♡椰丝斑斓奶油蛋糕 Shredded Coconut Pandan Cake with Butter Cream♡

小时候，有蛋糕吃就是件非常幸福的事。
还记得每当去到蛋糕店时，都会吵着要买奶油蛋糕。
店里各种口味的蛋糕，
每一片都挤上厚厚的香浓奶油，
非常的诱人！
我超喜欢*椰丝斑斓奶油蛋糕*
那股椰丝和斑斓叶的清香味，让人吃停不了口。
如今的蛋糕店也很难找到这种味道了！
今天就来回味一下当年的味道，
满满幸福的回忆！~

材料：
(A)
蛋黄 7个
斑斓汁 80毫升, (用5~6片斑斓叶加少许水打成汁后过滤）
粟米油 50毫升
浓椰浆2大匙
盐 1/4茶匙
特幼粉 80克 (过筛)

(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙

(C)
蛋白 2个
奶油 150克（冰冷但不冰冻，用手指是可以压下去的）
幼糖 60克
香草精 1滴
盐 少许


装饰:
干椰丝 适量
piping jelly (胶状糖浆）
红、禄色素 一点


做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入斑斓汁、粟米油、浓椰浆和盐，混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入四方形已铺好烘焙纸的烤盘，轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以170摄氏烤30-35分钟。
7.烤好后，取出倒扣待凉后，切半。
8.将材料(C) 的蛋白与幼糖隔水煮溶，离火。用电动打蛋器打发至蛋白冷却。加入奶油、盐巴和香草精打发至蓬松。
9.将一部份打发好后的奶油装进挤袋里。然后将胶状糖浆与色素混合均匀，备用。
10.在一片蛋糕上涂上奶油，然后再铺上第二层蛋糕。最后将奶油挤在蛋糕面上，存入冰箱半至1小时。
11.一个小时后取出，切成长方形块状，再以红与绿色糖浆，作为点缀。

*（温度依个人烤炉的热情，自行调整）
*瑞士奶油材料与做法参考与 Cooking with Lu . 感谢 Lucinda Lau 的分享

Ingredients：
(A)
7 egg yolk
80ml pandan extract (blend the pandan leaves with some water and strain)
50ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence

(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar

(C)Swiss Meringue Butter Cream
2 egg white 
150g butter (cubed)
60g sugar
A drop of vanilla essence 
pinch of salt

Decoration:
Desiccated coconut
piping jelly 
A drop of red and green artificial color

Steps：
1. Whisk all the ingredients (A)~egg yolk, pandan extract,corn oil, coconut milk,salt in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into a square baking tray which layered with a piece of baking sheet. Slightly knock the tray to reduce bubbles in the batter.
6. Bake in the 170 celsius preheated oven for 30-35 minutes.
7. When the cake is done, bring out from the oven. Flip the cake and let it cool. Cut into half when the cake is cool.
8. Double boiled the egg whites and sugar. Stir until the sugar melt, take away from the heat. Beat the egg whites until stiff and cool. Add in butter, salt and vanilla essence and beat until creamy.

9. Spoon in some butter cream into piping bag. Combine well the piping jelly with colors.
10. Spread the butter on a piece of cake and sandwich the cake. Pipe the remain butter cream on the top of the cake.
11.Chill the cake in the fridge for half an hour or 1 hour before slicing. Sliced the cake into rectangle pieces, decorate with piping jelly.

*Swiss Meringue Butter Cream recipe adapted from Cooking with Lu . Thanks to Lucinda Lau for sharing.