白咖啡海綿雞蛋糕 / White Coffee Sponge Cake

白咖啡海綿雞蛋糕 / White Coffee Sponge Cake

模具尺寸：7-8寸模具

Mold Size: 7-8 inch mold

材 料 表

?雞蛋 3-5粒

?細砂糖 90-150g

?白咖啡粉 1小包（約25-40g）

?熱水 50ml

?普通麵粉/低筋麵粉 150g

?牛奶 50ml（可不加，加了更濕潤）

?玉米油 30ml（可不加）

INGREDIENTS

?3-5 Eggs

?90-150g Caster Sugar

?1 sachet White Coffee Powder (approx. 25-40g)

?50ml Hot Water

?150g All-purpose / Low-gluten Flour

?50ml Milk (Optional for extra moisture)

?30ml Corn Oil (Optional)

製作步驟 / STEPS

白咖啡粉加入熱水攪拌均勻，放涼備用。

Mix white coffee powder with hot water until smooth, then let it cool completely for later use.

雞蛋與細砂糖用打蛋器高速打發至乳白色，提起打蛋器能畫出 "8" 字、且紋路維持幾秒不消失即到位。

Whisk eggs and caster sugar at high speed until milky white and thick enough that lifting the whisk can draw an "8" shape with lines remaining visible for a few seconds.

把放涼的白咖啡液倒入蛋糊中攪拌均勻。

Pour the cooled white coffee liquid into the egg mixture and blend thoroughly.

喜歡更濕潤口感的話，可在此時加入牛奶與玉米油一同拌勻。

If a moister texture is preferred, add milk and corn oil at this stage and mix well.

麵粉分 2-3 次篩入蛋糊中。

Sift the flour into the batter in 2 to 3 separate batches.

使用刮刀從底部往上輕輕翻拌，切勿畫圈攪拌以避免消泡。

Gently fold from the bottom upwards using a spatula; do not stir in circles to prevent deflating the batter.

將麵糊倒入鋪好油紙的模具中，輕震幾下敲出大氣泡。

Pour the batter into the parchment paper-lined mold, and tap it gently to release any large air bubbles.

蒸鍋水開後放入，以大火蒸 20-30 分鐘。

Place into the steamer once the water boils, and steam over high heat for 20-30 minutes.

用竹籤插入蛋糕中心，拔出時不沾黏麵糊即代表熟透。

Insert a toothpick or bamboo skewer into the center; if it comes out clean without sticking, it is fully cooked.

取出蛋糕完全放涼後再進行切塊，如此切面會更加整齊美觀。

Remove from the steamer and let it cool completely before slicing to ensure perfectly neat cuts.