關於 classic cake recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

【英式維多利亞海綿蛋糕 Classic Victoria Sponge Cake】

🇬🇧這個是英式傳統的蛋糕，英女王維多利亞在下午茶必會吃，因而命名Victoria Sponge Cake👸在蛋糕間夾著草莓醬及忌廉(鮮奶油) ，看似普通，但高貴又好味😍😍雖然叫海綿蛋糕，但跟我們吃的海綿蛋糕有分別，這個口感較札實，更有口感😋😋

材料非常簡單，都是麵粉、雞蛋、糖，而且份量比例都是相同👍做法超簡單，保證新手都做到💃💃我喜歡用兩個蛋糕模焗，這可減低焗的時間，也不用再將蛋糕切半🙂🙂

⚠️當然，一個蛋糕模都可以，焗的時間增至45分鐘左右。這個蛋糕做下午茶或宴客都非常合適！

⚠️要成功就要跟做食譜材料和份量，最多減糖20克，因糖在烘焙中，除了甜味外，也是做成蛋糕鬆軟的原因

⚠️因有忌廉的關係，一定要將蛋糕包好，或放入密實盒內，再放入雪櫃(台灣：冰箱)

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📽️記得訂閱我的Youtube頻道👉 http://www.youtube.com/c/mrspskitchen

🏷️詳細中英文食譜👉https://bit.ly/2MjlSYB

🔖台灣朋友可到👉https://icook.tw/recipes/297348

【📣📣📣戚風蛋糕 -新手不敗秘訣📣📣📣】

Yeah!!!!終於都有戚風蛋糕食譜喇！✌✌✌

很多人都喜歡的戚風蛋糕 （雪芳蛋糕），綿綿的又鬆軟，沒有牛油（奶油）及泡打粉，減輕負擔。大人小朋友都喜歡，絕對是下午茶的至愛😍😍

做法簡單，用分蛋打發的技巧，打入空氣，蛋糕便會超鬆軟。只要留心幾個小秘訣，新手也可成功呢✌✌

👀👀小小秘訣：
1. 打蛋白要打至乾性發泡stiff peak，即是將個碗倒轉，蛋白都不會掉下來，就可以！ （可以看我昨天post的打多白技巧💪💪）

2. 要輕力將蛋白霜拌入蛋黃糊內，如太大力，就會令之前打入的空氣消失，蛋糕就不會升高 😣😣

3. 將蛋糕入焗爐（烤箱）前，要大力將蛋糕模在枱上摔幾下，令輕泡消失

4.蛋糕出爐後，又要立刻在枱上摔數下，然後將它倒轉待涼，這可以防止蛋糕塌下來（我將蛋糕模插在玻璃瓶口）😏😏

5. 蛋糕模不要塗如何油，直接將蛋糕糊倒入就可以，我用的是6吋戚風蛋糕模，用其他蛋糕模都可以！👍👍

6. ✏如想做8 吋蛋糕，份量如下：
蛋黃 -3隻
糖-65克
牛奶 -70毫升
油- 53毫升
低筋麵粉 -105克

蛋白霜材料：
蛋白 -3隻
糖 - 50克
檸檬汁 -1 +1/2茶匙

中英文食譜＞http://www.mrspskitchen.net/classic-chiffon-cake-戚風蛋糕-雪芳蛋糕/

台灣朋友可到＞https://icook.tw/recipes/143506

Bake A Cake Inside An Egg

Here's The Recipe...

WHAT YOU'LL NEED
12 brown eggs
a thumbtack or pin
a wooden spoon (or something to help coax the egg out of the shell)
two containers, one small one large, to hold the egg yolks and whites
a large container to hold all the empty egg shells
one tablespoon salt
vegetable oil
a muffin tin
aluminum foil

PREPARATION

1. Place the egg on a paper towel. With the tack, puncture the top of the egg and swirl the tack around to loosen the hole. Carefully chip bits of the egg shell away with the tack and your fingers until a small hole forms. The smaller the hole the better — aim for 1/4" to 1/2" in — but you want to make sure that the yolk is able to come out and you can fill the shell with the batter.

2. Before you turn the punctured eggs upside down to empty out their yolks and whites into a container, take note of the number of eggs needed for your batter recipe (cake, brownie, or pancake). You'll want to drain that many eggs into a separate container so you can use them for the batter.

3. To drain the eggs, puncture the yolk so that it easily comes out of the shell, then use the back of a wooden spoon to coax the liquid out, like you might have to with a ketchup bottle. If there are any rough edges on the egg shells, get rid of them carefully with your fingers.

3. Rinse the eggs shells three times each until water runs clear out of them. Prepare a cold salt water bath for the shells and completely submerge. Leave for 30 minutes and then rinse the shells again with cold water.

4. Coat the inside of the shell with oil. Wipe off any oil that gets on the outside of the shell.

5. Use aluminum foil to create nests inside the muffin tin. Place the egg shells upright in the muffin tin and make sure they are secure.

INGREDIENTS
Duncan Hines classic yellow cake mix*, prepared according to package directions, which call for:
3 large eggs
1 cup water
1/3 cup vegetable oil

fruit jam, frosting, or whipped cream for dipping

*We tried various yellow cake mix brands and all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. We preferred the flavor of Duncan Hines.

PREPARATION
1. Preheat the oven to 350°F.

2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.

3. Stir cake batter ingredients together until combined.

4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 2/3 full.

5. Bake for 12-14 minutes, until a toothpick inserted in the center of the cake comes out clean. It's ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.

Inspired by Delicious Days:
http://www.deliciousdays.com/archives...

Hello friends! Today we're going to share with you how to make the classic chocolate milkshake with real sugar and high quality bittersweet chocolate.

Milkshake is a classic nostalgic and ultimate in retro comfort food. They became a common part of youth popular culture and a symbol of the youth. They are calorie-rich drinks but super yummy.

Actually it’s easy to make at home. In this video, the copycat recipe is from Shake Shack, which is the most famous restaurant in the United States. Their burgers get all the praise, but the shakes are really good, too. Especially the chocolate milkshake (black and white shake). Good news is you don’t need to visit the restaurant, if you have this classic Shake Shack easy chocolate milkshake recipe on hand.

In this recipe, the fudge sauce is the secret of the perfect taste. Always use real sugar and high quality bittersweet chocolate to make it. The fudge sauce is similar to French chocolate ganache. There's so many uses for this, like to use it as topping for ice cream, or drizzle for cake.  Also we prepare another delicious Oreo milkshake for kids. Since now is summer.

Ready to make your own high quality milkshake? You need just a few ingredients and several  minutes to mix in your blender. Just do it. Cheers.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio  
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How to make blueberry pancakes
☞ Servings : 2 glasses, each 250ml

📍  Ingredients
☞ For the hot fudge sauce
heavy cream 40g
whole milk 83g
granulated sugar 10g
70% bittersweet chocolate 65g
unsalted butter 15g

☞ For the chocolate milkshake
fudge sauce 125g
whole milk 140g
vanilla ice cream 250g

☞ For the Oreo milkshake (1 glass, about 240ml)
oreo cookie 3
whole milk 80g
vanilla ice cream 125g

📍  Instructions
☞ For the hot fudge sauce
1. Add milk and heavy cream and sugar into the saucepan over medium-low heat, bring it to a simmer, then add butter to mix until melted. Remove the pan from heat.
2. Add the bittersweet chocolate into the saucepan and stir often, the chocolate is melting into the cream and butter.
3. Then pour into a pot or a container to let it cool down.

☞ For the chocolate milkshake
1. Throw the vanilla ice cream, milk and fudge sauce into a blender and purée until smooth.
2. Serve with straws in a tall glass. Top with heavy cream and shave a little chocolate Cheers.

☞ For the Oreo milkshake
1. Throw the Oreo cookies, ice cream and milk into a blender and purée until smooth.
2. Serve with straws in a tall glass.
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Chapter:
00:00 opening
00:32 Ingredients
01:11 how to make hot fudge sauce
03:48 Black and white shake
06:33 Vanilla Oreo milkshake
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#milkshake
#oreoMilkShake

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes

Easy Chocolate Classic Eclairs Recipes - ASMR Cooking
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❤️ INGREDIENTS ❤️
- 2 Eggs
- 120ml Water
- 65g All purpose flour
- 60g Unsalted butter
- 3g Granulated sugar
- 2g Salt

- 2 Egg yolks
- 20g Granulated sugar
- 29g Corn starch
- 200ml Milk
- 10g Unsalted butter
- 4ml Vanilla extract
- 2g Salt

- 200g Dark chocolate
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❥Cake Recipes videos : https://youtube.com/playlist?list=PL9V3nzihvXco_VldcLlKZ-Y5JvXe_NKdp
❥How to make Cakes : https://youtube.com/playlist?list=PL9V3nzihvXcpNYHlH9e0k4yEfjaKNKm_g
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