Sponge Cake with Strawberry and Grape Butter Cream

Sponge Cake with Strawberry and Grape butter cream

A. Vanilla Sponge Cake
. Grease a 7x7 inch square pan mould and line the parchment paper.

. Mixture A
-5 eggs, separate yolk and white
- add 60g fine sugar into yolk, use hand whilst, mix well.
- add 80g veg oil, whilst well
- add 100 ml milk, whilst well
- add 150g sifted cake flour, whilst well

. Mixture B
Use electric hand mixer
- 5 egg white
- add 1/2 tsp cream of tartar
- add 75g fine sugar, gradually in 3 parts
- mix till stiff peak

C. In Mixture A, add in Mixture B in batches.
- mix mixture in circular motion, scrape the sides and bottom of barter ensure well mix
to ensure even mixing

D.
- Pour barter into the greased container.
- Run a stick vertically and horizontally into the barter to prevent holes in the cake, tab the container before bake
- in the baking tray, place a tower with boilng water bath.
- preheated oven
- bake 150C for 30min
  Then 140C for 28~30min.
- Slice the cake into 3 pieces

E. Prepare Fruit while waiting for cake to cool
. Put aside some for Top deco
. Slice fruits into small cubes.

F. Prepare the frosting
. 500g whipping cream
. 30g powdered sugar (Icing)
- Use electric hand mixer blend till soft peak, put into fridge for about 2 hours. Then can apply.

G. Assemble the Cake
1. Cut the cake into 3 equal slices (2 bars)
2. Apply Sugar Syrup and then Butter Cream.
3. Place fruit cubes
4. Apply second piece oif cake slice, repeat the ealier steps G1-G3.
5. Apply third piece of cake slice, repeat the ealier steps G1-G2.
Put into fridge for minimum 3 hours.
6. Trim off 4 edges

明虾- 凤尾虾

凤尾虾

1.明虾，300g
去虾肠
去虾头前段
去虾殻，留尾巴最后一段

2. 蛋 1粒
分蛋黄和蛋白

3. 虾的调味料:
. 盐少许
. 胡椒粉 少许
. 蛋白 1粒
与虾调好，放置稍息 20分钟

4. Barter 面糊
麵包粉 1 cup (120g)
粘米粉 1 Tbsp
发粉 1tsp
鸡粉 2tsp
Pepper to taste
蛋黄 1粒
冷水 150ml
放置稍息 20分钟

5. 热油
将虾放在面糊中，
放入热油中，炸至黄金色，捞起。

可上桌

Moist Chocolate Cake

Moist Chocolate Cake (100%) 
100% portion

1. Bake the Cake

Preparation
Grease 7-inch round cake mould, line base with parchment paper.

Mixture A. Dry Ingredients
. 180g / 1 1/2 cup Cake Flour
. 77g / 1/2 cup + 2 Tbsp Dark Cocoa Powder
. 1 1/2 tsp baking powder
. 1/2 tsp Baking soda
. 1/2 tsp salt

Mixture B
. 80 ml / 1/4 cup whole milk
. 1 Tbsp White Vinegar

Mixture C
. 140 ml or 1/2 cup water
. 1 Tbsp coffee
Bring to boil and Mixed well

Sift and whisk well.

Mixture D
Wet ingredients
. 200g / 1 cup fine sugar
. 90g / 1/3 cup Veg Oil
. Add 2 whole egg, one at a time.
Mix until well combined.

In Mixture D, add in Dry Ingredients (Mixture A) in 2~3 batches, alternate with Milk Mixture (Mixture B)

Add in 1 tsp Vanilla Extract.

Mix until the flour disappear, but do not over mix.

Put Barter into the greased mould. Tap a few time to release air bubbles.

Put a hot wet tower at the tray, and place cake mould on top of wet tower.

Bake in preheated oven
a. at 150C for 30 min.
b. at 140C for 20min

After baked, turn cake up side down on the net.
Trim the top of cake to ensure flat and even.
Slice the cake into 2~3 slices.

2. To prepare Chocolate Ganache
a. 250g semi sweet chocolate cut into small chunks
b. 125g / 1/2cup whipping cream or heavy cream
c. Bring the cream to boil, pour it into (a), let it rest for 1 min.
d. After 1 min, mix vigorously. Mix until there is no lumps. If you find lumps, microwave for 30 sec to ensure there is no lumps.
e. Add 2 Tbsp Honey, then refrigerate for 30 min. It will be thickened after refrigerated.
f. Use electric mixer to mix, Colour of the chocolate will turn lighter.

3. Assemble the Cake
. Cut the cake to 3 equal slices
. Apply Milk Syrup to the top surface of the cake
. Then apply ganache.
. Put on second cake, apply milk syrup, then applt ganache.
. Apply cake deco as appropriate.