【蛋糕材料】
A:栗米油50克、奶油芝士250克（室温）、鲜奶160毫升、盐1⁄2茶匙
B:A蛋黄10个（200克）、A蛋2粒、普通面粉130克（筛过）
C:蛋白10个（400克）、细糖130克、塔塔粉1茶匙、咖
啡乳化剂1汤匙、柠檬皮茸1个
10寸方形蛋糕盆1个
【蛋糕做法】
1.把烤炉预热至180℃，在烤盘底层铺油纸，底部以铝箔包裹。
2.把材料A 放入耐热碗里，隔水煮至融合，熄火，然后待凉20分钟。（图1）
3.将芝士奶油混合料移入大盆中，慢慢加入蛋黄，鸡蛋 及面粉。（图2-4）
4.另外把蛋白加糖和塔塔粉，搅拌至发起，然后与芝士面糊混合。（图5）
5.取出1⁄4的混合面糊，加入咖啡乳化剂。（图6）
6.把柠檬皮茸加入其余的面糊里。
7.在烤盘底层铺上一层白面糊，加入咖啡味的面糊，上面再盖上白面糊做旋回状。（图7）
8.把蛋糕盆浸在另一个装着水高1寸的烤盆中，确保水不会渗入。（图8）
9.烤45-55分钟，以竹签插入测试，以不沾物为准。（图9-10）
10.待蛋糕冷却后才切片吃。
【Cake Ingredients】
A:50 g corn oil, 250g cream cheese(at room temperature), 160 ml fresh milk, 1⁄2 tsp salt
B: 10 “Grade A” yolks(200g), 2 “Grade A” eggs, 130g plain flour(sifted)
C: 10 “Grade A” whites(400g), 130g caster sugar, 1 tsp cream of tartar, 1 tbsp coffee emulco/ essence, grated lemon zest from 1 lemon
10” loosebottom square cake pan
【To prepare cake】
1.Preheat oven to 180℃, line the bottom of a 10” square cake pan. Wrap the bottom of the cake pan with foil.
2.Using a double boiler or place a heat proof bowl over a pot of simmering water, cook ingredients A together, stirring continuously with a wire whisk until combine. Turn off heat, remove bowl from water and leave to cool
for 20 minutes.(pic 1)
3.Transfer cheese cream mixture to a big mixing bowl, whisk in yolks, eggs and fold in the flour slowly.(pic 2-4)
4.Meanwhile beat egg whites in an electric beater fitted with a balloon whisk, adding sugar gradually and cream of tartar till stiff. Fold into the cheese batter.(pic 5)
5.Mix coffee essence with 1⁄4 of the above batter. (pic 6)
6.Add grated lemon zest to the rest of the batter.
7.Pour the plain batter into cake pan, top with the coffee batter and then cover with the plain batter, give it a swirl. (pic 7)
8.Place a cake pan in the oven with water coming up 1” and then place the ogura cake on a stand making sure the water does not seep in.(pic 8)
9.Bake for 45 minutes-55 minutes or until skewer inserted comes out clean(pic 9-10)
10.Leave cake to cool before slicing.
