Lucius 两岁生日蛋糕 Part 2：Roary The Racing Car Cake (Vanilla Chiffon with Blueberry Oreo Fillings)

这是Lucius生日当天和家人一起庆生的生日蛋糕。

Lucius基本上是个车痴，所以当爹地把Roary The Racing Car的卡通动画片介绍给他看时，他马上就着了迷。所以，除Barney外这是Lucius的第二个偶像。虽然妈咪不鼓励孩子看动画，但无可否认当孩子闹别扭时给他看他喜欢的动画确实是让他静下来的有效方法。

这个蛋糕做得很随性，就家里有什么就用什么。本来蛋糕体想做可可口味，但是家里的可可粉不够就换成香草口味。用Nielsen-Massey的pure vanilla extract来做戚风或海绵蛋糕我觉得特别香，如果用在重口味的蛋糕，例如牛油蛋糕或巧克力蛋糕我觉得香味就不明显。

选了《孟老师的美味蛋糕卷》里的食谱，做了一片12”x16”大的薄蛋糕，这个尺寸是我的41L老牙烤箱的顶限了。把蛋糕切半叠起刚好是edible image的尺寸。

夹层涂上加入了蓝莓酱和新鲜蓝莓的鲜奶油，再盖上厚厚的一层Oreo饼干碎，外层整个涂上鲜奶油然后在周边挤花。蛋糕完成后我觉得有点单调，于是用剩下的Oreo饼干铺在周围就大功告成了。

在运送蛋糕到叔叔家为Lucius庆生时Lucius频频要求打开蛋糕的盒子要看蛋糕，看到是Roary他很开心，比起之前的Barney蛋糕Lucius几乎对这个Roary蛋糕比较有感觉。但是到了最重要关头唱生日歌切蛋糕时Lucius又不知何故闹了起来，一听到生日歌就发脾气，非常不合作，把大人们搞到一头雾水。

加入新鲜蓝莓家人似乎不是很爱，下回还是做可可口味的比较保险。

The ingredients amount below is for 10”x14” or 12”x12” swiss roll pan, the amount in bracket is for my 12”x16” swiss roll pan with slight deduction of sugar.


Vanilla Chiffon with Blueberry Oreo Fillings

Ingredients:

Vanilla Chiffon Cake
(Adapted from 《孟老师的美味蛋糕卷》）
(A)
80g (110g) egg yolks, room temperature
25g (30g) castor sugar
2 tbsp + 1 tsp (60ml) corn oil
2 tbsp + 1 tsp (60ml) milk
1 tsp pure vanilla extract
(B)
75g (100g) cake flour
(C)
160g (220g) egg whites
60g (75g) castor sugar

Blueberry Oreo Fillings
Whipped fresh cream (adequate)
Blueberry jam (to taste)
Some fresh/frozen blueberries
1 pack Oreo biscuit, remove the cream (reverse 10pcs individual biscuits and cut into half, crush the rest)
*Mix first 3 ingredients together

Frosting
Whipped fresh cream (adequate) (see note)

Method:
1) In a large mixing bowl, whisk together (A) until combined. Sift in (B) and mix until smooth and well combined.
2) In another bowl, beat eggs whites starting with low speed. When the egg whites turn frothy, slowly add in the sugar and increase the speed to high and beat until egg whites are nearly stiff but still moist and not dry.
3) Fold one third of beaten egg whites with a balloon whisk into egg yolk mixture to lighten and mix well. Incorporate another one third of the whites. Lastly, add the rest of the egg whites and fold gently to obtain a smooth uniformly coloured foamy batter. Scrape sides and bottom of bowl with a spatula to ensure batter is well mixed.
4) Pour batter into lined swiss roll pan. Level the batter and bake in preheated oven for 8 - 12 minutes for 180C. Start checking for doneness at 8 mins. Cake is done when inserted toothpick comes out clean. Tear away the baking paper and allow sheet cake to cool on wire rack.
5) To assemble, cut the cake into half, spread fillings on top (avoid 1cm from the edges), add crushed Oreo biscuits, place another piece of cake on top, press down gently. Frost the whole cake with whipped fresh cream, pipe shells at the upper and lower edges and arrange Oreo biscuits at four sides.

Note:
The fresh cream used here is non-dairy whip topping cream from Phoon Huat (Redman brand). Just pour the cream and whip till stiff. For two birthday cakes I whipped 3 cups of cream (measured when it is still in liquid form) and still left about 1 cup of whipped cream.

生日当天拍的-25.02.2012