香蕉與香草海綿蛋糕，加上香甜奶油，是絕不能錯過的幸福滋味～
蛋糕超柔軟又濕潤，而鮮奶油因著香蕉而染上一股特別香氣。
你可以不必做焦糖巧克力脆片如果覺得麻煩，但是我覺得脆甜的焦糖真的為蛋糕加了不少分，畢竟它跟香蕉超合的啊！
做海綿蛋糕最棒的部份是不用分蛋，我曾經失敗過一次＝＝可是紙要你掌握打全蛋的技巧就沒有之敗的餘地！
獻給我的好朋友，謝謝妳為我的大學生活增加不少笑料哈哈哈
The sponge cake is very soft and moist, while the cream has a special fragrance due to the banana.
It doesn’t have to made with caramel chocolate chip, but I think the crisp caramel really gives the cake a boost because it goes so well with banana!
The best thing about sponge cake is that you don't need to seperate the yolk from the egg whites. I had already failed to make fluffy sponge cake before. However, if you beat eggs to just the right point, there would be no room for failure.
Dedicated to all my friends, thank you for adding laughter to my life in college.
食譜改寫自Recipe come from
份量： 25cmx25cm烤盤baking tray
海綿蛋糕Sponge cake
A, 蛋eggs 3顆
B. 糖 sugar 70g
(C. 香草精vanilla extract 1t)
D. 低筋麵粉cake or all-purpose flour 60g
E. 牛奶milk 20g
焦糖巧克力杏仁Caramel almond chocolate chip
F. 糖caster sugar 100g
G. 巧克力dark chocolate 70g
H. 杏仁角diced almond 適量a handful
組合Combination
I. 鮮奶油 whipped cream 150g
J. 細砂糖caster sugar 10g
K. 蜂蜜 honey 2t
L. 水water 2t
M. 香蕉ripe banana 2根
N. 糖粉powder sugar
1. 將蛋泡在溫水中15分鐘，讓它的溫度比人體高一點點
Bring your eggs to a bit higher than body temperature by putting them into warm water for about 15 minutes.
2. 過篩Ｄ
Sift the flour.
3. 在烤盤上鋪烤盤紙
Cover a 25x25cm baking tray with parchment paper.
作法Step：
海綿蛋糕Sponge cake
1. 將溫的Ａ與Ｂ（和Ｃ）用中高速打蛋器打大約4~5分鐘，直到拿起打蛋器會緩緩滴落，泛白的狀態。再用低速打15秒，去除大氣泡
Put the warm eggs along with sugar (and vanilla extract) in a large bowl and beat with medium-high speed for approximately 4~5 minutes. The mixture should be pale and fluffy. You can tell if it is done by lifting up the whisk and the mixture should fall down very slowly. Beat on low speed for another 15 seconds to get rid of big air bubbles.
2.小心地以切拌的方式拌入Ｄ，不要過度攪拌
Gently fold the flour into the egg mixture. Do not over mix.
3.拌入Ｅ，將麵糊倒入烤盤，抹平
Stir in the milk. Pour the batter into baking tray. Spread evenly.
4.在桌子上輕敲烤盤幾下，以180℃烤約11～14分鐘，直到輕壓中心時有彈性
Tap the tray a few times to get rid of air bubbles and bake in the oven for 11~14 minutes at 180℃/355℉ or until the center springs back when lightly pressed.
5. 烤好馬上移出烤盤，撕開周圍的烤紙，冷卻
Immediately remove from the tray and tear off the parchment paper. Let cool.
焦糖巧克力杏仁脆片Caramel chocolate almond chip
1. 將Ｆ放入深鍋中以小火融化，煮至焦糖色（過程中請勿攪拌以免結塊）
Place the sugar into a sauce pan, heat over low heat until all the sugar has melted and turned into caramel. Don't stir the mixture or else the caramel would agglomerate.
2. 將焦糖倒到烤盤紙上，鋪平冷卻
Pour caramel on the parchment paper and quickly spread it into a thin layer. Let cool.
3. 融化Ｇ（微波或隔水加熱），倒到變硬的焦糖上鋪平
Melt the chocolate (using microwave or double boiler) and spread it onto the caramel.
4. 在Ｇ凝固前灑上Ｈ
Sprinkle some diced almonds on top right before the chocolate sets.
5. 凝固後用刀切成小丁備用
After the chocolate has hardened, cut it into pieces.
組合Combination
1.將Ｉ、Ｊ打發至能殘留在打蛋器上(7~8分發)
 |
| 蛋糕側視圖view from side |
2. 斜斜的削掉蛋糕的一邊，割一些平行線（不要切斷）
Cut out a triangular prism from one side of the cake. Draw parallel lines across the cake, as pictured. Do not cut to the very bottom (we only want mark the surface).
3. 在蛋糕上刷Ｋ加Ｌ
Brush the honey water mixture onto the cake.
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| 蛋糕鳥瞰圖view from top |
Spread some whipped cream onto the cake. Place the banana on one end and cover with more cream. (If the banana is bent, cut it into segments and rearrange the pieces so that they form a straight line.)
5. 從香蕉那邊捲起蛋糕，包緊，冷藏至少一小時使奶油凝固
Gently roll the cake, beginning from side of the banana. Refrigerate for at least an hour.
6. 切除兩端的蛋糕
Cut off two small slices from either end.
7. 在蛋糕上放幾匙鮮奶油，再撒上焦糖巧克力脆片，最後灑糖粉就完成了～
To decorate, add some whipped cream and sprinkle a handful of caramel chocolate chips on top. Finish with a dash of powdered sugar.
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