![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu4g0aZ_9-eLWQ649dNU7ZHQI9B7SdCEmmYN_NivlC2tGeCmBpS-ELODDb0flfQQm5L9XD2wFOVS0FflfP6FAimpt6yq9Re1AgmAUViWfm4S4hHjyyH0_6atZvY1wVGyCKJVMy5a1NCE/s1600/1.jpeg)
海綿蛋糕吃起來口感比較扎實,有濃郁的蛋香味,不會像戚風一樣那麼蓬鬆也不需要倒扣。海綿蛋糕這個是全蛋做法,也有分蛋做法,雖然有點不一樣但是注意細節都可以成功。吃起來有點像我們小時候吃的傳統蛋糕,做的好也非常好吃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjGStfKzfnWIiaftrF-3Bg6zowZhDFpMOq48lc4hji68YQDKoGg39TjVughW2hwg-rOfHjhjmbYgjMHJgpKwCVv6dlcloBJHfvztzbv_zMH9B_5bzNUU28KXcD93K5CMzLEQHsVZKa-c/s1600/18.jpg)
用簡單的食材,運用古法製作,擁有棉花糖般的口感,懷舊的經典味道~
材料
雞蛋(大概60g左右)6個、低筋蛋糕粉100g、玉米油85g、純牛奶68g、細砂糖80g、檸檬汁或白醋3滴
步驟
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ty-6l7m_AIX2kLoYjtG_D7PRzGlcmT8n5A3ITZicgEFP3Q6g6ymmUOttOa7dGQNrku7hjmBq8oyI79XaI1E6SI_oRmROY2rIYCFp7hagAIJi-0e81aRujivhlqfays_hLIu8gA-5yAM/s1600/01.jpg)
1、將8寸活底方膜底部包兩層錫紙,以免漏水。如果你是固底模具,就不需要包錫紙了。
將模具內部鋪上油紙,然後在四周都插上一塊跟模具寬度一樣的硬紙板(如圖所示)這樣做是為了防止邊緣上色,也有助於蛋糕爬升。(沒有方模,可以用圓模製作)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lR1qjrA2mRJYlkVNuwH-EHC1QxlUe-jL-Q8hjdo4BBJq6PtV26rtGLVustq8uBMZ19VVcsG6n5-_st8isAm4uf-bMbiqIEN-n-t2ldXt96RXoewXrcFLegubhbIhFfFN6bIq3liwQJY/s1600/02.jpg)
2、將蛋黃和蛋清分離(裝蛋清的盆必須無水無油);
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhkZRgirT6F3eJLxszHAz_GnuDg-7-hHi1xnzi0AzoES81Nzjxwk4GL4H2eRUS7h3bLEtU72PESBif-yqnmUY9CLWKkY9PZI9i7pGLfGQBskFLme55SQtkWznX7z1LKhyphenhyphenFZz7YXOpeiQ/s1600/03.jpg)
3、將玉米油加熱至冒煙,立即關火;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifT_zT7m6KSuzCLl3N8PUupJ2QpcIdal4vc4PaQrPDbtMSkKO6MM4z3ohLhNRdoOShz0ljkPkv_o8G2vLXjFmBvHmZm47umzlM9dgBwHk1HcgOa2VpPrQmq5PBB5vOcCNsp4mrebJUmYk/s1600/04.jpg)
4、將玉米油倒入打盆中,篩入低筋蛋糕粉;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMyK_DL8W3aVSdQ7JcoynsZTWtoDTDEmW6RdVT0lBbM0oG-okzWs_hWF_flb25yR4q87ZgDL7ntm16DdjldW6fzp79KmDHTX84DLFJqOxoQ1qcLNzHqnGOOOWqAMz3yvODwEFb1japMk/s1600/05.jpg)
5、攪至無麵粉顆粒;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbtEoiqntytupALcm5Ddnb3EtDncnVJv-OAjwznWlxPosVmxuHzZtJgNhwG5eMDTeJUkH-78-5kMO6SgLVh0MGWFcic2Y7YTuhVsYdvsmxl_x9B61y9B0zl0NyAF34p3YMoYxwYrPgts/s1600/06.jpg)
6、加入純牛奶,混勻;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFtxak0PA0ra-_MkV-o3QGWuHpzQoddWpvSGwPQIxVqkDgH276KgMxIUhLD-KWbMYrs9g4IcrXjIKx3T3j6QORH10kfkJHhK_otrL5pc1w4nLaCsXfTZBBsHjrxiEq6AQL1MEojO2rDI/s1600/07.jpg)
7、加入分離好的蛋黃;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmb30GhbwNc62U_xxkfe5s3UWsLujVciaab3tGDnnT1EsOU6EmfyKncZr3GXVsoPn337Fy4XB0jrcXbmey5KoY52GTLm3g3Jd7eg7IVkkAHXeJlwzOVDQPMYVXO2z8ZY86Pm1n6IdAGo/s1600/08.jpg)
8、攪拌好的蛋糊;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjv3g1xjk_Ur3EFN4MYJQBqW71XwHjscGRq4mlHjht8dFaGT8_TmaObPmOJmh-Hg6avB-QpUS2Ks7V5rwMkSgwdJDFrfjUiIONgRuGimrAvnna6tdCcUZ-5z4imHhGxV2p7C0LrdiWfw/s1600/09.jpg)
9、接下來就是打發蛋白啦!在蛋白中加入3滴檸檬汁或者白醋(這樣做是為了減輕蛋腥味)然後將細砂糖分三次加入蛋白中打發(跟做戚風一樣)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUXpg2DAYcY6mfzkADH6LH-IF4H9c74_J8_hpj5IMUdgXjjBaZWnf5VAIoyJ37yt-KIWJEzxkwXOPD3dXG08cbgvtP62p3kfHAYXY4Sf5D5QVZNX7VgKrQz1JMI_BEzJc31e5-FzohQc/s1600/10.jpg)
10、打發至濕性發泡,也就是提起打蛋器有彎勾狀,輕輕一磕會掉下來,這樣的狀態即可!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1a7CeyvYJW1mcQMgvUBBLj6BAydbybdgFe686p_eGeRjwxmJvwp1-vQSgJDApVD6pIygPhiDBNVmEj-5Fkqznnrd9TVihgJfUxEn6ABOvt5DBpNvjp2hCQxx5IOvd9o1y3OjW8FuHL4/s1600/11.jpg)
11、取三分之一蛋白加入蛋黃糊中,十字翻拌均勻;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRk6OvA71As1uL1tH5Yp94JAyvTfP1AxcD3-eICBSz3j82MuratopjBlI6a3jyCndeiFY3UEPiIj1MkfRDO4z8WlDNvuP3QxqfR2WHZNaPMkpVzjgE-MZNycJauL-UgB-IufSp6yw_VE/s1600/12.jpg)
12、將拌好的蛋糊再倒回剩餘的蛋白中;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHCe3Gu3P_8ZLS5Sa91rf0xlYI1LtnHLCg8zDKNPgtUfMXNOu5XxhTRqfQUg7Yh5O_XdODMfINW6jTccDkG332MTToDmn92U19A3qPNQoDI6fCP95cio-rIlBZU-3dHenIlZVgR4TbE8/s1600/13.jpg)
13、十字翻拌均勻;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzM3OxQ6NTBFRLsc3mpNWWl-zGGGmx1NwR7NBIxMUU_sFmlzGHjnZDRB_6b2qOwm8CIEgY6cBGqIFitjhX8bz3Q7HdyllitniMWF88vbHP2YRVFuDA-aWe9oyO8jkaw-7JXr8QGKGjco/s1600/14.jpg)
14、將拌好的麵糊倒入準備好的模具中,輕磕震出氣泡,表面刮平;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZD-9-XxRY7nmrggwLy3-qaNBerVvy-RpR54os-7G4bO10gbi8w4X9byTCXmACySiigflc3LlJtKNrPjorWRqlhyZ_JvUOfbQKkhLe0wHtKRUYw9QLWgK8Aq9ekcD7Gtsp8jGBMpFChU/s1600/15.jpg)
15、烤箱提前預熱至140度,在烤盤中加入三分之二的水,放入烤箱倒數第二層,然後在烤盤中放入蛋糕模;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FR2RCBXQiV7Dmn6MhXSHl4gt2Wpmjc_-uAF1bFdyg5VQdmVx1GSANMoOKfcifGaxAEibnQJv-3zNlIzfv-FV8try7r7eB_WBaO60yy4KKOt7ALCB30weazspoXRuix5bumV-Di4cmps/s1600/16.jpg)
16、設置140度上下火70分鐘;(具體根據個人烤箱的溫度適當調整)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORRNjO3oGFjo6XWcZaJRMPxhiI3_RKrtka9mf8lHjHW5Ba3J37aUYQL5wyzlfxGpDqylHsiftKSx3LhoMhS98UxWxZUQvL7Os5QGqOPbX8fIuk4XnhrWI-EBgHWKccWIZhLWCvHeRVdY/s1600/17.jpg)
17、拔出硬紙板,提出蛋糕,掀開四周油紙,放在晾網上晾涼;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjGStfKzfnWIiaftrF-3Bg6zowZhDFpMOq48lc4hji68YQDKoGg39TjVughW2hwg-rOfHjhjmbYgjMHJgpKwCVv6dlcloBJHfvztzbv_zMH9B_5bzNUU28KXcD93K5CMzLEQHsVZKa-c/s1600/18.jpg)
18、根據個人喜好切塊,即可食用!
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