I made this sponge cake as a base to make a cake for my friend’s birthday recently. The cake was free of dairy products but still tasted great. I have readers who told me about their failure when making sponge cake, especially the chocolate version. Everything was fine when beating the whole eggs, but then the batter deflated in the speed of lightning once the flour was folded in. The result was a dense and coarse cake. That has happened to me before as well; however, after trying this method from a Japanese cooking website a couple of years ago, my sponge cakes always come out nice and fluffy. This method involves beating the egg whites into a meringue first before beating in the yolks. And then followed by the folding of flour and fats as usual. In order to prevent the cocoa powder from deflating the batter, it is mixed into the oil and then added only at the very last stage.
這是最近為朋友製作生日蛋糕所使用的蛋糕底，當中沒有使用奶製品，但同樣鬆軟可口。以往常常聽到網友說製作海綿蛋糕(尤其是朱古力味)時遇到困難，打發全蛋時明明是很好的，但拌入麵粉時蛋糊便開始以光速消泡，蛋糕既不長高，質地也非常粗糙。其實EC也曾為此煩腦，但自從幾年前從日本飲食網站學懂了此海綿蛋糕製作方法，每次都成功做出鬆軟的蛋糕。這個不是傳統的全蛋法，蛋白會先打發成蛋白霜才加入蛋黃繼續打發，然後便好像傳統做法般拌入麵粉和油脂。為了避免可可粉的可可脂令蛋漿消泡，可可粉是混入液體油中一并在最後一步才加入的。
This cake tastes delicious when served as is, or you could cut it into layers and use that as a base cake for any mousse cake or whipped cream cake. Because it is made with liquid oil, the cake won’t harden when chilled. If you are looking for firmer sponge cake that is able to bear weight (like when you are making a fondant cake), please visit my other blog posts, Basic Sponge Cake (2) or Chocolate Genoise.
這蛋糕可切件吃不加任何霜飾，也很適合切片製作鮮忌廉蛋糕或慕絲蛋糕。因蛋糕使用的是液體油，蛋糕在冷藏後也不會變硬。若要結實能承重適合作翻糖蛋糕的海綿蛋糕，請參考原味海綿蛋糕(二)或朱古力海綿蛋糕。
Chocolate Genoise (Dairy Free)
朱古力海綿蛋糕(無奶製品)
For 6”x 3” round cake pan
6×3寸圓形蛋糕模份量
Ingredients
55 g cake and pastry flour
10 g cornstarch
A pinch of salt
15 g unsweetened cocoa powder
35 g grapeseed oil or vegetable oil
3 large eggs, separated
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I use organic sugar)
30 g water
Notes: The eggs I use are about 50 g each without shells.
材料
低筋麵粉 55克
粟粉 10克
鹽 少許
無糖可可粉 15克
葡萄籽油或菜油 35克
大蛋(分開蛋白和蛋黃) 3隻
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 50克
水 30克
註：EC使用的大蛋每隻淨重約50克)
Directions 做法
Preheat the oven to 325ºF/170ºC. Line bottom of a 6″ round pan with parchment paper. Sift together the flour, cornstarch and salt. Set aside.
焗爐預熱325ºF/170ºC，六寸圓模底部墊牛油紙；麵粉，粟粉及鹽混合過篩備用。
To bloom the cocoa powder, heat oil in a small saucepan (or use the microwave) until warm but not hot. Add the cocoa powder and whisk until smooth. Set aside.
*Hot oil helps bring out the aroma in the cocoa powder. Skip the heating process if time is running short
用小鍋小火(或使用微波爐)把油加熱至暖但不燙手，加入可可粉攪拌至順滑，備用。
*溫熱的油有助釋出可可粉的香氣，沒時間可略去加熱步驟
In a clean mixing bowl, whip egg whites and vinegar with a stand mixer fitted with the whisk attachment or a hand mixer until soft peaks form. Gradually add the sugar in batches and continue beating until glossy and firm peaks form.
取清潔的鋼盆放入蛋白及醋，用坐枱式攪拌器(使用打蛋器配件)或電動打蛋器將蛋白打至軟勾狀，分次加入糖打至企身和有光澤。
Add in the yolks and beat with medium speed until incorporated, about one minute. The mixture will be very creamy, fluffy and hold soft peaks while you lift the whisk up.
加入蛋黃轉用中速打大約一分鐘至稠身，蛋漿此時變得順滑蓬鬆及呈軟勾狀。
Sift half of the flour mixture over the batter and fold flour into the batter gently with a whisk while rotating the bowl after each fold. Fold in the water. Sift remaining flour mixture over and fold gently until smooth and just combined.
篩入一半乾粉類拌匀，加入水拌匀後拌入餘下乾粉類至麵糊順滑無粉粒。
Take a big scoop out of the batter and fold into the cocoa powder-oil mixture to lighten it (this will prevent the mixture from sinking to the bottom of batter). Add this back into the batter then fold gently until homogeneous.
取一大舀麵糊與可可粉/油混合物拌匀(這方法可調節可可粉/油混合物稠度並減少沉底問題)，倒回麵糊中用膠刮輕手以切拌方法混合至顔色均一。
Pour batter into the pan and tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Smooth top with a spatula. Bake until the cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 35 minutes. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen counter at a distance upon removal from the oven to release any gas trapped in the cake cells and minimize shrinkage. Cool on a wire rack before unmolding. Cool completely before leveling the top and slicing into layers.
將麵糊倒入模中，往枱上輕敲幾下敲出較大的氣泡後抹平表面，入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊，約35分鐘，不同焗爐可能要不同時間，請自行調節，取出後將蛋糕連烤模往枱上捽幾下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上放涼後可脫模，完全放涼後可用刀切去頂部突出部份並按需要切片使用。
Here is the video version. Don’t forget to shoot me a comment below or send me pictures via my Facebook Page after trying it!
以下是製作短片，若大家試做了此蛋糕別忘了在下面留言給EC又或者把照片上傳至EC的Facebook專頁啊!
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