Konjac Cake

Method6 steps

1. 1

   Preheat the Oven

   预热烤箱

   Before preparing the cake batter, preheat the Oven to 350 ℉ (150 ℃).

   在准备蛋糕糊之前，将烤箱预热至 350 ℉ (150 ℃)。

   ⏱5 min

   • 💡 Preheating in advance ensures temperature stability when the batter goes into the oven.提前预热可以保证蛋糕糊入炉时的温度稳定性
   
2. 2

   Separate the Eggs

   前期分离操作

   Separate the egg whites and yolks from fresh Eggs into two dry containers.

   将新鲜鸡蛋的蛋清与蛋黄分离到两个干燥的容器中。

   ⏱2 min

   • 💡 The egg white container must be oil-free; a few water droplets are acceptable.蛋清容器必须无油，可有少量水珠
   • 💡 Do not break the yolks, and ensure no yolk mixes into the egg whites.蛋黄不能破碎，蛋清中严禁混入蛋黄
   • 💡 The container for the egg whites should be large enough; the egg white level should not exceed 1/8 of the container.盛放蛋清的容器体积应足够大，蛋清液面不要超过容器1/8
   
3. 3

   Whip the Egg Whites

   打发蛋白

   Add Cream of tartar to the egg whites. First whip on high speed until coarse bubbles form, then add erythritol and whip on medium-low speed until stiff peaks form.

   蛋清加塔塔粉，先高速打至粗泡，加赤藓糖醇后中低速打至干性发泡。

   ⏱5 min

   • 💡 Signs of stiff peaks: the whisk head lifts with upright peaks, and the egg whites do not fall when the container is inverted.干性发泡标志：提起打蛋头有直立尖角，容器倒扣蛋白不掉落
   • 💡 Keep the whisk close to the bottom to prevent the lower layer from being under-whipped.打蛋器应贴近底部，防止底层未打发
   
4. 4

   Mix the Other Ingredients

   混合其他原料

   Fold the yolks into the meringue, then add the Cocoa powder and konjac flour. First fold with a Table knife, then mix on low speed with the whisk.

   将蛋黄加入蛋白霜拌匀，再加入可可粉和魔芋粉，先餐刀翻拌再用打蛋器低速搅匀。

   ⏱3 min

   • 💡 Folding first prevents the powder from splashing.先翻拌是为了防止粉末飞溅
   • 💡 Folding technique: insert from the centre to the bottom, scrape up towards the 8 o'clock position, and rotate the bowl, similar to stir-frying.翻拌手法：从中心插入底部向8点方向刮起并转动盆子，类似炒菜翻炒
   
5. 5

   Bake

   烘烤

   Line the tin with Parchment paper, pour in the batter, smooth the top, and tap out large air bubbles. Bake in the Oven for 25 minutes.

   模具铺纸，倒入蛋糕糊抹平并震出大气泡，入炉烘烤 25 分钟。

   ⏱25 min

   • 💡 Tapping a few times makes the cake texture finer.震荡几下可以使蛋糕组织更细腻
   • 💡 Be sure to wear Oven mitts when removing the cake.取出时务必戴好隔热手套
   
6. 6

   Cool and Unmould

   冷却与脱模

   Drop the tin from a height to release hot air, then invert to cool for 10 minutes before unmoulding and cutting into pieces.

   模具从高处落下震出热气，倒扣冷却 10 分钟后脱模切块。

   ⏱10 min

   • 💡 Unmoulding immediately before cooling will damage the cake's shape.未冷却立刻脱模会损伤蛋糕形状
   • 💡 Be careful of burns when inverting the tin.倒扣操作注意防烫