古早味蛋糕，5个松软绵密摇曳生姿的成功秘笈，零失败配方，新手学起｜How to make Castella Sponge Cake

古早味蛋糕 5个松软绵密摇曳生姿的成功秘笈，零失败配方，新手必学

0:00 概述
0:26 第一步 分蛋
0:44 第二步 制作蛋黄面糊
1:16 第三步 打发蛋清
1:44 第四步 混合蛋白霜和蛋黄面糊
2:24 第五步 水浴法烘培

配方：
鸡蛋： 7个 55克1个
低筋面粉：95克
食用油： 70克
牛奶： 60克
白糖： 60克
柠檬： 5克

制作步骤：
1. 将蛋白和蛋黄分开
2. 油加热到70度左右，筛入低筋面粉，搅匀后加入牛奶和蛋黄，继续搅匀
3. 蛋白中加入柠檬汁，打出大气泡加1/3糖，继续打出小气泡加1/3糖，打至细腻气泡后加入最后1/3糖，继续打至湿性发泡
4. 取1/3蛋白霜加入蛋黄面糊中，搅匀后倒回蛋白霜，用刀切法搅匀
5. 将蛋糕糊倒入垫了烘培纸的模具中，模具放入大一点的放有水的烤盘中
6. 用水浴法烘培，290华氏度烤60分钟，在320华氏度烤10分钟上色

5个成功秘笈：
1. 蛋清中千万不能混有蛋黄，会影响蛋白打发
2. 用70度左右的油烫面，做出的蛋糕吃起来更细腻
3. 蛋白霜和蛋黄糊混合时，用刀切法，尽快翻拌均匀，以保证蛋清不消泡
4. 烘培时，盖上铝箔纸，以免蛋糕表面烤糊或开裂
5. 蛋糕烤好后，乘热去掉烘培纸，放在烤架上放凉，这样可以保证蛋糕不回缩塌陷。

Castella Sponge Cake, 5 fluffy and swaying success secrets, zero-failure recipes, novices must learn
formula:
Eggs: 7 55g each
Low-gluten flour: 95 grams
Edible oil: 70 grams
Milk: 60 grams
White sugar: 60 grams
Lemon: 5 grams

Steps:
1. Separate the whites and yolks
2. Heat the oil to about 70 degrees, sift in the low-gluten flour, stir well, add milk and egg yolk, continue to stir well
3. Add lemon juice to the egg whites, make large bubbles and add 1/3 sugar, continue to make small bubbles and add 1/3 sugar, beat until fine bubbles, add the last 1/3 sugar, continue to beat until moist foaming
4. Add 1/3 of the meringue to the egg yolk batter, stir well, pour it back into the meringue, and mix with a knife
5. Pour the cake batter into a mold lined with parchment paper, and place the mold into a larger baking pan with water
6. Bake in a water bath, bake at 290°F for 60 minutes, bake at 320°F for 10 minutes to color

5 tips for success:
1. The egg white must not be mixed with egg yolk, it will affect the egg white
2. Boil the noodles with oil at about 70 degrees to make the cake taste more delicate
3. When mixing the meringue and egg yolk paste, use a knife cut method, and stir as soon as possible to ensure that the egg white does not defoaming
4. When baking, cover with aluminum foil to prevent the cake surface from baking
5. After the cake is baked, remove the parchment paper while it is hot, and let it cool on the grill to ensure that the cake does not shrink and collapse.

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