生日試作三 海綿蛋糕 Whisked Sponge Cake

媽媽面對現實系列 之三 

試作三又回到杯子蛋糕. 想來想去這種人手一個的拿了就吃, 吃了就走的東西還是比較合適. 

這次是做海綿蛋糕--真正西式的海綿蛋糕. 參考用法國藍帶廚藝學院出版的食譜上是這麼說: "烤好的海綿蛋糕...質地膨鬆結實."  

真要說這食譜誠不我欺, 形容的道地. 但對吃慣了台式或日式膨鬆輕軟蛋糕的工程師而言太結實了點. 我也覺得這可能比較適合做像黑森林這種要夾料淋醬的蛋糕. 若是單吃的小杯子好像太過扎實了. 但也因為結構扎實, 形狀會比較穩定, 不太會凹, 也還蠻抗撞的, 運送相對容易. 

幸好小獸跟星期五來試吃的小玩伴都是澳洲土生土長的小孩, 十分捧場. 小玩伴真是天使, 連嗑兩個, 大大安慰了我.

 

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Whisked Honey Sponge Cupcake 🧁 trial. 80g brown sugar 4 eggs 120g flour 20g oil 50g honey Heat up some hot water, over 30C. Whisk the eggs and add the sugar in one bow. Place the bow over the hot water and keep whisking till the mix turn into creamy and sticky texture. Add the sifted flour to the bow in three lots. Add the milk or oil at the very last stage. Greased baking tray and bake for 25 minutes at 170C. #cupcakes #spongecake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 19, 2020 at 11:25pm PDT