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