[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)