双语阅读|红丝绒蛋糕 Red Velvet Cake

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JASMINE 20岁生日，我准备给她做一个她最喜欢的蛋糕：红丝绒！我想要跟大家一起来分享这个食谱！也许你们有的人还不知道红丝绒蛋糕，这是一款带少量巧克力，顶部覆盖着标志性的奶油乳酪糖霜的松软的蛋糕。这个蛋糕在美国非常受欢迎，虽然名字听起来很不寻常，但它绝对是蛋糕中最美味的。所以我们一起来尝试一下这个食谱吧！

For Jasmine’s 20th birthday, I decided to make her favorite type of cake: Red Velvet! Therefore, I wanted to share this recipe with you all! For those of you who don’t know what red velvet cake is, it’s a moist cake with a dash of chocolate, topped with a signature cream cheese frosting. This is a favorite among many Americans, and although it may sound unusual, the cream cheese frosting is what defines this delicious and decadent cake. So give this recipe a go and let’s get started!

INGREDIENTS 原料:

CAKE

3 cups flour
1 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt
1/2 cup unsalted butter
2 cups sugar
1 cup vegetable oil
4 large eggs, separated
1 1/2 tbsp vanilla extract
1 tsp white distilled vinegar
red food coloring
1 cup buttermilk (room temperature) ( if you don’t have buttermilk just mix together 5g of white vinegar with 240g of milk and let set for 5 minutes. After 5 minutes it will become the equivalent to buttermilk!)

蛋糕所需材料

345g 面粉
8g 小苏打
10g 可可粉
2.8g 盐
115g 无盐黄油
400g 糖
220g 植物油
4个鸡蛋，需分开
20g 香草精
4g 白蒸馏醋
红色食用色素
240g 白脱牛奶（如果你没有白脱牛奶，可以将5g白蒸馏醋和24g牛奶混合静置5分钟。5分钟后，它就变得跟白脱牛奶一样了！）

CREAM CHEESE FROSTING

16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups sifted confectioners’ sugar
2 tbsp milk
2 tsp vanilla extract

奶油乳酪糖霜所需材料

450g 奶油干酪（需软化）
115g 无盐黄油（需软化）
480g 糖粉
30g 牛奶
8g 香草精

DIRECTIONS 步骤:

蛋糕 CAKE

STEP 1: 将烤箱预热至177°C (350°F)，轻轻在蛋糕盘上涂上黄油.

Preheat the oven to 177°C (350°F). Lightly butter cake pan.

STEP 2: 取一个大碗，加入面粉、小苏打, 可可粉和盐，混合均匀。备用.

In a large bowl mix the flour, baking soda, cocoa powder, and salt. Set aside.

STEP 3: 用电动搅拌器高速搅拌黄油直至其变得润滑（大约需要一分钟).

Beat butter on high until smooth and creamy (1 minute) with an electric mixer.

加入糖后再高速搅拌２分钟。

Add sugar and beat on high for 2 more minutes.

加入食用油后继续搅拌２分钟。

Add oil and beat on high for another 2 minutes.

注意：请将蛋清和蛋黄分离，将蛋清放另一个碗中待用。

IMPORTANT: Make sure to separate the egg yolks from the egg whites and set the egg whites aside in a separate bowl.

STEP 4: 将４个蛋黄和香草精倒入一个碗中，中速搅拌。

Add four egg yolks and vanilla to main bowl and beat on medium-high speed.

加入醋和食用色素。

Beat in vinegar and food coloring.

－－－

低速搅拌时, 按顺序做接下来的5个步骤！

With mixer on low speed, follow the next fives steps in order:

1. 加入1/3干配料。

Add 1/3 of the dry ingredients.

2. 加入1/2白脱牛奶。

Add 1/2 of the buttermilk.

3. 再加入1/3干配料。

Add 1/3 of the dry ingredients.

4. 再加入1/2白脱牛奶。

Add 1/2 of the buttermilk.

5. 最后再加入1/3干配料。

Add 1/3 of the dry ingredients .

切忌过度搅拌。就是要粘稠状的。

Do not overtax! It should be a thick batter.

将四个蛋白打至粘稠发泡 (大概需要３分钟).

Beat the four egg whites until thick and foamy (around 3 minutes).

然后用塑料抹刀将他们混合进蛋糕糊里。

Fold into cake batter with rubber spatula.

STEP 5: 将蛋糕糊倒入蛋糕盘中，2/3满即可。烘焙30-32分钟。从烤箱中取出蛋糕放在铁架上待冷却。一定要等它完全冷却哦！

Pour the batter into the cake pan until 2/3 of the way full. Bake for 30-32 minutes. Remove from oven and allow to cool in pans set on wire rack. Let cool completely!

奶油乳酪糖霜 FROSTING DIRECTIONS