海綿蛋糕(附食譜) | Sponge Cake Recipe | 勾起你多少童年的回憶？
海綿蛋糕，是生日蛋糕常用的基底。經典的海綿蛋糕是采用全蛋打發的方式製作而成，蛋味濃郁，口感鬆軟，是一種材料簡單，製作和烘焙時間都較短的家常蛋糕。時至今日，雖然海綿蛋糕的製作很多都改爲分蛋打發，口感更柔軟細膩，也成爲現在生日蛋糕必不可少的基底。但在過去物質缺乏的年代，一個簡簡單單的經典海綿蛋糕，勾起了不知多少人的回味，嚮往……
这款海綿蛋糕没有添加泡打粉，看似做法簡單，但稍不注意就很容易塌陷或收縮等。實際上造成這些現象無非是全蛋打發不夠，拌麵糊時間太長導致消泡，烤制時的溫度控制不好。注意了這些，你做一個經典的海綿蛋糕其實真的不難！
Sponge cake is a common base for birthday cakes. The classic sponge cake is made by using whole eggs to beat. It has a rich egg taste and a soft taste. It is a simple homemade cake with simple ingredients and short preparation and baking time. Today, although many sponge cakes are made by egg-separation, the taste is softer and more delicate, and it has become an indispensable base for birthday cakes. But in the past, when there was a lack of material, a simple classic sponge cake aroused the aftertaste of many people, yearning ...
This sponge cake no baking powder, seems to be simple, but it is easy to collapse or shrink with little attention. In fact, these phenomena are nothing more than the whole egg didn't beat enough, the batter mixing time is too long, resulting in defoaming, and the temperature control during baking is not good. Pay attention to these, you are actually not difficult to make a classic sponge cake!
成份：(8寸活底圓蛋糕模)
40g蔬菜油
40g牛奶（或杏仁奶，椰奶）
10g糖
100g低筋麵粉
5個雞蛋（室溫）
80g糖
在預熱好170℃（338ºF）爐内烤10分鐘（底層），上面蓋錫紙，10分鐘后取走錫紙，烤20--22分鐘（開風扇）
Bake in oven preheated to 170℃（338ºF） for 10 min(at bottom), put aluminum foil on top, after 10 min take it out, bake 20--22 min(turn on the fan)
Recipe：（8in round shape removable bottom cake pan）
40g vegetable oil
40g milk(or almond milk, coconut milk)
10g sugar
100g pastry flour
5 eggs（room temperature）
80g sugar
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