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紅茶海綿蛋糕



材料:

A.全蛋446公克
細砂糖228公克
B.低筋麵粉190公克
伯爵茶4公克
C.全脂鮮奶67公克
伯爵茶8公克
沙拉油67公克

作法:

 1.材料B的伯爵茶磨成粉狀,和低筋麵粉一起過篩2次,備用。
 2.材料C的全脂鮮奶煮開,加入材料C的伯爵茶泡出茶汁後濾除茶葉,再倒入沙拉油混合備用。
 3.材料A放入攪拌缸中以高速攪拌,至蛋液體積變大、顏色變白、有明顯紋路,轉至中速繼續拌打至發泡的蛋液以橡皮刮刀拉起時,約2~3秒滴落1次。
 4.將作法1加入作法3的攪拌缸中拌勻成麵糊,備用。
 5.取部份作法4麵糊加入作法2拌勻,使其濃稠度相近,再倒入剩餘的麵糊中拌勻,備用。
 6.取2個8吋蛋糕烤模,將作5的麵糊倒入蛋糕烤模中約6~7分滿,抹平表面後輕敲烤模,讓麵糊內的氣泡浮起釋出。
 7.將完成的蛋糕烤模放入烤箱內,以上火180℃/下火160℃烘烤,烘烤約10~15分鐘時,烤箱內蛋糕體積高度會膨脹到最高點,這表示蛋糕體已接近烤熟的狀態。
 8.繼續烘烤約25~30分鐘,蛋糕體積膨脹高度會逐漸下降,蛋糕表面周圍會有細小皺摺,這時可以打開烤箱,輕拍蛋糕中心,若是蓬鬆有彈性就表示蛋糕已經烤熟;反之,則繼續烘烤至熟。
 9.取出烤熟的蛋糕,立刻倒扣放涼,以防蛋糕遇冷收縮。待蛋糕完全冷卻後,即可利用雙手沿著模型邊緣向下快速輕壓蛋糕體,使蛋糕與烤模脫離。將蛋糕烤模底盤向上推出,剝開蛋糕底部即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。