海绵蛋糕

糖220克
软化的黄油220克
鸡蛋220克
面粉220克,过筛
泡打粉10克,过筛
牛奶35克

蔓越莓酱

蔓越莓汁400毫升
切碎的蔓越莓干60克
玉蜀黍粉50克
清水250毫升

做法

  1. 预热风扇模式的烤箱至190°C。
  2. 准备蔓越莓酱:在酱锅中加热蔓越莓汁至浓缩减半,加入切碎的蔓越莓干煮滚。
  3. 把玉蜀黍粉和清水拌匀后加入酱锅中,搅拌至酱汁浓稠,晾凉待用。
  4. 把20厘米的圆形蛋糕烤模涂上黄油,铺上烘焙纸。
  5. 把海绵蛋糕材料混合均匀至柔滑,分别倒进两个蛋糕烤模,用刮刀把表面抹平。
  6. 放进烤箱烤25分钟。
  7. 放在散热架上晾凉。
  8. 在两个蛋糕中间涂上厚厚一层蔓越莓酱即可。

Dessert

Cranberry Sponge Sandwich

Sponge Cake

220g sugar
220g soften butter
220g eggs
220g plain flour, sieved
10g baking powder, sieved
35g milk

Cranberry Spread

400ml cranberry juice
60g chopped craisins
50g corn flour
250ml water

Method

  1. Pre-heat oven to 190°C with fan mode on.
  2. Prepare cranberry spread: Heat up cranberry juice in a sauce pan until reduced by half. Add in chopped craisins and bring to boil.
  3. Mix corn flour and water to form a slurry and mix into boiling cranberry mixture to thicken it. Leave to cool.
  4. Butter two 20cm sandwich tins and line with non-stick baking paper.
  5. Combine all Sponge Cake ingredients and whisk until smooth and soft. Divide mixture between tins, smooth surface with a spatula.
  6. Bake in oven for about 25mins until completely cooked.
  7. Transfer onto a cooling rack and leave to cool completely.
  8. Sandwich cranberry spread in between sponge cakes.
食谱提供: Ocean Spray

Senate Coffee
地址:1 Pickering Street
网址:www.facebook.com/SenateCoffee

SPRMRKT Daily, Kitchen & Bar
地址:STPI—Creative Workshop & Gallery 41 Robertson Quay, #01-01
网址:www.sprmrkt.com.sg

示范厨师:
Chef Benedict Yong
Consulting chef of Senate Coffee
Chef Joseph Yeo
Executive Chef of SPRMRKT Daily, Kitchen & Bar