Base Cake 清蛋糕底

Basic cake to trim as cake layers for tiramisu!


  • Yield : One 6″ Base Cake | 1個6″清蛋糕底

2  Eggs | 雞蛋
30g  Caster sugar (or icing sugar) | 幼砂糖 (上白糖或太古糖粉)
10g  Unsalted butter (or vegetable oil, olive oil) | 無鹽牛油 (或芥花子油、檻欖油)
30g  Cake flour, sieved | 低根麵粉,過篩

Steps | 做法 :

  1. 焗爐先以190°C預熱。
  2. 用一張方形的牛油紙摺起一個三角形,沿邊逐小摺小三角形,必需緊貼模具,否則麵糊會有滲漏,摺到末端要擰緊收口。焗模底部和內邊灑小許高根粉。
  3. 在攪拌盤用打蛋器打起蛋黃和糖,直至蛋糊表面可以做出圖案為準(約5分鐘)。
  4. 加入過篩低根粉,拌勻。
  5. 牛油先溶掉,慢慢從膠刮刀面加入牛油溶液,拌勻。
  6. 倒入6吋模中,略為平整表面。
  7. 放入已預熱的焗爐中間格並調至170°C,焗約10分鐘。
  8. 蛋糕出爐後倒至放涼。
  9. 取出蛋糕,切去面部成水平,待用。


  1. Preheat oven to 190°C.
  2. Fold a rectangular parchment paper into a triangle. Along with the edge, fold it up with little triangles tightly to prevent batter from leaking at the bottom. Twist and seal tightly at the end. Sprinkle some bread flour at bottom and side of 6-in mousse ring.
  3. In a mixing bowl, beat egg and sugar until thickened till you can make patterns on the surface of the egg mixture (takes about 5 minutes).
  4. Sieve in cake flour, mix well.
  5. Add melted butter slowly on the flat side of the spatula, mix well.
  6. Pour in a 6-in cake mold with baking parchment. Level to even.
  7. Put in the middle rack of the preheated oven and adjust it to 170°C, bake for about 10 minutes until a tester comes out clean.
  8. Take out and turn over, leave cool.
  9. Take out the cake with the help of a spatula. Trim away the top until even, ready for use.


Related posts | 相關食譜 :

Sponge Cake

意大利 Tiramisu