Here is the cupcake version of my Chocolate Genoise (Dairy Free) that is made with milk. This is not the traditional way of making separated eggs method sponge cake. It involves beating the egg whites into a stiff meringue first before beating in the yolks. And then followed by the folding of flour, liquid (milk), and fats (oil). In order to prevent the cocoa powder from deflating the batter, it is mixed into the fats and then added only at the very last stage. I’ve made a video recipe and attached it to the end of this post. Free free to watch and bake along.
這是朱古力海綿蛋糕(無奶製品)的杯子蛋糕版本，是次使用了牛奶。製作方法有別於傳統的分蛋法海綿蛋糕，蛋白先打發成挺身的蛋白霜後才加入蛋黃繼續打發，然後便好像傳統做法般拌入麵粉，液體(牛奶)和油脂(植物油)。為了避免可可粉令蛋糕消泡，可可粉是混入油脂中一并在最後一步才加入的。 這次EC拍了 短片作示範，有興趣的話可跟着一起做。
Chocolate Sponge Cupcakes
Makes 10 to 11 cupcakes
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 vanilla bean paste or pure vanilla extract (optional)
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
60 g granulated sugar (I use organic sugar)
30 g milk
Notes: The eggs I use are about 50 g each without shells.
Preheat the oven to 300ºF/150ºC. Line a 12-hole muffin tray with cupcake liners. Sift together the flour, cornstarch and salt. Set aside.
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 and makes it dissolve easier. Skip the heating process if time is running short
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.
Add in the yolks and vanilla 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.
Sift half of the flour mixture over the batter and fold into the batter. Fold in the milk. Sift remaining flour mixture over and fold gently until smooth and just combined.
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.
Divide batter evenly among the paper cases. Tap tray against the kitchen counter several times to get rid of any large air bubbles. Bake at 275ºF/135ºC until the cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Every oven is different so adjust baking time accordingly. Remove from the tray after 5 minutes and cool completely on a wire rack.
*I placed the muffin tray on a silicon mat lined cookie sheet and baked with a cup of hot water in the oven. The steam and the reduced heat from the bottom of the oven prevent the cupcakes from cracking.
Here is the video recipe. Don’t forget to shoot me a comment below or send me pictures via my Facebook Page after trying it!
I filled the cupcakes with ganache and frosted the top with Swiss meringue buttercream.
If you want to republish this recipe, please link back to this post.
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