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cake circle - here
Use 12'' cake circle for 8'' cake here 

cake circle - here
Use 10'' cake circle for 8'' cake here




 Followed the recipe here

I double the recipe below, which makes two 8'' cake, each is about 3cm tall. (It depends on the size of eggs, normally 4-5 eggs are enough to double the recipe).

Couple tips:

1. Temperature is important. Water bath the batter when you beat it - 40C is about 103F.

2. Every electrical mixer is different! I need double the time to beat the batter as it mentions in the recipe. 

CAKE

Ingredients for one 8 inch cake, 3cm tall

egg: 135g
sugar:100g
cake flour: 90g
unsalted butter: 23g
milk:36g

Steps:

1. Line the cake pan with parchment paper.  sift cake flour. Preheat oven to 330F (lower to 320F when you bake the cake).

2. Add egg and sugar in a bowl. Leave the bowl in simmering water, and heat to 103F. Whisk the egg and sugar together. Keep the temperature around 103F. 

3. Water bath A. (butter and milk), and keep the temperature around 103F. 



4.  Beat the egg and sugar mixture at the high speed (when I double the recipe, it normally takes me 6 minutes). Beat until the batter is pale, and when you lift the mixer, the batter should flow down as a thin line rather than drops


5.  Continue beat at the medium-low speed for another 3-6 minutes. Beat until the batter is smooth, and when you insert a tooth stick in (about 1cm deep), it doesn't fall very quickly. 


6. Add in cake flour, and use rubber spatula to blend gently until well mixed. 

7. Add A (103F) to the batter. Blend thoroughly but gently.  When you blend, start at 1 o'clock, scratch the bottom and lift the spatula out of the batter at 7 o'clock. Rotate the container and repeat the above motion for 80 times.  The batter should be smooth and glossy!

8. Pour the batter in the pan, and shake it gently to let air bubbles out before send the pan to the oven. Bake at 320F for 38min. The surface is brown, and when insert a tooth stick, it comes out clean. 

9. Cool the cake on a cook rack, with the bottom of cake up.

简介

海绵蛋糕用到的原料和做法都很简单,可越是简单的东西越是难以做到完美。打发蛋液的温度、时间、速度、手法,搅拌蛋糕糊的手法,都会影响成品的口感和外观。
小嶋老师的海绵蛋糕柔软湿润,蛋香浓郁,很多爱烘焙的朋友都对它一吃钟情,绝对是珍藏款~(18cm圆形模具用量)

来自《跟着小嶋做烘焙》

用料  

鸡蛋135克
细砂糖100克


低筋面粉90克
A无盐黄油23克,牛奶36克

基础海绵蛋糕的做法  

  1. 准备 
    ·低筋面粉过筛。 
    ·在模具内侧垫一圈烤纸。另取一张垫纸剪成圆形铺在底部。 
    ·将 A放入搅拌碗等容器中。 
    ·烤箱预热到330F.









    将鸡蛋打入较深的搅拌碗中,放入砂糖,把搅拌碗浸入热水中隔水打散,直到砂糖完全解、蛋液温度达到40℃左右。








    隔水加热 A,黄油溶化后,使温度保持在40℃以上。






    将打蛋机调到高速,打发3分钟~3分半,直到蛋糊洁白黏稠,滴落时不会断线,滴落下的蛋糊痕迹慢慢消失。 
    Point  如果蛋糊在滴落过程中断线了,说明打发得不够。打发过度的蛋糊纹理粗糙。










    将打蛋机调到低速,继续打发2~3分钟,使蛋糊细腻蓬松,纹理自然流畅。 
    Point  理想状态:将牙签插入打好的蛋糊中约1厘米,不会很快 
    倒下。








    筛入面粉,用橡胶刮刀搅拌。看不到干粉后,倒入预热好的A,有节奏地搅拌80~100次。 
    Point  仔细搅拌至蛋糕糊纹理细腻、富有光泽,用刮刀盛起蛋糕糊时不黏稠、能够自然地顺畅流下。










    将蛋糕糊倒入模具中,连模具一起震两下,震破蛋糕糊表面的大气泡,然后放入烤箱烘烤33~38分钟,蛋糕表面呈浅咖啡色时取出。将模具摔震一下,排出蛋糕中的热气,防止 
    出炉后回缩。










    将蛋糕倒扣在冷却架上,晾至不烫手,翻面,放至完全冷却。








Whipped heavy cream

To make a two-layer 8'' cake, you need 4 cups heavy cream. Beat all ingredients below till medium-hard peak forms.

Heavy cream: 4 cup 
Cream cheese: 4 tbsp (room temperature, it makes the whipped cream stable and glossy. For this small amount, you won't taste it)
Powder sugar: 4 tbsp

tips:

1. Leave the whisks of the electrical mixer and the container in the freezer for at least 20 minutes before you use them.

2. After you finish the decoration, leave the cake in the refrigerator for 2hours before serve.

3. Love chocolate deco pen from Williams-Sonoma.



Happy holiday!

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