新北市 蛋糕店推薦、糕餅店。結婚蛋糕、生日蛋糕、客製化蛋糕、慶生蛋糕、多樣蛋糕、卡通蛋糕
電話：02-8952-0408
地址：新北市板橋區中山路一段158巷17號
官網：SWEET as HOPE Bakery 官方網站
部落客推薦：upssmile萍子（up’s smile向上微笑）！
電話：02-8273-2228
地址：新北市土城區延吉街234號
官網：麥格 官方網站
部落客推薦：格麥藝術蛋糕
一般我們所稱的蛋糕，包含許多種類，但以比較專業的角度來分，可分為三大類：
一、麵糊類蛋糕(Batter Type Cake)：
圖片引用自肉桂打噴嚏 魔鬼蛋糕
1.輕奶油蛋糕：
油脂含量最低30%，最高60%，泡打粉使用量為4-6%，糖量大於100%，鹽2-3%左右，蛋則隨著糖量增加而增加，如：白奶油蛋糕、魔鬼蛋糕等 。
2.重奶油蛋糕：
油脂含量最低40%，最高100%，泡打粉使用量0-2%，糖量小於或等於100%，如：白色重奶油蛋糕、大理石蛋糕等。
3.水果蛋糕：
最常使用以乾果類製作，如：葡萄乾、黑棗、松子、核桃仁，或以新鮮水果裝飾。
二、乳沫類蛋糕(Foam Type Cake)：
圖片引用自Eliner廚房 檸檬天使蛋糕
1.蛋白類(Meringue Type)：
如天使蛋糕，以蛋白打發為主體，蛋白約為45-48%，低筋麵粉15-17%，細砂糖為35-36%，鹽0.4%，塔塔粉0.6%。此類成品，顏色潔白，產品鬆軟，配方內不使用任何油脂和化學膨大劑，內部顏色潔白，又名天使蛋糕。
2.海綿類(Sponge Type)：
使用全蛋或蛋黃加全蛋混合，作為蛋糕組織和膨大來源，可添加液體油，因為組織鬆軟而有彈性，所以又稱海綿蛋糕。市售海綿蛋糕有瑞士捲(Swiss Roll)、蜂蜜蛋糕(Honey Cake)都屬於此類的產品。
三、戚風類蛋糕(Chiffon Cake)：
圖片引用自Phuny美食 葛雷伯爵戚風蛋糕
三者比較：
以組成構造來看，戚風類蛋糕最膨鬆，海綿類蛋糕中等，麵糊類蛋糕口感較為密實。口感上，戚風蛋糕吃起來較綿密，麵糊類蛋糕比較扎實，海綿類蛋糕則較為中庸。
製作的重點：
它一般第一步驟是將油和糖混合打發，再拌入其他的材料，也有將油和麵粉先混合打發，再拌入其他材料。 但用粉油拌合法有一個製作條件：油和麵粉的比例必須超過60%，也就是100克的麵粉要有60克的油量來搭配。
海綿蛋糕製作重點在於全蛋（或蛋黃）和糖最好隔水加熱到30~40度，用打蛋器將蛋和糖混合打至濃稠且顏色發白才算好。天使蛋糕只用到了蛋清，蛋清只要打至濕性發泡就好，不可打得太發。 否則不但膨脹效果不好，而且在拌入乾粉時也不易吃勻。分蛋海綿和天使蛋糕在出爐後要倒扣放涼後方可脫模。
蛋黃和蛋清要徹底分離，蛋清接觸的工具必須乾淨且無油無水。蛋清打至出現細泡方可分三次加入糖，並要打至乾性發泡。模具不需塗油抹粉，且出爐後要倒扣放涼方可脫模。
圖片引用自apline(小天)
大家常常會把戚風跟海綿搞混，因為很多麵包店都把小戚風標示成為海綿蛋糕，或是取一些比較好吃的名字。那他們到底是哪裡不同呢？
我們要先從海綿蛋糕跟法式海綿蛋糕開始說起。大家的認知裡，這都是乳沫類作法，一樣都是將蛋黃跟所有材料混合成為麵糊，再拌入打發的蛋白霜。其實差別就在於油脂！
一個真正的海綿蛋糕事實上不添加任何的脂肪，唯一的脂肪來源只有蛋黃中的脂肪。蛋則是分蛋式打發
雖然發源地是在義大利，但很多法國甜點都是以這個蛋糕為基礎，所以很多書裡面還是稱它為法式。他跟海綿蛋糕最大的差別就是他有加了澄清奶油 (clarified butter)。另外蛋的處理方式是全蛋式打發，通常會隔水加熱，偶爾也會另外多添加蛋黃。不過，不管全蛋還是分蛋打發，結構基本上是一樣的。所以我才會說最大的差別在於澄清奶油。以上這兩種蛋糕主要用途都不是拿來單吃喔，所以你做了海綿蛋糕覺得他吃起來很乾，這是正常的，因為這兩種蛋糕不是這樣吃的。他主要是拿來切片作組合蛋糕的，而且厚度不會很厚，蛋糕體還需要浸糖漿。而這樣做的原因是他比較堅固，可以疊很多層，並且中間可夾奶油霜和很多內餡也不會塌。
戚風蛋糕則是介於上面兩者之間，通常是分蛋式打發，而且油脂添加的是液態油，譬如說沙拉油。並且大多食譜都會添加膨脹劑，也就是泡打粉。因為油使用的是液態油，所以戚風即使冰了也不會變硬，所以如果內餡或表層是需要冷藏的，那一定要用戚風蛋糕。舉例來說，鮮奶油蛋糕就一定要用戚風作基底，因為我們都知道鮮奶油必須要冷藏。另外像是內餡用卡士達醬之類的有含蛋和牛奶的餡料當然也勢必要用戚風來製作，才能進冰箱。
他跟海綿蛋糕非常類似，沒有添加油脂，連蛋黃都不放，所以可以保持純白的顏色。傳統的是連液體也不會放，蛋白霜打好後直接把粉類篩入後攪拌。但台式天使蛋糕大多是拿戚風蛋糕去掉蛋黃而已，油水還是照加，所以吃起來還是濕潤柔軟。
傳統磅蛋糕是以各一磅的糖，麵粉，奶油，蛋來製作的所以叫做磅蛋糕。是先將糖和奶油打發後加入蛋液跟粉類的作法。奶香很重且結構堅固，雖然可作組合蛋糕，但他其實比較單吃，頂多淋個醬，或佐糖煮水果。因為沒加液體的關係，吃起來會比戚風乾一些，但相較於海綿蛋糕，磅蛋糕算是很潤了。
資料來源：Pinch My Belly
一、主要材料：
麵粉，糖，鹽，油脂，蛋，奶水，及化學膨大劑
二、材料分類：
1.乾性材料：麵粉，糖，奶粉，發粉，鹽，可可分
2.濕性材料：蛋，奶水，糖漿
3.柔性材料：油脂，糖，膨大劑，蛋黃
4.韌性材料：麵粉，奶粉，鹽，可可粉，蛋白
原圖：網路
三、材料選用：
1.麵粉：蛋糕之組織及結構體主要材料，一般採用低筋粉，但水果蛋糕或ＳＰ蛋糕可用高筋粉
2.糖：使蛋糕甜，色香味，柔軟，保水濕潤，一般用細糖為主，可少量添甜糖漿
3.油脂：具潤滑麵糊，柔軟蛋糕及增甜入口性固體油脂能融合大量空氣，所以麵糊類蛋糕選用熔點３８～４２℃之固體油脂為宜，乳沫類及戚風類選用沙拉油為宜
4.蛋：提供色、香、味，體積膨大及營養，最常用雞蛋
5.奶水：調整蛋糕外表之顏色、香氣、營養，常用脫脂奶粉加水以1：9(水)調成使用，亦可用奶水
6.膨大劑：產生CO2使產品膨大，組織鬆軟，一般用雙重反應之發粉，但巧克力蛋糕香蕉蛋糕等酸性較高，選用小蘇打代替為宜
7.鹽：選用精鹽，用量不宜大於３％
8.塔塔粉：為酸性鹽可中和蛋白鹼性，增強韌性
四、蛋糕膨脹的原理
1.攪拌時拌入麵糊的空氣受熱後膨脹：蛋糕體積之大小及組織之鬆軟和拌入空氣量成正比，拌入空氣愈多，麵糊比重愈輕，成品結構鬆軟體積較大，如麵糊類比重約0.85，天使蛋糕約0.38，海綿蛋糕約0.46，蜂密蛋糕約0.55，戚風類約0.43
2.配方中水分受熱形成水蒸氣幫助膨大配方水太多，生麵糊比重愈大，成品品質濕粘不良
3.化學膨大劑受熱產生CO2，CO2產生靠配方中發粉或小蘇打受熱產生，以幫助蛋糕膨大，使用過多膨大劑，蛋糕在烤爐中脹大又收縮，組織粗糙易碎，使用不足量膨大劑，蛋糕體積不足，組織堅實緊密，外形邊緣低垂中央隆起
圖片引用自戚風蛋糕
五、烤焙
| 溫度 | 種類 |
| １９０～２３０℃ | 乳沫類，輕奶油蛋糕 |
| １７０～１９０℃ | 戚風類，重奶油蛋糕 |
| １６０～１７０℃ | 水果和大型蛋糕 |
| 上火１７５～１８０℃，下火１６０℃ | 平烤盤類 |
| 上大下小，１８０℃ | ４５０克以上麵糊類 |
六、蛋糕之缺陷及原因
| 蛋糕的缺陷 原因 | 體積脹不大 | 組織粗糙 | 內部產生空穴 | 烤焙中蛋糕收縮 | 有水線 粘濕 | 蛋糕過硬 | 蛋糕易碎 | 蛋糕太乾 | 表面不平 | 表皮太厚 | 頂部有裂紋 | |
| 麵粉品質不當 | ○ | ○ | ○ | ○ | ○ | ○ | ○ | ○ | ○ | ○ | ||
| 膨大劑 | 過多 | ○ | ○ | ○ | ||||||||
| 不足 | ○ | ○ | ||||||||||
| 砂糖 | 過多 | ○ | ○ | ○ | ○ | |||||||
| 不足 | ○ | ○ | ○ | |||||||||
| 油脂 | 品質不良 | ○ | ○ | |||||||||
| 過多 | ○ | |||||||||||
| 蛋量不足 | ○ | ○ | ○ | ○ | ||||||||
| 水量 | 過多 | ○ | ○ | ○ | ||||||||
| 不足 | ○ | ○ | ○ | ○ | ○ | |||||||
| 攪拌 | 過度 | ○ | ○ | ○ | ○ | ○ | ○ | |||||
| 不足 | ○ | ○ | ○ | ○ | ○ | |||||||
| 打發 | 過度 | ○ | ○ | ○ | ○ | |||||||
| 不足 | ○ | ○ | ○ | |||||||||
| 麵糊放置過久 | ○ | |||||||||||
| 烤爐溫度 | 過低 | ○ | ○ | ○ | ○ | ○ | ||||||
| 過高 | ○ | ○ | ○ | ○ | ||||||||
資料來源：蛋糕製成
電話：02-8952-0408
地址：新北市板橋區中山路一段158巷17號
官網：SWEET as HOPE Bakery 官方網站
部落客推薦：upssmile萍子（up’s smile向上微笑）！
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