00:00 introduction
00:57 Taiwanese Castella Cake
04:56 Chiffon cake
07:52 Sponge cake
Many people don't know the difference between Taiwanese castella cakes, chiffon cakes and sponge cakes. Today, I will talk about the differences and production methods of these three cakes.
From a functional point of view, sponge cakes have strong supporting and are suitable for making buttercream or fondant cakes, and can be used for more complicated cake decorations. Chiffon cakes are generally suitable for simple fruit decorations because they are too soft and have poor support. Taiwanese castella cake can be eaten directly, without any cream or decoration.
INGREDIENTS
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Taiwanese Castella Cake（6 inch round cake）
3 eggs (60-65g/each)
Milk 30g
Vegetable oil 35g
Cake flour 45g
Caster sugar 42g
A few drops of Lemon juice
Baking time (for reference）： 140C/285F 50mins+ 160C/320F 10min
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Chiffon Cake（6 inch round cake）
2 eggs (65-70g/each)
Milk 25g
Vegetable oil20g
Cake flour 35g
Caster sugar 35g
A few drops of Lemon juice
Baking time (for reference）： 140C/285F 40mins+ 160C/320F 5mins
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Sponge Cake（6 inch round cake）
3 eggs (60-65g/each)
Milk 30g
Unsalted butter 30g
Cake flour 65g
Caster sugar 60g
Baking time (for reference）： 150C/300F 40mins+ 160C/320F 5mins
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戚风蛋糕，海绵蛋糕和古早蛋糕的分别, 相信不少刚刚入坑的烘焙新手分不太清楚，今天就和大家聊聊这三种蛋糕的大区别和制作方法。
从功能上，海绵蛋糕承托力较强，适合制作奶油霜或翻糖蛋糕，可以做比较复杂的蛋糕装饰，而戚风蛋糕由于太软，承托性较差，一般适合做有简单水果装饰或者插牌的蛋糕， 而古早味蛋糕基本上就是裸吃的那种类型，不需要加任何奶油或者装饰。
#戚风蛋糕 #古早蛋糕 #海绵蛋糕
🍞原料
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☘️古早蛋糕 （制作6寸蛋糕）
3枚鸡蛋(60-65克/个)
牛奶 30克
植物油 35克
低筋面粉 45克
细砂糖 42克
柠檬汁 数滴
烤制时间(仅供参考）： 140摄氏度/285华氏度50分钟 + 160摄氏度/320华氏度10分钟
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☘️戚风蛋糕（制作6寸蛋糕）
2枚鸡蛋(65-70克/个)
牛奶 25克
植物油 20克
低筋面粉 35克
细砂糖 35克
柠檬汁 数滴
烤制时间(仅供参考）：140摄氏度/285华氏度40分钟 + 160摄氏度/320华氏度5分钟
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☘️海绵蛋糕 （制作6寸蛋糕）
3枚鸡蛋(60-65克/个)
牛奶 30克
无盐黄油 30克
低筋面粉 65克
细砂糖 60克
烤制时间(仅供参考）： 150摄氏度/300华氏度40分钟 + 160摄氏度/320华氏度5分钟
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