Tuesday, October 4, 2016

巧克力海绵蛋糕 Chocolate Sponge Cake


Following the recent successful attempt on making chiffon cake, I decided to introduce the making of sponge cake to my maids. Chiffon and sponge cakes are the basic for beginners as it would strengthen  their foundation to progress further.
至从家中的女佣成功的学会制做戚风蛋糕后,我便想让她们学做海面蛋糕。对于初学者来说,戚风及海面蛋糕都是必学的蛋糕项目之一。必须掌握了这两种蛋糕制做的基础后,才能扩充于其他的蛋糕制作。

The cake turns out beautifully with a dome top and fine texture. Many thanks to Jeannie's blog for her lovely recipe.
我对于她们俩的成品非常满意,烘烤出来的蛋糕表层完美,蛋糕体细嫩松软。很感谢Jeannie's blog 所分享的这道超好的蛋糕食谱。


巧克力海绵蛋糕
Chocolate Sponge Cake

Ingredients 材料
(A)
150g Plain Flour 中筋面粉
30g Cocoa Powder 可可粉
105g Corn Oil 玉米油
9 Egg Yolks 蛋黄
2 Eggs 鸡蛋
1/2 Tsp Sea Salt 海盐
150g Condensed Milk 炼乳

(B)
9 Egg Whites 蛋清
105g Castor Sugar 细砂糖
2 Tsp Lemon Juice 柠檬汁


Method 做法


Prepare and measure all ingredients ahead. All eggs have to be in room temperature.
所有材料量秤好,鸡蛋必须是室温的温度。

Sift flour and cocoa powder together into a bowl. Set aside.
面粉加可可粉一起用岸筛网过筛,搁置备用。

Prepare an 8 inch plus another 6 inch fixed based round cake pan. Line the bottom of both cake pans with parchment paper. Do not grease the sides. Set aside.
准备一个八寸及六寸圆形蛋糕模具,模具的底部刷点油然后铺上烘焙纸,边缘无需刷任何油脂。搁置备用。


Place the oven's big baking tray at the lower rack of the oven. Fill the tray with hot water and preheat the oven to 160C degrees.
把烤箱里的大烤盘放入烤箱的底层,大烤盘中倒满热水,烤箱预热至160C度。

Transfer corn oil A into metal bowl and boil under low heat till it starts to sizzle. Remove from heat and pour in all the flour ingredients, whisk until incorporated. Set aside.
把玉米油A倒入铁盆以小火煮至开始出泡约70C度即离火,立刻倒入面粉可可粉料搅拌混匀。搁置备用。

Combine eggs, egg yolks, sea salt and condensed milk together into a mixing bowl. Mix to combine. Add in cocoa flour mixture and whisk until incorporated and the batter becomes smooth. Set aside.
将材料A的鸡蛋,蛋黄,海盐及炼乳倒入另一个盆,用打蛋器打散后加入可可糊,搅匀。搁置备用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and lime juice in 2 additions. Continue to beat until firm peaks. 
蛋白B先用打蛋器打出一些泡沫,然后分两次加入细砂糖B及柠檬汁B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the chocolate batter, use a rubber spatula to fold until combine. Continue to mix in the balance egg whites in 2 additions until completed.
取出1/3份量的蛋白霜混入巧克力蛋糕糊中,用橡皮刮刀沿着盆边翻拌及画圈圈的方式搅拌均匀。接着采用同样的步骤把剩余的蛋白霜分两次混入巧克力蛋糕糊至均匀即可。


Scoop 3 Tbsp of cake batter from the mixture into a small bowl. Drop a few drops of edible chocolate coloring and mix until even. Set aside.
再从混匀的蛋糕糊中取出3大汤匙的蛋糕糊入小碗,又倒入数滴食用巧克力颜色素拌匀。搁置备用。

Transfer the cake batter into the 2 prepared cake pans and level the batter. Randomly drop a few drops of the darker colored cake batter onto the cakes. Use wooden toothpick to drag out the lines as per picture.
将搅拌均匀的的巧克力蛋糕面糊倒入已预备好的两个模具中。表面抹平。在蛋糕的表层上沾上少许深色的巧克力面糊,依据图片般的做法用木牙签拉出纹线即可。


Place both cake moulds into the big baking tray place inside the mid lower level of the preheat oven. Bake with water bath at 160C degrees for 15 mins, then reduce oven temp to 140-145C degrees  and a continue baking for 60 mins until the cakes are thoroughly baked.
浸入已盛满热水的大烤盘及预热至160C度的烤箱的中下层烘烤15分钟,然后再调低至140-145C度继续烘烤60分钟至烤熟为止。

Allow the cake to cool on the wire rack before removing the moulds. Invert the cakes and remove parchment paper. Allow to cool completely before storing.
蛋糕出炉后摆在铁网上待凉5分钟后脱模,倒扣在铁网上,撕去底部的烤纸待凉。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...