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海綿蛋糕 (Sponge Cake)



成份:

蛋           4個
砂糖        120克
低筋麵粉   120克
鹽           1/4小匙
沙拉油      3大匙
牛奶         3大匙
糖霜         適量


步驟:

  1. 蛋白蛋黃分開,各別放在一個鋼盆中。注意蛋白中不可摻入一絲蛋黃,也不能沾到水或油。
  2. 糖先取40克放在蛋黃盆裡,其餘80克置一旁備用。麵粉及鹽放在篩子裡。
  3. 蛋黃和用直形打蛋器攪打到稍白,加入沙拉油,用力攪拌一匙拌勻了再加一匙。
  4. 牛奶也加入拌勻。
  5. 麵粉及鹽篩入。
  6. 用直形打蛋器輕輕拌勻,不要攪拌太。放在一旁。
  7. 蛋白用螺旋打蛋器打,用力的方向是往下偏左。
  8. 打約1分鐘後變成大泡沫,入80克糖繼續打,會越打越費力。
  9. 打約5分鐘後,成為有光澤的奶油狀。將打蛋器提起時,蛋白不會掉落,但尖端下垂,即為溼性發泡。
  10. 再打約3分鐘後,打蛋器提起時,蛋白尖端挻立不下垂即為硬性發泡。取走螺旋打蛋器。
  11. 用直形打蛋器挖約1/3蛋白泡沫到蛋黃麵糊中輕拌勻。
  12. 八成勻了,就用橡皮刀將整盆蛋黃麵糊全部刮入蛋白泡沫中。
  13. 繼續用直形打蛋器拌到八成勻。
  14. 換用橡皮刀攪拌,在最短時間內徹底把最底部的麵糊翻上來,拌勻。
  15. 將麵糊全部刮入模型中。拿模型在桌上摔一下,震出氣泡即可烤焙。
  16. 烤箱先預熱熱到190℃。將麵糊放入烤箱中層,烤約30分鐘。
  17. 蛋糕烤好後,用小刀沿模型邊緣割開蛋糕與模型。
  18. 倒扣在涼架上,趁熱將底紙撕掉。
  19. 最後灑上少許糖箱即可。


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