Japanese Cotton Sponge Cake with Simple Lemon Buttercream 【柠檬牛油淇淋夹心】日本棉花蛋糕

前一篇提到一些不开心的情绪，没事了，我还安好，在这里要谢谢大家的关心。

这个蛋糕我不是第一次做了，很多年刚买了这本食谱的时候就“敢敢”挑战这款作者认为很好吃但难度也很高的蛋糕。果然，我的蛋糕失败了。蛋糕出炉后底部有一层没发，就像糕一样。没发的部分蛋味很重，还记得当时家人非但没有嫌弃，还说很好吃。

最近日本棉花蛋糕又开始在网络里盛行，所以让我想起了这款蛋糕。这回我的蛋糕没沉底，算是成功了吧！（开心咯）

这蛋糕的口感很像几年前我做过的纪娟的黄金海绵蛋糕（顺带一提，我也买了纪娟的新书，好迫不及待想尝试里头的食谱）。个人觉得纪娟的配方比较Q和嫩，但这个也很好吃。

原食谱是用swiss roll pan来烤，但我没有swiss roll pan，灵机一动用了买烤箱时附送的烤盘。可是那烤盘的底部是不平的，而且很浅，所以烤出来的蛋糕比较薄，厚度也不一。

这蛋糕本身已经很好吃，牛油淇淋夹心是锦上添花。我加入了一些柠檬屑和少许柠檬汁在牛油淇淋里，蛋糕的口味马上提升，变得特别清新，一连吃几片都不觉得腻。

Recipe adapted from Alex Goh’s Creative Making of Cakes.

Japanese Cotton Sponge Cake

Ingredients:

(A)

60g butter

(B)

80g plain flour

(C)

80ml evaporated milk

(D)

1 egg

5 egg yolks

(E)

5 egg whites

120g sugar (I reduced to 90g)

Pinch of salt

Method:

1) Cook (A) till melted then add (B) and mix till well blended (do it when the melted butter is still warm).

2) Add (C) and mix well combined.

3) Add (D) and mix till we blended.

4) Whisk the egg whites from (E) till foamy. Add sugar and salt and continue to whisk till stiff (I add in 2 sessions).

5) Mix the egg whites mixture to the egg yolk mixture till well incorporated (what I did was to fold 1/3 of the egg whites mixture to the egg yolk mixute, then fold the batter to the remaining egg white mixture).

6) Pour the batter onto a swiss roll pan fully lined with baking paper.

7) Bake in preheated oven at 170C on the middle rack for 25 minutes (mine was cooked in about 20 minutes).

8) Unmould immediately after removing from oven.

9) Cut into 2 portions and sandwich together with buttercream after cooling down completely.

Simple Lemon Buttercream (by Angel)

Ingredients:
55g butter (soften at room tempreture)
2 tbsp icing sugar (to taste)
Granted lemon rinds from ½ lemon
One drop of lemon juice

Method:
Beat butter and lemon rinds, add icing sugar and continue to beat for a while, then add lemon juice, beat till light and fluffy.