(459) 鮮果生日蛋糕 （附食譜）

得到同屋主的海綿蛋糕食譜, 輕易成功地做到香滑鬆軟的蛋糕, 一大三細. (那三個細蛋糕只是因為粉漿太多才做的, 可用來試味!)

但我的目標不在普通的海綿蛋糕, 而是想做一個可口的生日蛋糕. 幸好還記得之前老師的教導, 還有在YOUTUBE上偷師...

首先把凍了的蛋糕分開一半, 然後舖上一層已預先打好的忌廉, 再加上菠蘿和士多啤梨碎, 然後再舖一層忌廉 (要落多少忌廉, 視乎你喜歡忌廉的程度), 最後當然要給蛋糕蓋上頂.

最最難度的一步就是舖忌廉!! 其實好似左圖那樣舖也不錯呀, 簡單方便! 可惜, 見到的蛋糕全部也是平平滑滑的, 我這個... 應該算是不合格了! 為了遮醜, 唯有用大量生果舖面, 這樣就可以完全遮蓋頂部了!



大功告成!!! 味道如何? 要今晚才知道, 但起碼也看得下吧! :-P

朋友說蛋糕太白, 所以我便在四周淋上朱古力粉, 效果是否好一點呢?

SPONGE CAKE

Ingredients: (10吋)
8 eggs
1 cup cake/pastry flour (我用all purpose flour, 都OK)
1 teaspoon baking powder
1/4 teaspoon cream of tartar (幫助打起蛋白)
3/4 cup sugar
1/2 cup corn oil (我用了CANOLA OIL, 我諗其他唔係甘大味的菜油都OK)
1/2 cup milk (我用了SKIM MILK)

METHOD:
1. Separate the eggs.
2. Beat the egg yolks and add sugar gradually and mix will.
3. Add the oil and beat well.
4. Mix baking powder into flour
5. Add the flour and milk alternatively.
6. Beat the egg whites with cream of tartar until stiffy or until it stands.
7. Pour the cake mixture (step 5) into the egg whites. Pour the batter into a 10 inch tube pan. Bake in 325F oven for 45 minutes.
8. Turn the cake up side down for 1 hour before serving.

食後感：大家也大讚有水準，呵呵呵～