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
朱古力海綿杯子蛋糕
Makes 10 to 11 cupcakes
10至11個
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 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.
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
雲尼拿醬或純雲尼拿香油 1/2茶匙(可省略)
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) 60克
牛奶 30克
註：EC使用的大蛋每隻淨重約50克)
Directions 做法
Preheat the oven to 300ºF/150ºC. Line a 12-hole muffin tray with cupcake liners. Sift together the flour, cornstarch and salt. Set aside.
焗爐預熱300ºF/150ºC，十二連蛋糕模内放紙托；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 and makes it dissolve easier. 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和防止可可粉結塊，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 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.
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 into the batter. Fold in the milk. Sift remaining flour mixture over and fold gently until smooth and just combined.
篩入一半乾粉拌匀，加入牛奶拌匀後拌入餘下乾粉至麵糊順滑無粉粒。
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。
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.
將麵糊平均分配入紙模中，往枱上輕敲幾下敲出較大的氣泡，入爐後轉用275ºF/135ºC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40分鐘，不同焗爐可能要不同時間，請自行調節，出爐五分鐘後取出杯子蛋糕轉到鋼架上完全放涼。
**EC把模放在墊了矽膠墊的曲奇托盆上減少底火，旁邊放一杯熱水避免蛋糕過乾
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!
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!
I filled the cupcakes with ganache and frosted the top with Swiss meringue buttercream.
在裡面加入朱古力漿再唧花便成為軟心朱古力杯子蛋糕
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