海綿蛋糕材料及份量:蛋白3隻、細砂糖a.30g、蛋黃3隻、細砂糖b.20g、牛油溶液20g、牛奶20g、低筋粉60g\r
做法:蛋白打至起泡分次加入糖a打至軟身待用。蛋黃畧拌加入糖b拌勻,加入牛油液及牛奶拌勻後加入已篩之低筋粉,加入約1/3之蛋白霜輕手拌之,再加入餘下的拌勻後倒入已舖牛油紙的焗盆中,焗爐已預熱15分鐘,以170°c焗18-20分鐘。\r
忌廉材料及份量:鮮忌廉(whipping cream或double cream)600g、糖粉45g(可加減)。\r
做法:將忌廉加入糖粉打至軟滑。\r
Ingredients: 3 Egg whites, Sugar A 30g, 3 Egg yolks, Sugar B 20g, Melted Butter 20g, Milk 20g, Low gluten flour 60g\r
Instructions: Beat egg whites then add sugar A to the mix, beat until it is standing. Pour sugar B with the egg yolk and mix, add butter, milk and low gluten flour to the mix then mix it into a paste, combine the beaten egg whites to the egg yolk mix. Spread the mixture into a tin, preheat the oven for 15 minutes and bake the cake at 170 °c for 18-20 minutes.\r
Cream Ingredients: Whipping cream or double cream 600g, Icing sugar 45g\r
Instructions: Beat the cream then add the icing sugar until it is an ice cream texture.
