脆皮雞蛋糕

Crispy Egg Sponge Cake

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【材料】

常溫雞蛋 4個（65g左右）

細砂糖 60-75g

低筋麵粉 120g

玉米油 30g

檸檬汁 幾滴

白芝麻 適量

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【Ingredients】

4 Eggs (65g each)

60-75g Sugar

120g Cake Flour

30g Corn Oil

A few drops of Lemon Juice

White Sesame Seeds

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將雞蛋、細砂糖與檸檬汁放入盆中，全程高速打發至提起打蛋器能畫出「8」字、紋路不易消失。

Beat the eggs, sugar, and lemon juice with a high-speed mixer until the batter forms a stable "8" shape when lifted.

將低筋麵粉分三次篩入蛋糊，用刮刀從盆底輕輕翻拌，拌勻後再倒入玉米油輕快翻拌均勻。

Sift in the cake flour in three batches, folding gently from the bottom with a spatula, then fold in the corn oil until well combined.

模具內側刷上黃油麵粉糊防黏，將麵糊擠入模具至八九分滿，震出大氣泡後表面撒上白芝麻。

Brush molds with a butter-flour mixture to prevent sticking, fill with batter to 80-90% capacity, tap to remove air, and sprinkle with sesame seeds.

烤箱預熱170°C，放入烘烤20分鐘，直至表面呈金黃色即可出爐。

Preheat the oven to 170°C and bake for 20 minutes until the surface is golden brown.

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避坑提醒

打發是否到位是成敗關鍵，翻拌手法要輕快避免消泡。模具建議使用「黃油+麵粉」糊防黏，烤好後常溫密封保存，現烤現吃口感最脆。

Tips

Proper whipping is key to success; fold gently to avoid deflation. Use a butter-flour mixture for easy demolding. Keep at room temperature for the best crispy texture and enjoy while fresh.