Peach Cake 水蜜桃蛋糕

Ingredients:

Egg yolk mixture:

4 egg yolks (Grade A eggs)

75g corn oil

125g milk

100g cake flour or superfine flour, sifted

A pinch of salt

1/4 tsp vanilla extract (optional)

60g peaches, diced

Meringue:

4 egg whites

70g granulated sugar

1/2 tsp lemon juice or 1/4 tsp cream of tartar

Decoration:

Peach slices

Almond flakes

Preparation:

1. Separate the eggs, ensuring the egg whites are free from oil and water.

2. Preheat the Cooven FoodEngine in Oven mode at 145°C.

Making the Egg Yolk Mixture:

1. In a bowl, mix the egg yolks and milk until combined. Gradually add the corn oil and mix until emulsified.

2. Sift in the cake flour, add salt and vanilla extract, and fold gently in a “Z” motion to avoid overmixing.

3. Add the diced peaches and stir gently until well combined.

Whipping the Meringue:

1. Place the egg whites in a clean, grease-free bowl. Add a few drops of lemon juice or white vinegar.

2. Beat on high speed until coarse bubbles form. Gradually add the granulated sugar.

3. Continue beating until soft peaks form (small curves when lifted) and then whip slightly further until just stiff peaks form (peaks that stand but have slightly curved tips).

Instructions:

1. Gently fold 1/3 of the meringue into the cake batter until well combined.

2. Pour the mixture back into the remaining meringue and fold until fully incorporated.

3. Pour the batter into the Cooven basket lined with baking paper and smooth the surface with a spatula. Top with peach slices and almond flakes.

4. Bake in the preheated Cooven FoodEngine at 145°C for 55 minutes. Enjoy!

材料：

蛋黄糊：

4粒 蛋黄（A蛋）

75克 玉米油

125克 牛奶

100克 低筋面粉/特幼面粉；过筛

1小撮 盐

1/4茶匙 香草精；依据个人喜好添加

60克 水蜜桃；切块

蛋白霜：

4粒 蛋白

70克 细砂糖

1/2茶匙 柠檬汁 或 1/4茶匙 塔塔粉

装饰:

水蜜桃；切片

杏仁片

事前准备：

1. 将鸡蛋分离，确保蛋白无油无水。
2. 预热Cooven FoodEngine, 使用Oven模式，以145度预热。

制作蛋黄糊：

1. 在一个碗中，加入蛋黄和牛奶，搅拌均匀，再加入玉米油充分搅拌至乳化状态。
2. 筛入低筋面粉、盐和香草精，用蛋抽以“Z字形”拌匀，避免过度搅拌。
3. 最后加入水蜜桃块，搅拌均匀备用。

打发蛋白霜：

1. 将蛋白放入无油无水的打蛋盆中，加入几滴柠檬汁或白醋。
2. 用电动打蛋器高速打至出现粗泡，加入细砂糖。
3. 继续打发，直到出现湿性发泡（拉出小弯钩），再稍微打至接近干性发泡（直立尖峰，末端微弯即可）。

做法：

1. 取1/3蛋白霜加入蛋黄糊中，用蛋抽翻拌均匀。
2. 将混合好的面糊倒回剩下的蛋白霜中，继续翻拌均匀。
3. 将面糊倒入铺好烘培纸的Cooven 篮子配件中，用刮刀抹平表面。铺上水蜜桃和杏仁片。
4. 放入预热好的Cooven FoodEngine中，以145度烤55分种，即可享用。