡料 For the chocolate topping
100克 牛油 100 g butter
100克 優質黑朱古力(70%可可成份), 搗碎 100 g good-quality dark chocolate (70% cocoa solids), broken up
100克 糖粉 100 g icing sugar

做法 Method
1. 焗爐預熱至180°C. 在兩個20厘米/ 8英寸矮身蛋糕盤底鋪上焗爐紙, 再在盤的內側抹上少許牛油.
Preheat the oven to 180°C/350ºF/gas 4. Line the bases of two 20cm/8 inch sandwich tins with greaseproof paper, then grease the sides of the tin with a little of the butter.

2. 用4湯匙的熱開水和可可粉一同攪勻至細滑. 把2個橙刨皮蓉. 將砂糖和室溫牛油打至顏色變淺及蓬鬆, 再加入可可粉和水的混合糊, 雞蛋, 自發粉, 泡打粉和橙皮蓉,再拌勻.
Add 4 tablespoons of boiling water to the cocoa powder and mix until smooth. Grate the zest of 2 of the oranges. Beat the sugar and butter until fluffy, then add the cocoa mixture, eggs, flour, baking powder and the orange zest, and mix well.

3. 將蛋糕糊分半, 分別倒入兩個預備好的蛋糕盤內. 放入焗爐焗20-25分鐘. 要測試蛋糕生熟程度, 用竹籤插入蛋糕的正中央, 5秒後拔出. 如果拔出來的竹籤是乾淨沒有黏上蛋糕糊, 那表示蛋糕已熟透. 焗好的蛋糕從焗爐取出, 放在散熱架上放涼10分鐘.
Divide the mixture between the sandwich tins and bake in the oven for 20 to 25 minutes. To check the cakes are cooked, stick a skewer into the middle of one and leave it for 5 seconds. If it comes out clean, the cake is ready. Allow them to cool for 10 minutes, then remove from the tins and place on a cooling rack.

4. 同一時間,將朱古力糖霜餡料的材料放入一個坐置在盛了熱水的鍋的耐熱碗內. 為防止燒焦朱古力, 熱水只可用小火保熱, 不能沸騰; 並且鍋裏的熱水不能直接接觸到碗底. 將剩下的一個橙刨皮蓉備用,然後切開兩半搾汁3湯匙, 放入碗中。攪拌碗內的材料直至融化並完全混合,然後拿離熱水鍋放涼。拂打鮮忌廉至微企身. 用一把鋒利的小刀, 把橙肉一瓣​​瓣地從先前刨了皮的兩個橙上切出.
Meanwhile, place the chocolate topping ingredients in a heatproof bowl over a pan of lightly simmering water. Make sure the water isn’t boiling and the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Zest the remaining orange, putting the zest to one side, then cut the orange in half and squeeze 3 tablespoons of juice into the bowl. Stir until melted and mixed, then allow to cool. Whip the double cream until you have soft peaks. Segment the two other zested oranges with a small, sharp knife.

5. 將焗爐紙從蛋糕撕走, 兩個蛋糕同時放在一隻子碟或組成蛋糕用的轉盤上. 在其中一個蛋糕面塗上鮮忌廉, 然後鋪上滿滿的橙肉, 再把另一個蛋糕叠上面, 之後糕輕輕地用力壓實. 最後把朱古力糖霜餡料淋上蛋糕面, 放置一會待糖霜稍為凝固, 並灑上橙皮蓉作裝飾.
Remove the greaseproof paper from both the sponges and place one on a plate or cake stand. Spread the cream over the sponge and place the orange segments on top. Sandwich the second sponge on top and press down slightly. Drizzle the chocolate topping over the cake and leave to firm slightly. Decorate with the remaining orange zest.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/children-s-party-cake

Special thanks on translation: Ms Joyce Chow

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