Sponge Cake
海綿蛋糕餅
4 eggs雞蛋
150g sugar砂糖
100g cake flour低筋粉
60g milk牛奶
50g melted butter黃油
3g vanilla 香草油
5g baking powde泡打粉
1. Preheat oven to 180°C.
將烤爐預熱至180攝氏度。
2. Beat eggs and sugar until light and fluffy. Total beating time should be about 10 minutes.
將雞蛋和糖混合攪打至發泡鬆軟狀（能畫出數字8）。攪打時間控制在10分鐘左右。
3. Sift flour with baking powder and set aside.
在麵粉中加入泡打粉，篩勻後放在一邊備用。
4. Add sifted flour mixture in egg mixture. Quickly and lightly fold until well blended.
將粉末混合物加入剛才攪打完畢的雞蛋液中。迅速輕輕攪動直至兩者完全混合。
5. Add milk and warm melted butter and mix until blended. Pour blended mixture into 28 x 38 x 3cm pan and line base with baking paper.
在上述混合物中加入牛奶及加熱後的融
化奶油，攪動至混合均勻。在尺寸為28
釐米x38釐米x3釐米的平底鍋底部鋪上
烘烤紙，將混合物倒入其中。
6. Baking time about 20-30 minutes.
烘烤時間約為20-30分鐘。
Fresh Cream
鮮奶油
400g whipping cream淡奶油
30g icing sugar糖粉
3g vanilla香草油
10g white rum朗姆酒
Beat whipping cream, sugar, vanilla and rum until firm peaks.
將發泡鮮奶油、糖、香草及白朗姆酒混合攪打至硬性發泡。
Assembly
1. Slice sponge cake into 4 parts.
將海綿蛋糕切成四份。
2. Spread cream over first layer, line top of layer with evenly sliced banana.
在蛋糕表面塗上奶油打底，並在奶油層上擺放切平的香蕉片。
3. Repeat spreading the cream and adding sliced strawberry and sliced kiwi.
再次塗抹奶油，並在奶油上擺放草莓切片及獼猴桃切片。
4. Decorate the top of the cake with whipped cream and fruit.
完成上述步驟後用打發的奶油和水果裝點蛋糕即可。