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Wednesday, April 10, 2013

[Easy to Succeed] Basic Sponge Cake 容易成功的基础海绵蛋糕


你最怕做的蛋糕是什么?又或者这么问你最没有把握的蛋糕是什么?对我来说答案肯定是全蛋打发的海绵蛋糕。开始做的全蛋海绵蛋糕往往不是不发不然就是上面发下面沉底,虽然后来掌握了全蛋的打发,但是往往成品的素质不一,有时蛋糕发得比较高,有时比较矮。
上了Richard Goh老师的蛋糕装饰课程后每个星期都要做海绵蛋糕,算是一个很好的练习。我也开始上网找海绵蛋糕的食谱,看到了君之这个“容易成功”的食谱,当然跃跃欲试。

虽然说是分蛋海绵但是做法和一般戚风做法不同。其实是开始的全蛋打发部分把蛋白和蛋黄分开打,然后再结合,最后加入面粉。蛋白和蛋黄分开打比较容易打发,当然结合后打发的蛋液就更加稳定了。

这个食谱的油量算是比较少的,所以成品相对的吃起来比较清淡干爽,口感非常有弹性。我把食谱改成4颗蛋的份量,适合做一个8寸圆蛋糕,或两个6寸圆蛋糕。下面我把食谱翻译成英文,中文食谱参考原著(注:我的6寸圆蛋糕我用175度烤了大概半小时,成品有6cm高。)

 
Sponge cake is something I fear the most among all kinds of cakes. Sometimes when I have luck I can get a tall and spongy sponge cake but sometimes my sponge cake is short even though I use the same recipe. I chanced upon this recipe from 君之blog, a famous Chinese food blogger when googling and so far this recipe give me consistent result.

[Easy to Succeed] Basic Sponge Cake

Ingredients: (yield one 8” round cake or two 6” round cake)

(A)
4 medium egg whites
65g sugar
(B)
4 medium egg yolks
40g sugar
40g melted butter
1 tsp vanilla extract (optional)
(C)
106g cake flour


Method:
  1. Beat egg whites till frothy, add sugar in 3 additions and beat till soft peak.
  2. In a separate bowl, beat egg yolks and sugar till lighter colour, add melted butter and vanilla extract, mix well.
  3. Fold in 1/3 of meringue to egg yolk mixture and mix well. Then return the mixture to meringue, fold in using a rubber spatula.
  4. Sieve in flour and fold in using a rubber spatula.
  5. Pour into prepared pan (I used two 6” round pan), bake in preheated oven ay 175C for about 30 mins (for my 6” cake).

Kitchen Note:
  1. The height of my cake is about 6cm.
  2. Since I used loose-bottom pan, I didn’t grease or line the pan with baking paper.
  3. You may add ½ tsp of baking powder to the flour.
  4. For chocolate flovour, just replace 26g of flour with cocoa powder.
 (Recipe adapted from 『君之』的手工烘培坊)


24 comments:

  1. 我也觉得全蛋打发是很难掌握的
    对我来说啦
    对烘焙我还真的没法研究得很细

    ReplyDelete
    Replies
    1. 鲸鱼,

      same here。

      周老师的书有一套比重的测量法但对我来说太麻烦了。

      Delete
  2. 谢谢分享,
    8"圆形,刚刚好适合我的迷你烘炉。
    之前都为了如何从9' 缩小至8"而头痛。

    ReplyDelete
    Replies
    1. Aunty Young,

      通常8"模我会换算成四颗蛋。

      Delete
  3. Angel,sponge cake 我也想学呐!谢谢分享!

    ReplyDelete
  4. i'm keeping this recipe. thanks!

    ReplyDelete
  5. Angel, I haven't baked sponge cake before. I must try this recipe!

    ReplyDelete
    Replies
    1. Phong Hong,

      This recipe is great for beginner.

      Delete
  6. Angel,is the sponge moist? Does it drys out a lot after u place in fridge? Tia!

    ReplyDelete
    Replies
    1. Happy Queen,

      The amount of fat used in this recipe is relatively lower, so this sponge cake isn't very moist but rather "spongy".

      Thaw in room temp for a while before eating the cake will return the original softness.

      Delete
  7. What is the different between sponge and chiffon cake ?

    ReplyDelete
    Replies
    1. Hi Anonymous,

      Chiffon cake has higher liquid contents and it is usally softer. It is made using egg separation method whereas sponge cake can e made using whole egg or egg separation method. It is firmer which make it more suitable for layer cake.

      Delete
  8. Hi Angel, do you think this cake can bake into multi layer rainbow cake? Will it be deflated when mix in food color?
    JJmum

    ReplyDelete
    Replies
    1. Hi JJmum,

      If your oven can bake all at one time I think it's fine to divide the batter and mix colour. However, if you are going to bake in a few sessions I think it is not advisiable. You probably have to prepare the batter separately.

      Delete
  9. Hi Angel,

    What is the size of the egg?

    ReplyDelete
    Replies
    1. Hi Leia,

      Usually I use 60g egg (A size) for my bakes but this recipe specify medium eggs so I use 55g egg (B size).

      Delete
  10. HI Angel,

    What is the egg size? Also, I have a sponge cake recipe that is very nice and I got it from a baking class. I have tried more than 20 times and yet to succeed ... I don't know what is wrong. As u are good in this, would u like to try out and let me know if you can do it. If u are keen, drop email me at leia3zillion@gmail.com.

    Sorry for asking and hope u don't mind. Thanks

    ReplyDelete
  11. HI Angel

    Can I replace butter with oil. I like oil as it gives lighter texture.

    ReplyDelete
    Replies
    1. Hi Leia P,

      Yes. You may relace butter with oil but butter gives the cake better aroma.

      Delete
  12. 请问你的cake flour是低筋面粉吗?

    ReplyDelete

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