长崎蛋糕，一个让我又爱又恨的蛋糕，试过先打发全蛋再加入粉类的方法，试过将所有材料一起同时进行打发， 。我自认功夫不好，全蛋打发出来的蛋糕，蛋糕组织粗糙到我连摆照片上来都不好意思，虽然已经很努力的将蛋糕的比重做好，但是成品还是给自己打了不及格的分。最终，选了这个我觉得成功率很好的：先打发蛋白然后再加入蛋黄打发的方法。
我先后试了两次，第一次是用全高筋面粉做（图4，5），然后再改了点点（用40g低筋加80g高筋面粉试试）做了大理石的，两者没有多大分别，就是口感有点QQ的，有蜂蜜味的蛋糕。
我自己没有吃过真正来自日本的长崎，但是上网查看了一下质料和图片，原来，蛋糕没有我想像中的高高，所以这次没有在乎烘出来的蛋糕是否达到木模的顶部。在这里也要提到水麦芽，就是原作提到的（maltose），加了它，蛋糕果然定型得很好，都没有收缩的迹象。我不知道蛋糕的比重是否重要，一般都是要求蛋糊打发到当面画个“O”型然后可以停留10秒钟都不沉下就可以。但是我还是乖乖的用了比重的方法。蛋糊装入100ml的容器里的重量是23－25g表示已经打发好了。（可以参阅这里，作者有很详细的做法）。
再来，谈到用筛网过滤已经搅拌好的面糊，我有一点摸不着头绪，但是还是照做了，可能这样蛋糕的组织会更好一些吧。但是我的第二个大理石的长崎，我省略了这个步骤，好像也没有很大的差别。
我的长崎蛋糕分享也只能说到这里，有机会还是很想试试道地的蛋糕，才能知道自己的和original的有着怎样的一个差距。
INGREDIENTS
:
4 whole eggs
(separated & room temperature)
2-4 tbsp honey ( I
used 3 tbsp)
2 tbsp milk
1 tsp maltose sugar
( Very important!, it makes the texture of the cake look nice, moist, and
smooth )
3/4 cup wheat flour
(I used 120g bread flour.)
1/2 cup sugar (I
used 80g caster sugar.)
DIRECTIONS:
1. ) Preheat oven at
160C. Fill 2 little loave pans with water. Fill up 1/4 of the pan. Place them
into the oven and place each pan on both sides of the pan so that the cake
batter will be in the middle of the 2 filled pans with water.
2. )Put milk in a
bowl and microwave for 10 seconds to warm. Stir in maltose sugar and honey
until well melted and incorporated.
3. ) In a large
mixing bowl beat egg whites till soft peak. Then, slowly add in the sugar. Beat
until stiff peak and the egg white batter will becomes thick and glossy.
4. )Next beat in egg
yolks, one at a time. Beat well until mixture turns to a pale white color or
approximately 6 minutes. (or fill the batter in a 100ml container, the batter
should weigh around 23-25g).
5. ) Switch your
mixer to the lowest setting . Then add sifted flour slowly until mixture well
incorporated.
6.) Then , slowly
pour the warm honey mixture into the
batter until well mixed. Using a sifter, pour the batter into it and into
the pan. Now , take the pan about 4~5 feet in the air and drop down to take out
any air bubbles.
7.) Place pan in
between the two filled pans with water. Bake for about 60 minutes or until
golden brown.
8.) Once the cake is done, remove from
oven, place a non-stick parchment paper on top of the cake and follow by
another cake pan, turn up side down the cake. Cool on a wire rack.
9.) When the cake is cool enough to handle
but still warm (about 15mins), invert the cake again, remove the pan and wooden
box. Continue to cool on a wire rack.
10.) Once
cake is cooled, wrap nicely with paper and film. Refrigerate overnight. (This
step is critical to ensure the Castella has a moist texture).
Recipe adapted from : Hunniebaby
（图4） （图5）
