粑粑们的节日就在周六，除了记得跟粑粑说节日快乐外，送上一份贴心的礼物又怎么少的了呢？那英语君觉得一个好吃甜到爆炸的父亲节蛋糕必不可少哦！下面，英语君决定请来一对儿小伙伴——Amy和Bill来教大家如何制作传统的海绵蛋糕（Classic Genoise）~Amy：Hey,Bill,do you know Father's Day is coming?

Bill:Yes,then do you come up with a good idea that how to choose a suitable present for your father?

Amy:Of course,I'm gonna to make a cake for my dad,the classic genoise!
Bill:That's a good idea!And I know how to make it.So I’m going to demonstrate the classic genoise recipe, which will yield 1 half-sheet pan,ingreients include: 6 ounces cake flour,7 whole eggs,ounces granulated sugar and1 ounce melted unsalted butter is optional.

Amy:Today we're going to make a classic genoise and for class exercise there are  just 4 basic ingredients. We have some fresh eggs,we have granulated sugar,cake flour and butter. Melted butter that actually is not very warm,you want to just melt it enough while it's a little bit fluid here.

Bill:First thing we should do ,we are supposed to sift the flour, so it's ready for our application.It's important to sift the flour because as it folded into the whip,the whipped eggs.The eggs are very fragile and you want to make sure that you don't have to all mix to get any crumbs out in order to incorporate in ingredients properly,so it is very important that the flour is sifted and ready to go.
Amy：Secondly, we are going to combine the eggs and the sugar into the mixing bowl. What we need to do in order to be,to mix it properly.We're gonna mix it by hand on top of a double boiler and bring the egg and sugar mixture up to about 100 degree.That ensures that egg mixture whips up easier as you warms the eggs up the eggs become more pliable and therefore they'll hold more air and you get more volume in your classic genoise .So let us go ahead and get this on a double boiler and act on warm up.

Bill:Now it's very important .Do you know why,Amy?Because you keep stirring the egg mixture while it's on the top of the double boiler.You don't want the ehhs to turn into the scrabbling eggs.And for this small mixture. it takes very little time for the eggs to warm up.So it's very important that you don't stop strring at any point.Any time you stop stirring for a little bit,it's very possible that you're gonna scramble your eggs.

Amy:Therefore,double check and make sure of that whether the temperature is close to where it's supposed to be.Thanks for your sweet hints,Bill .So take off your egg mixture off the double boiler when you take your temperature so as to ensure that you do not scramble your eggs. This is a double boiler ,you can always do this in calling Bain Marie wich is basically a heating element where a lot of warm water in it that keeps water at the same temperature all the time. For small batch a double boiler like this works perfectly.

Bill:Now we should  ready to take it and put it on the machine,and whip it as we whipping, we want to make sure we triplin g volume before we start adding our flour.Thirdly, Take it off the machine ,off the double boiler right now.We get to go ahead whip this till it becomes tripling volume.It shouldn't take very long because we have warmed up the egg. So this will probably take about 3 to 5 minutes to whip up. In the meantime clean up a little bit and you can have more flour ready to go. When you see the egg has triple in volume and you should be ready to fole in your flour.
Amy:Fouthly, Then take it all off the machine.If the eggs are nice in forming,we’re ready to fold in our flour. During the procedure,I asked Kill help me fold in the flour because it's very hard to fold in the flour and at the same time stirring the pot. As you start to putting in the flour as you start to putting in the flour as it is important that you keep adding flour a little bit at the time. You want to make sure you rotate the bowl so you get to the bottom and keep strring without getting any crumbs in it.

Bill:Then,Amy,do you know how to keep from getting any crumbs in our mixture?

Amy:Well,I don’t know.Do you have fantastic ideas?

Bill:Sure.So this is two ways of we keep from getting any crumbs in our mixture is by sifting the flour and also stirring it very carefully all at once.You want to add flour,this is as you can see we already have a nice and smooth but again you want to be very careful to make sure that youalways go to the bottom of the pot and make sure there's no crumbs in.

Amy：At this point we're gonna go ahead and add the butter.You add the butter kind of to the side of the bowl. You don't want it too hot because if the butter is too hot what can happen is it actually knocks out the air that we creat it by whipping it so at this point here we just gonna go ahead and just fold everything in make sure you get to the bottom.Make sure there's no crumbs in the mixture.I think it looks vey good.We have very nice smooth texture,there is no flour crumbs there.

Bill：And I believe we're ready to put it in the sheet-pan. Now most of time when you make cakes and other bake product ,you'll actually grease the sheet-pan to make sure that is not stick,however because of the light texture of it,and there's not a lot of structure in this cake so there's nothing to hold on to,so therefore we don't grease the sheet-pan or grease the edges of the sheet-pan here because this gives the cake something to hold on to as it rises up of the pan so in order force to ensure that there's no claps you want to keep the sheet-pan ungreased。

Amy：I know the reasons.Because of the air power,we have trapped inside of the genoise out of here，the air as it heat,the heat will expand and therefore it will rise.There's no layering power except for just the air that we have put into the sheet here As you can see,it's a very fluffy batter for the few eggs for used.It's still a very pretty big batter.So you need to  just spread it very gently.Always start from the middle to the corners and  get it done as quickly as possible without knocking anything out of the genoise .

Bill:Don't forget that as you get it all done.You just get a couple of taps ,taps on the table that knid of straighten up the batter a little bit.

Amy:Finally, you can put them in 350 degree oven.You do not want a too hot oven,too hot oven gonna make it pop up too fast and then it will deflate,so 350 oven is all you need. After 15 minutes,our genoise is done！

Bill:I believe we have a bake product right here.There's a baked genoise!

蛋糕做好啦，哈哈当然如果你加入了巧克力的话，最后就会变成这样的巧克力海绵蛋糕啦，所以，这个周末，要尝试下吗？

声明：本文系沪江英语原创内容，转载请注明出处。本文仅代表作者个人观点，仅供参考，如有不妥之处，欢迎指正