Made this batch of sponge cupcakes from the extra cake batter from the sponge rolled cake. Everyone loves the soft and spongy texture of this cake and I strongly recommend you to try it out.
这松软如海绵般的杯子蛋糕是採用剩余的法式杏仁海绵蛋糕卷蛋糕糊所制成的。所有尝试过这蛋糕的人们都给予很好的评价，因此我才放心的在此与你分享食谱。
法式杏仁海绵杯子蛋糕
Joconde Biscuit Cupcake
Ingredients 基本材料
(A)
30g Unsalted Butter 无盐奶油
90g Almond Powder 杏仁粉
45g Icing Sugar 糖粉
180g Eggs 全蛋
75g Cake Flour 蛋糕粉
(B)
150g Egg Whites 蛋白 ／蛋清
80g Castor Sugar 幼糖
(C)
Chocolate Buttons 巧克力豆
Method 做法
Preheat oven to 175C degrees
烤箱预热175度。
Melt butter in double boiler. Set aside to cool.
将无盐奶油放在容器以隔水加热方式融化。搁置待用。
Combine almond flour with icing sugar and sift evenly. Add to beaten eggs and mix till the mixture turns pale. Set aside.
杏仁粉和糖粉一起过沥后，加入全蛋混合用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。
In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down.
把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可。
Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in the balance beaten egg whites with rubber spatula to combine.
取1/3分量的蛋白霜加入杏仁糊A，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。
把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。
取少许蛋糕面糊倒入已融化的无盐奶油内，用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。
Gently scoop the cake batter into muffin liners until 3/4 full. Arrange some chocolate buttons (C) onto the surface of the batter. Bake in the middle rack of a preheated oven for 18-20 mins until a skewer inserted comes out clean.
准备烤盘，放上纸杯，用勺子舀入蛋糕糊到纸杯八分满，最后加入巧克力豆C装饰。 把烤盘送入烤箱中层烘烤18-20分钟直到用竹签插入不沾糊就熟了。
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