柠檬古早味蛋糕，口感细腻入口即化, 不塌陷零失败 ｜A Must-try Lemon Castella Cake, Fluffy and Moist，melts in the mouth

Описание: 如何区分戚风蛋糕，古早蛋糕和海绵蛋糕，请点击链接观看视频：    • 分不清戚风蛋糕，古早味蛋糕，海绵蛋糕❓ 几分钟讲明白｜ Chiffon cake v...  

这款柠檬古早味蛋糕，松软绵密，口感细腻，带有一种日式轻乳酪蛋糕的质感，入口即化。

配方 ☘️ 柠檬古早味蛋糕
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5个大号鸡蛋 (60-65克/个)
低筋面粉75克
酸奶120克
植物油 55克
柠檬汁 15克
少量柠檬屑
细砂糖 60克
少量柠檬汁（打发蛋白）

☘️ 预热烤箱140C/285F
140C/285F烤60分钟，调高至160C/320F烤10-15分钟
请根据自家烤箱情况，调整烤箱温度和时间

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关于古早蛋糕失败的几种原因：

1. 放凉后表面开始变得有点湿黏，一摸就脱皮
原因：说明蛋糕表面烤制时间不够或者上火温度不够
解决方法 ： 可以最后10分钟调高温度，让表皮干化

2. 出炉前膨胀得很好，出炉后就严重塌陷
原因：如果蛋白霜打发没问题，主要就是烤箱温度没控制好，导致四周和表面上色和膨胀过快， 但是内部没有熟透，空气组织完全不能支撑，热胀冷缩就会塌陷
解决方法 ：利用逐段升温法，让外部上色的同时，蛋糕内部也得到充分地烤制

3. 表面开裂
原因： 留意蛋白霜是否湿性发泡 ，另外就是烤箱温度的控制。
解决方法： 可以适当降低烤制温度，或者采取上火低一点，下火高一点的方法，延长烤制时间。

4. 蛋糕底部很湿，而且比较明显沙沙的声音
原因： 说明蛋糕内部过分潮湿，
解决方法：提高烤箱温度5-10度来烤制。出炉后马上脱模，以免蛋糕底部产生太多水汽。
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How to differentiate between Chiffon Cake, Castella Cake and Sponge cake, please refer to the video :    • 分不清戚风蛋糕，古早味蛋糕，海绵蛋糕❓ 几分钟讲明白｜ Chiffon cake v...  

The lemon castella cake is soft and fluffy, with a delicate texture and a Japanese-style cheesecake-like quality that melts in your mouth.

Recipe ☘️ Lemon Castella Cake
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5 Large eggs (60-65/each)
Cake flour 75g
Yogurt 120g
Vegetable oil 55g
Lemon juice 15g
Lemon zest
Caster sugar 60g
Lemon Juice (for whipping egg white)

☘️ Preheat oven to 140C/285F
Bake at 140C/285F for 60 mins, then adjust to 160C/320F for 10-15 mins
Please adjust the baking time & temperature according to the oven you use.

Several reasons for the failure of Castella Cake
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1. The surface becomes slightly wet and sticky after cooling, and peels off when touched.
Reason: The surface of the cake was not baked enough or the top heat was not high enough.
Solution: Increase the temperature for the last 10 minutes to dry the surface.

2. The cake rises well in the oven, but collapses severely after taking out of the oven
Reason: If the meringue is properly beaten, the main problem is that the oven temperature is not well controlled, causing the side and surface to color and expand too quickly, but the interior is not fully baked, and the air structure cannot be supported, resulting in collapse due to thermal expansion and contraction.
Solution: Use a gradual heating method to fully bake the inside of the cake

3. Surface cracking
Reason: The meringue is not in the stage of soft peak and the oven temperature is too high
Solution: Reduce the baking temperature appropriately or adopt a method of lower top heat and higher bottom heat, prolong the baking time

4. The bottom of the cake is very moist
Reason: The inside of the cake is too moist.
Solution: Increase the oven temperature by 5-10 degrees for baking. Immediately remove the cake from the mold after baking to prevent too much water vapor from accumulating at the bottom of the cake.
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