古早味海绵蛋糕 Classic Soft Sponge Cake

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[ 材料 ] – (使用8吋烤模)
室温鸡蛋：5个
砂糖：140g
香草精  1茶匙（可无）
鲜奶：30g
低筋面粉：150g
葵花子油或融化牛油：30g

 做法：
  1. 预热烤箱180度。烤模内层均勻塗抹一层油，底部贴上烤紙、放置备用。
  2. 将低筋面粉、玉米粉混合均勻后过萨备用。
  3. 把鸡蛋打入碗里，加入砂糖打散。然后以蒸汽浴方式一边加溫一边打发，大约需要3分钟，打发到蛋液可以画出线条不容易消除（乳霜状态），即须离火。
  4. 分两次加入面粉搅拌均匀，搅拌至看不见粉状即可。
  5. 融化牛油沿着刮刀加入面糊里，轻轻拌几下。
  6. 鲜奶沿着刮刀加入面糊里，加入香草精轻轻搅拌均匀。
  7. 倒入烤模里，在桌上敲一下，放入预热烤箱180度烘烤10分钟后，再转入170度烤20分钟。
  8. 烤好后，在桌上敲一下以排出空气，脱模，倒置在蛋糕架上冷却。
  9. 蛋糕稍微冷却后，即可移除烘培纸。
  10. 撒上糖粉做装饰。
食谱来源：网络



[Ingredients] - (using 8-inch pan)

Room temperature eggs: 5
Sugar: 140g
Vanilla extract 1 teaspoon (optional)
Fresh milk: 30g
Low gluten flour: 150g
Sunflower oil or melted butter: 30g

Method:

  1. Preheated oven at 180C. Coated the baking pan with oil and placed baking paper at the bottom.
  2. Shive the flour and set aside.
  3. Put the eggs into a bowl and add in sugar and mix well. Using a doble boiler and beating the egg mixture about 3 minutes, until it became a thick batter, remove from heat.
  4. Add in flour in two batches and mix well.
  5. Add in melted butter along the scraper and gently mix well.
  6. Add in fresh milk along the scraper , add in vanilla essence and gently mix well.
  7. Pour the batter into a prepared baking pan, tap on the table to release air, put it in the preheated oven at 180C and bake for 10 minutes, then change to 170C bake for 20 minutes.
  8. After done baking, tap on the table to release the air, and put it on the cake rack, let it cool.
  9. After the cake is slightly cooled, the baking paper can be removed.
  10. Sprinkle with powdered sugar for decoration.

Happy Baking!



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