Category:catering food

Question:
cake how to do? how to make delicious cakes come from?

Answer:
cake production process

cake category refers to the custard pastries made of soft sponge cake and the Run of cream and sugar, protein paste, cream paste a copy referred to as cake. Cake is divided into clear cake, oil cake, cake, three types of compound.

one, the cake was produced Attention

1, in the production of cakes, the flour has a direct impact on the quality of product quality. Production of cake flour in general should use low-gluten flour, low-gluten flour for gluten-free, the special cake made of soft, volume expansion of the surface roughness. Lack of low-gluten flour, such as 1:00 can be used in gluten flour or high gluten flour plus amount of preparation made of corn starch.

2, cake, the other main raw material for an egg, eggs, leavening the main dependent protein in the endosperm protein, while the endosperm protein only in the high-speed whipping by only when a large number of parcels of air, forming bubbles, so that increasing the volume of cake great leavening, so the whipping protein, it is desirable not to use high-speed and low speed.
3, production of embryos syrup cake, add 500g of sugar from the 1000g of water, boil, cool thoroughly post-Serve.
whipping eggs and sugar, it is desirable selection of high-speed, This is the required characteristics of endosperm proteins.

4, in the cake before baking, the oven must be preheated, or bake a cake and flexibility of the soft degrees will be affected. Whipped cake utensils must be clean, in particular, fats and oils can not touch the items, otherwise the cake will be playing without loose hair, which will affect the quality and taste.

5, the traditional method of making cakes, often with bottom mold wall oiled, this cake out of the edge tend to have darker colors and the bottom color is now available ring cake making cake, just the end of mat in the ring a white alternative to painted oil cake made out of the bottom edge of colorless and colored than the Talking can save costs include savings epidermis and the underlying cakes.
cake baked, cool thoroughly, it has been to use only when off cake circle, thrown off the bottom of the paper, to ensure that cakes are not to affect the quality of air-dried.
6, cake baking temperature depends on the amount of cake mixture in the mixture the more, the temperature is lower; the contrary, the less mixture, the temperature should be increased accordingly.

7, cake baking time depends on the temperature and the cake contains a mixture of how much what kind of stir tactics. In general, the longer, the temperature on the lower; the other hand the shorter, the temperature is higher. Cake temperature is low, a long time; small cake while temperatures are high, but time is short.

8, still hot cake to cover the cake board, this could make cake does not contain too much moisture evaporation to keep the cake moisture. It may also take advantage of the hot cake when the form has not been fully fixed upside down cake can rely on the weight of its own to make the surface more flat cake.

9, production of sponge cake, use low-gluten flour, oil cakes were mostly made use of gluten flour, this is because fat sponge cake than the cake itself, the structure is loose, use the gluten flour, so that the cake structure has been further strengthened. And thus become more closely and not loose.

2, cake making process

1, cocoa sponge cake
ingredients: eggs, 600g, sugar 300g, low-gluten flour 290g, cocoa powder 30g, butter oil 100g, skim milk amount.
appliances: mixing bucket, sieve, pot, pad of paper, cake ring, baking tray, cake plate.
system of law:
(1) Preheat oven to 180 ℃ (or lit and 180 ℃, under fire 165 ℃) backup.
(2) the eggs into the mixing bucket, add sugar, whipping to whiten on the mixer and shaped into a thick milk foam.
(3) low-gluten flour and cocoa powder with a sieve the clay, and gently into the mixing bucket and add melted and cooled butter oil and skim milk, cake mix evenly into the Division.
(4) Division into the cake a good cushion pad of paper and placed inside the oven cake circle, and hand homeopathic disappearing, into the oven baking.
(5) about roast for 30 minutes, until cake is completely cooked out, still hot cover the cake board, after cooling can be used.

2, vanilla sponge cake
ingredients: eggs, 630g, sugar 310g, vanillin, or vanilla powder 5g, low-gluten flour 310g, health vegetable oil 100g, skim evaporated milk amount.
appliances: mixing bucket, sieve, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 180 ℃ (or lit and 180 ℃, under fire 165 ℃) backup.
(2) the eggs into the mixing bucket, add sugar and vanillin, or vanilla powder, placed on the mixer and whipped until thick whiten.
(3) stir gently to mix the clay barrel of flour, a little mix well, add vegetable oil and skim evaporated milk hygiene and continue to mix until thoroughly absorbed into the cake Division.
(4) Division into the cake, paved pad of paper inside the cake circle on the oven, and hand homeopathic disappearing, into the oven baking.
(5) about 30 minutes of baking, the cake is completely cooked out, still hot cover the cake board, after cooling can be used.

3, orange sponge cake
ingredients: eggs, 500g, sugar 300g, thin salt 5g, low-gluten flour 200g, baking powder 5g, amount of skim milk, fragrant orange juice 50g, health vegetable oil 75g.
appliances: mixing drums, stirring pots, sieves, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 170 ℃ (or lit and 175 ℃, under fire 160 ℃), capped with pad of paper in the oven, came alive again in a good cake ring back.
(2) into the egg yolk, protein reserve.
(3) in the mixing bucket into the egg yolk, thin salt and half the sugar, whipping until thick on a mixer, and white, then in turn join the low-gluten flour and baking powder, skim milk and Kasumi gravy and raw vegetable oil, All Mix thoroughly.
(4) the protein and the other half of sugar into the mixing barrel to another, on the mixer whipped into a soft foam, stir egg yolk mixture, mixing evenly into the cake circle back and homeopathic disappearing, into the oven baking.
(5) about 40 minutes baking, to remove the cake is completely cooked, still hot cover the cake board, after cooling can be used.

4, almond sponge cake
ingredients: eggs, 500g, sugar 250g, amount of fat evaporated milk, low-gluten flour 240g, almond powder 80g, melted butter oil 50g.
appliances: mixing bucket, sieve, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 180 ℃ (or lit and 180 ℃, under fire 170 ℃), capped with pad of paper in the oven, came alive again in a good cake ring back.
(2) the eggs into the mixing bucket, add sugar, the mixer to whiten and whipped milk into a thick foam-like, adding amount of skim evaporated milk, switch to medium speed or low-speed whipping for a while.
(3) carefully before the screening of low-gluten flour and almond powder mix, mix well a little later, then add melted butter oil, mixing thoroughly absorbed, filling spare cake circle, into the oven baking.
(4) about roast for 30 minutes, until cake is completely cooked when removed, still hot cover the cake board, after cooling can be used.

5, honey and sponge cake
ingredients: cake emulsified oil 20g, a little warm water, eggs 500g, sugar 250g, low-gluten flour 250g, baking powder 5g, peanut butter 100g, melted butter oil 45g, fat evaporated milk amount.
appliances: mixing pots, eggs stick in, mixing bucket, sieves, measuring cups, pads of paper, cake circle, cake plate.
system of law:
(1) the cake with emulsified oil and warm water on the mixing basin, with eggs, whipping stick in uniform stand.
(2) Preheat oven to 170 ℃ (or lit and 170 ℃, under fire 160 ℃), in the oven covered with mats inside the paper, came alive again in a good cake ring back.
(3) the emulsified oil into the mixing bucket, into the egg and add sugar, whipping until fully leavening on the mixer.
(4) to screen off slowly into the flour and baking powder mixing bucket, mix a little later, then add peanut butter and melted butter oil and skim evaporated milk, mixing thoroughly absorbed.
(5) to mix the materials into spare cake circle, and homeopathic smoothing the surface, into the oven baking, about 40 minutes, until completely cooked out, still hot cover the cake board, after cooling can be used .
Note: The cake emulsified oil is also called “SP”, can speed up the emulsion cake size, fluffy, especially suitable for large-scale production, but produced a slight increase shrinkage ratio of cake. Peanut butter crispy roasted peanuts are available, just add water formed grinding.

6, coffee sponge cake
ingredients: 8 eggs, 3 egg yolk, sugar 350g, instant coffee 10g, low-gluten flour 345g, melted butter oil 180g, skim evaporated milk amount.
appliances: mixing barrel, sieves, measuring cups, pads of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 180 ℃ (or lit and 185 ℃, under fire 165 ℃), in the oven covered with mats inside the paper, came alive again in a good cake ring back.
(2) together with the eggs and egg yolk into the mixing bucket, add sugar and instant coffee, whipped on the mixer to the milk into a thick foam-like.
(3), after low-gluten flour sift, stir carefully into the bucket, and stir evenly, then add melted butter oil and skim evaporated milk, all mixed mix well.
(4) the mixed material into a good backup cake circle, and homeopathic hand smoothing the surface, into the oven baking.
(5) about roast 35 minutes, until completely cooked out, still hot cover the cake board to cool to use.

7, strawberry sponge cake
ingredients: eggs, 500g, sugar 275g, thin salt 4g, strawberry jam, 100g, low-gluten flour 250g, corn starch 25g, health vegetable oil 50g, skim milk amount.
appliances: mixing bucket, measuring cup, and sieves, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 170 ℃ (or lit and 165 ℃, under fire 155 ℃), in the oven covered with mats inside the paper, came alive again in a good cake ring back.
(2) the eggs and sugar, and the thin salt together in mixing barrel, on the mixer whipping to full leavening, add strawberry jam, whipped with a bit of speed.
(3) low-gluten flour and corn starch, sift together, and then slowly added to the mixing bucket, and stir evenly, then add vegetable oil and skim milk hygiene, mix mix well.
(4) would be a good mix of materials into standby cake circle, into the oven baking, bake about 40 minutes, until cake is completely cooked out, still hot cover the cake board, can be used after the cold thoroughly.

8, Cherry sponge cake
ingredients: candied cherries 120g, eggs, 570g, sugar 270g, low-gluten flour 300g, health vegetable oil 60g, skim milk amount.
utensils: knife grinder, or cut, mixing bucket, sieves, measuring cups, pads of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 175 ℃ (or lit and 170 ℃, under fire 160 ℃), covered with pads of paper inside the oven, and put on the cake ring back.
(2) will be candied cherries grinder or chop with a knife chop Suimo spare.
(3) the eggs and sugar together in mixing barrel, on the mixer to whiten and whipped milk into a thick foam-like.
(4), after sifting the flour, mix carefully mixing bucket, and in turn join the stand-candied cherries Suimo, raw vegetable oil and skim milk, all mixed after the cake back into its circle, into the oven baking.
(5) about roast 35 minutes, until completely cooked out, still hot cover the cake board, can be used after the cold thoroughly.

9, banana sponge cake
ingredients: eggs, 500g, sugar 300g, banana jam 100g, health vegetable oil 50g, low-gluten flour 200g, corn starch 100g, skim milk amount.
appliances: mixing pots, mixing bucket, measuring cup, and sieves, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat oven to 170 ℃ (or lit and 175 ℃, under fire 160 ℃), covered with pads of paper inside the oven, and put on the cake ring back.
(2) to egg protein, egg yolks separated, sub-mixing basin installed in the two alternate.
(3) the egg yolk and half of the sugar into the mixing barrel to whiten on the mixer and whipped milk into a thick foam-like, followed by banana jam, raw vegetable oils, clay, as well as flour and corn starch, skim milk, and the incessant whipping, uniform penetration spare.
(4) the protein and the other half of sugar into the mixing bucket, whipped into a rigid foam, mixed with egg yolk mixture and whipped evenly into the cake circle back, homeopathic smoothing the surface, into the oven baking.
(5) about 40 minutes baking, to remove the cake is completely cooked, cover the cake board, can be used after the cold thoroughly.

10, mango sponge cake
ingredients: eggs, 600g, mango jam 60g, melted butter oil 60g, low-gluten flour 150g, amount of skim milk, sugar 150g.
appliances: mixing pots, mixing bucket, measuring cup, and sieves, pad of paper, cake circle, cake plate.
system of law:
(1) Preheat the oven to 170 ℃ (or lit and 170 ℃, under fire 160 ℃), covered with pad of paper inside the oven, and put back on the cake ring.
(2) the egg yolk, protein separation, in full bloom in the two mixing basin reserve.
(3) the egg yolks into the mixing barrel, on the mixer whipping to whiten, add mango jam and melted butter oil, continue to absorb thoroughly whipped, and then absorbed into the low-gluten flour to fight, finally adding proper amount of fat cattle Mix milk.
(4) the protein and sugar placed in another mixing barrel, whipped to soft foam, the stir egg yolk mixture, mixing thoroughly absorbed, filling spare cake circle, into the oven baking.
(5) about 40 minutes baking, to remove the cake is completely cooked, cover the cake board, Daileng thoroughly immediately after use.

Chinese:如何做出好吃的蛋糕？

类别: 餐饮食品

问题:
蛋糕怎么做?如何做出好吃的蛋糕来？

回答:
蛋糕制作工艺

蛋糕类糕点指以蛋糊制成的海绵体软润性糕点及其与糖膏、蛋白膏、奶油膏的复制品，简称为蛋糕。蛋糕分为清蛋糕、油蛋糕、复合型蛋糕三类。

一、蛋糕制作注意事项

1、在制作蛋糕时，面粉的质量直接影响了制品的质量。制作蛋糕的面粉一般应选用低筋粉，因低筋粉无筋力，制成的蛋糕特别松软，体积膨大，表面平整。如一时缺低筋粉，可用中筋粉或高筋粉加适量玉米淀粉配制而成。

2、蛋糕的另一主要原料是鸡蛋，鸡蛋的膨松主要依赖蛋白中的胚乳蛋白，而胚乳蛋白只有在受到高速搅打时，才能大量的包裹空气，形成气泡，使蛋糕的体积增大膨松，故在搅打蛋白时，宜高速而不宜使用低速。
3、制作蛋糕胚的糖浆，由1000g白糖加500g水，煮沸，冷透后即成。
鸡蛋和白糖搅打时，宜选用高速，此乃胚乳蛋白特性所需。

4、在烘烤蛋糕之前，烤箱必须进行预热，否则烤出蛋糕的松软度及弹性将受到影响。搅打蛋糕的器具必须洁净，尤其不能碰油脂类物品，否则蛋糕会打不松发，而影响质量及口感。

5、传统制作蛋糕的方法，往往在有底的模具内壁涂油，这样做出来的蛋糕的边上往往有颜色且底层色较深，现可用蛋糕圈制作蛋糕，只需在圈底垫上一张白纸替代涂油，做出来的蛋糕边上无色且底层色较浅淡，可以节约成本包括节约表皮及底层的蛋糕。
蛋糕烤熟，冷透后，一直到使用时，才脱去蛋糕圈，揭去底部的纸，以保证蛋糕不被风干而影响质量。
6、蛋糕的烘烤温度取决于蛋糕内混合物的多少，混合物愈多，温度则愈低；反之混合物愈少，温度要相应提高。

7、蛋糕烘烤的时间取决于温度及蛋糕包含的混合物多少，哪一种搅打法等等。一般来说，时间愈长，温度就愈低；反之时间愈短，温度则愈高。大蛋糕温度低，时间长；小蛋糕则温度高，而时间短。

8、蛋糕要趁热覆在蛋糕板上，这样可以使蛋糕所含的水分不会过多地挥发，保持蛋糕的湿度。另外还可趁蛋糕热的时候，外形还没有xx固定，翻过来可以靠蛋糕本身的重量使蛋糕的表面更趋平整。

9、制作海绵蛋糕选用低筋粉，制作油脂蛋糕则多选用中筋粉，这是因为油脂蛋糕本身结构比海绵蛋糕松散，选用中筋粉，使蛋糕的结构得到进一步加强。从而变得更加紧密而不松散。

二、蛋糕制作工艺

1、可可海绵蛋糕
原料：鸡蛋600g、白糖300g、低筋粉290g、可可粉30g、白脱油100g、脱脂牛奶适量。
用具：搅拌桶、筛子、小锅、垫纸、蛋糕圈、烤盘、蛋糕板。
制法：
（1）预热烤箱至180℃（或上火180℃、下火165℃）备用。
（2）将鸡蛋打入搅拌桶内，加入白糖，上搅拌机搅打至泛白并成稠厚乳沫状。
（3）将低筋粉和可可粉用筛子筛过，轻轻地倒入搅拌桶中，并加入溶化且冷却的白脱油和脱脂牛奶，搅和均匀成蛋糕司。
（4）将蛋糕司装入垫好垫纸，放在烤盘里的蛋糕圈内，并用手顺势抹平，进烤箱烘烤。
（5）约烤30分钟，待蛋糕xx熟透取出，趁热覆在蛋糕板上，冷却后即可使用。

2、香草海绵蛋糕
原料：鸡蛋630g、白糖310g、香兰素或香草粉5g、低筋粉310g、生菜油100g、脱脂淡奶适量。
用具：搅拌桶、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至180℃（或上火180℃、下火165℃）备用。
（2）将鸡蛋打入搅拌桶内，加入白糖和香兰素或香草粉，放在搅拌机上搅打至稠厚并泛白。
（3）轻轻地向搅拌桶内拌入筛过的面粉，稍加拌匀后，加入生菜油及脱脂淡奶，继续拌至匀透成蛋糕司。
（4）将蛋糕司装入铺好垫纸放在烤盘里的蛋糕圈内，并用手顺势抹平，入烤箱烘烤。
（5）约烤30分钟，蛋糕xx熟透取出，趁热覆在蛋糕板上，冷却后即可使用。

3、香橙海绵蛋糕
原料：鸡蛋500g、白糖300g、细盐5g、低筋粉200g、发酵粉5g、脱脂牛奶适量、香橙汁50g、生菜油75g。
用具：搅拌桶、搅拌盆、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至170℃（或上火175℃、下火160℃），在烤盘上铺上垫纸，再放好蛋糕圈备用。
（2）将鸡蛋分成蛋黄、蛋白备用。
（3）在搅拌桶内倒入蛋黄、细盐及一半白糖，上搅拌机搅打至稠厚并泛白，再依次加入低筋粉和发酵粉、脱脂牛奶和香澄浓汁以及生菜油，全部拌匀透。
（4）将蛋白和另一半白糖放入另一搅拌桶内，上搅拌机搅打成软性泡沫状，拌入蛋黄混合物，拌和均匀，装入备用的蛋糕圈内，并顺势抹平，进烤箱烘烤。
（5）约烤40分钟，至蛋糕xx熟透取出，趁热覆在蛋糕板上，冷却后即可使用。

4、杏仁海绵蛋糕
原料：鸡蛋500g、白糖250g、脱脂淡奶适量、低筋粉240g、杏仁粉80g、溶化白脱油50g。
用具：搅拌桶、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至180℃（或上火180℃、下火170℃），在烤盘上铺上垫纸，再放好蛋糕圈备用。
（2）将鸡蛋打入搅拌桶内，加入白糖上，搅拌机搅打至泛白并成厚乳沫状时，加入适量脱脂淡奶，转用中速或低速搅打一会儿。
（3）仔细地将筛过的低筋粉和杏仁粉拌入，稍加拌匀后，再加入溶化的白脱油，拌和匀透，装入备用的蛋糕圈内，进烤箱烘烤。
（4）约烤30分钟，至蛋糕xx熟透时取出，趁热覆在蛋糕板上，冷却后即可使用。

5、蜂蜜海绵蛋糕
原料：蛋糕乳化油20g、温水少许、鸡蛋500g、白糖250g、低筋粉250g、发酵粉5g、花生酱100g、溶化白脱油45g、脱脂淡奶适量。
用具：搅拌盆、蛋扦、搅拌桶、筛子、量杯、垫纸、蛋糕圈、蛋糕板。
制法：
（1）将蛋糕乳化油和温水一起放在搅拌盆内，用蛋扦搅打均匀备用。
（2）预热烤箱至170℃（或上火170℃、下火160℃），在烤盘内铺上垫纸，再放好蛋糕圈备用。
（3）将乳化油倒入搅拌桶内，打入鸡蛋并加入白糖，上搅拌机搅打至xx膨松。
（4）将筛过的面粉和发酵粉慢慢地倒入搅拌桶，稍加拌匀后，再加入花生酱和溶化的白脱油以及脱脂淡奶，拌和匀透。
（5）将拌匀的物料装入备用的蛋糕圈内，并顺势抹平表面，进烤箱烤，约40分钟，至xx熟透取出，趁热覆在蛋糕板上，冷却后即可使用。
注：蛋糕乳化油又称“SP”，能使蛋糕加快乳化，体积蓬松，特别适用于大生产，但生产出来的蛋糕收缩比稍有增加。花生酱可用烤香脆的花生仁，加水磨制而成。

6、咖啡海绵蛋糕
原料：鸡蛋8只、鸡蛋黄3只、白糖350g、速溶咖啡10g、低筋粉345g、溶化的白脱油180g、脱脂淡奶适量。
用具：搅拌桶、筛子、量杯、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至180℃（或上火185℃、下火165℃），在烤盘内铺上垫纸，再放好蛋糕圈备用。
（2）将鸡蛋和鸡蛋黄一起放入搅拌桶内，加入白糖和速溶咖啡，上搅拌机搅打至成稠厚的乳沫状。
（3）将低筋粉过筛后，细心地倒入搅拌桶，并搅拌均匀，然后再加入溶化的白脱油和脱脂淡奶，全部混合拌匀。
（4）将混合好的物料装入备用的蛋糕圈内，并顺势用手抹平表面，进烤箱烘烤。
（5）约烤35分钟，至xx熟透取出，趁热覆在蛋糕板上，至冷却后即可使用。

7、草莓海绵蛋糕
原料：鸡蛋500g、白糖275g、细盐4g、草莓果酱100g、低筋粉250g、玉米淀粉25g、生菜油50g、脱脂牛奶适量。
用具：搅拌桶、量杯、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至170℃（或上火165℃、下火155℃），在烤盘内铺上垫纸，再放好蛋糕圈备用。
（2）将鸡蛋和白糖及细盐一起放在搅拌桶内，上搅拌机搅打至xx膨松，加入草莓果酱，用中速稍加搅打。
（3）将低筋粉和玉米淀粉一起过筛，然后慢慢地加到搅拌桶内，并搅拌均匀，再加入生菜油和脱脂牛奶，混合拌匀。
（4）将搅拌好的物料装入备用的蛋糕圈内，进烤箱烘烤，约烤40分钟，至蛋糕xx熟透取出，趁热覆在蛋糕板上，冷透后即可使用。

8、樱桃海绵蛋糕
原料：糖渍樱桃120g、鸡蛋570g、白糖270g、低筋粉300g、生菜油60g、脱脂牛奶适量。
用具：粉碎机或斩刀、搅拌桶、筛子、量杯、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至175℃（或上火170℃、下火160℃），在烤盘内铺上垫纸，再放上蛋糕圈备用。
（2）将糖渍樱桃用粉碎机或用斩刀剁成碎末备用。
（3）将鸡蛋和白糖一起放在搅拌桶内，上搅拌机搅打至泛白并成厚乳沫状。
（4）将面粉过筛后，细心地拌入搅拌桶，并依次加入备用糖渍樱桃碎末、生菜油及脱脂牛奶，全部混合以后，将其装入备用的蛋糕圈内，进烤箱烘烤。
（5）约烤35分钟，至xx熟透取出，趁热覆在蛋糕板上，冷透后即可使用。

9、香蕉海绵蛋糕
原料：鸡蛋500g、白糖300g、香蕉果酱100g、生菜油50g、低筋粉200g、玉米淀粉100g、脱脂牛奶适量。
用具：搅拌盆、搅拌桶、量杯、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）预热烤箱至170℃（或上火175℃、下火160℃），在烤盘内铺上垫纸，再放上蛋糕圈备用。
（2）将鸡蛋的蛋白、蛋黄分离，分装在两只搅拌盆内备用。
（3）将蛋黄和一半的白糖放入搅拌桶内，上搅拌机搅打至泛白并成浓厚乳沫状，依次加入香蕉果酱、生菜油、筛过的面粉和玉米淀粉以及脱脂牛奶，并不停的搅打，匀透备用。
（4）将蛋白和另一半白糖放入搅拌桶内，搅打成硬性泡沫状，混入蛋黄混合物，并搅打均匀，装入备用的蛋糕圈内，顺势抹平表面，进烤箱烘烤。
（5）约烤40分钟，至蛋糕xx熟透取出，覆在蛋糕板上，冷透后即可使用。

10、芒果海绵蛋糕
原料：鸡蛋600g、芒果果酱60g、溶化的白脱油60g、低筋粉150g、脱脂牛奶适量、白糖150g。
用具：搅拌盆、搅拌桶、量杯、筛子、垫纸、蛋糕圈、蛋糕板。
制法：
（1）将烤箱预热至170℃（或上火170℃、下火160℃），烤盘内铺上垫纸，再放上蛋糕圈备用。
（2）将鸡蛋的蛋黄、蛋白分开，盛放在两只搅拌盆内备用。
（3）将蛋黄放入搅拌桶内，上搅拌机搅打至泛白，加入芒果果酱和溶化的白脱油，继续搅打匀透，再放入低筋粉打匀，{zh1}加入适量脱脂牛奶拌匀。
（4）将蛋白和白糖放在另一搅拌桶内，搅打至软性泡沫状时，拌入蛋黄混合物，拌和匀透，装入备用的蛋糕圈内，进烤箱烘烤。
（5）约烤40分钟，至蛋糕xx熟透取出，覆在蛋糕板上，待冷透后即可使用。