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海綿蛋糕



材料:

A.全蛋722公克
細砂糖369公克
B.低筋麵粉307公克
香草粉3公克
C.全脂鮮奶92公克
沙拉油107公克

作法:

 1.混合低筋麵粉與香草粉,過篩2次,備用。
 2.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。
 3.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的粉加入作法3中,拌勻成麵糊。
 5.材料C混合拌勻,再加入少許作法4麵糊拌勻,使其濃稠度相近。
 6.將作法5和作法4剩餘的麵糊攪拌均勻。
 7.取2個8吋蛋糕烤模,將作法6的麵糊倒入蛋糕烤模中約6~7分滿。
 8.輕敲烤模,讓麵糊內氣泡浮起釋出,放入烤箱中,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。繼續烘烤約20~25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。