粉雪卷Pink meringue roll

這個蛋糕是個意外，因為我覺得食譜太多糖，就減了一半以上的糖吧～本來應該有脆脆的外皮，減糖後變得很柔軟，很好捲。
蛋白蛋糕入口即化像雪花！中間的夾餡冷凍後像雪糕一樣（但是蛋糕還是像雲一樣軟綿喔～）
不覺得春天就是個吃粉嫩色系甜點的季節嗎？
This pink meringue roll was an accident. The sugar added in the recipe was too much for me so I cut off more than 1/2 of the amount, that turn the crispy shell into a soft tender cake that is easy to roll.
The cake was so light that it would melt in your mouth immediately, like snow flakes!
If you freeze the cake, the filling would taste like ice-cream while the marine is still tender.
Don't you think spring is a lovely season to enjoy pink desserts?

份量：25x35cm baking tray

Ａ. 蛋白（中型）     4顆
Ｂ. 檸檬汁/白醋/塔塔粉      1小匙
Ｃ. 細砂糖      60~100g(糖越多皮越脆）
Ｄ. 鮮奶油      100g
Ｅ. 奶油乳酪      80g(軟化）
Ｆ. 果醬（我用藍莓）     15g
Ｇ. 紅肉李/草莓/其他軟水果     適量
 H. 薄荷（洗乾淨切碎）    少許

egg white    4 medium size
lemon juice or white vinegar or cream of tartar   1tsp
caster sugar      60~100g(the more the crunchier)
double cream      100g
cream cheese     80g(soften)
jam ( I use blueberry jam)      15g
oriental plums or strawberries or any fruit you prefer  
chopped fresh mint

香蕉蛋糕捲Banana cake-roll

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

 Banana and vanilla sponge cake, filled with fresh cream. A can’t miss !

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.