Meat Floss Sponge Cake -肉松海绵蛋糕

Recipe: (adapted from 孟老师的100道小蛋糕）

Ingredients:

35 g fresh milk

25 g corn oil/salad oil

100 g low protein flour

1/4 tsp. baking powder

200 g whole eggs

120 g caster sugar

1/4 tsp salt

1 tsp sp or ovalett

45 g meat floss

Method:

1) Grease a 20 cm x 20 cm (8") square baking tin and line with grease proof paper.

2) Mix oil and milk together in a small bowl. Sift flour and baking powder together for later use.

3) Place caster sugar and eggs in a mixing bowl, just mix well.

4) Add in SP and sifted flour into method 3, use electric cake mixer to beat at high speed till the mixture becomes fluffy and thick, and milky in colour.

5) While beating the mixture (no. 4), gradually add in oil and fresh milk till well mixed (about 2~3 minutes) .

6) Pour 1/2 mixture onto the baking tin, bake in preheated oven at top temperature at 180 degree C and bottom temperature at 170 degree C for 10~15 minutes.

7) Sprinkle meat floss on top, and pour the remaining mixture on top of meat floss, use a rubber spatula to level the surface.

8) Continue to bake for 15 minutes (same temperature).

材料：

牛奶35克

沙拉油25克

低筋面粉100克

泡打粉1/4小匙

全蛋200克

细砂糖120克

盐1/4小匙

SP乳化剂1小匙

肉松45克

做法:

!) 将烤摸内部铺上蛋糕纸备用。

２）牛奶与沙拉油放在同一容器内，低筋面粉与泡打粉一起过筛备用。

３）全蛋加入细砂糖及盐用搅拌机搅匀。

４）分别加入ＳＰ乳化剂及过筛后的粉料，用搅拌机以慢速至快速的方式搅呈乳白色的糊状。

５）快速搅拌的同时，将做法２的所有液体材料慢慢加入做法４的材料中，续搅约２～３分钟呈均匀的面糊状。

６）用橡皮刮刀将做法５的１／２的面糊刮入烤模内，并将表面抹平。

７）烤箱预热后，以上火180C，下火170C烘烤约１０～１５分钟左右，待面糊定型。

８）将烤箱内的烤摸托出，铺上均匀的肉松，再刮入剩余面糊，用刮刀将表面抹平。

９）继续以上火１８０Ｃ，下火１７０Ｃ烘烤约１５分钟左右。