8-inch Basic Sponge Cake | 8吋海棉蛋糕


  • Yield : One 8" Sponge cake base | 1個8"海棉蛋糕

Ingredients | 材料 :

(A) 
    5  Egg yolks | 蛋黃
10g  Icing sugar | 幼砂糖 (上白糖或太古糖粉)
18g  Vegetable (or olive) oil | 菜油 (或橄欖油)
70g  Fresh milk, room temperature | 鮮奶 (室溫回溫)
95g  Cake flour, sieved | 低根麵粉,過篩


(B) 
    5 Egg whites | 蛋白
40~50g Icing sugar | 幼砂糖 (上白糖或太古糖粉)
1/4 teaspoon Baking powder (optional) | 1/4茶匙泡打粉 (可選)


Steps | 做法 :

Basic Sponge Cake recipe 海棉蛋糕食譜
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Basic Sponge Cake recipe 海棉蛋糕食譜
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Basic Sponge Cake recipe 海棉蛋糕食譜
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Basic Sponge Cake recipe 海棉蛋糕食譜
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  1. 焗爐先以190°C預熱。

  2. 焗模底部及邊貼上焗盤紙。

  3. 在攪拌盤用打蛋器打起蛋黃和(A)材料的糖(約5分鐘),加入奶及油,拌勻。

  4. 在另一個大攪拌盤用電動打蛋器打起蛋白,加入(B)份量的糖、泡打粉(不加也可以),再打起,將1/3打起的蛋白加入上面做好的蛋漿,用打蛋器攪勻。

  5. 加入(A)過篩粉類到蛋黃漿裡攪勻,加入剩下2/3的蛋白霜攪勻(注意: 攪太多空氣會跑掉,蛋糕便不鬆軟了)。

  6. 倒入7~8吋餅模中,放入已預熱的焗爐中間格並調至170°C,焗約15分鐘後轉放焗爐最低層續焗5分鐘。

  7. 蛋糕出爐後放涼。


  1. Preheat oven to 190°C.

  2. Stick baking parchment on base and side of baking mold.

  3. In a mixing bowl, hand whisk egg yolks with sugar from (A), takes about 5 minutes, then add milk and oil, hand whisk well. Set egg batter aside.

  4. In a separate large mixing bowl, whisk egg white with electric egg mixer until firm.  Add sugar from (B), and baking powder (optional), whisk until firm. This takes several minutes. Fold in 1/3 whisked egg white into above egg batter, scrapper well.

  5. Fold in (A) sieved flour into egg batter, scrapper well. Add remaining 2/3 whisked egg white, scrapper well (Note: Scrape too much will force air out and the cake will not be fluffy!).

  6. Scrape the batter into a 7~8" baking mold, put in middle rack of preheated oven and adjust it to 170°C, bake around 15 minutes, transfer it to the lowest rack and continue baking for another 5 minutes. Check with a cake tester if it is ready.

  7. Take the cake out, let cool.


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