Hello there. Its been a very long while since my last blog posting. For the upcoming months I will not be doing much posting due to heavy traveling schedules. Thank you for your support.
嗨！相隔一个多月没上网在博客里与你分享任何食谱，接着下来的几个月我将会非常的繁忙于出外而不能如以往般时常做菜或烘焙，感谢你们一直以来的支持。
Today I am sharing this simple an yummy cake recipe which I am personally fond of. Hope you like it.
今天在此与您分享一道我本人喜爱的简易即松软可口的蛋糕食谱，希望您也喜欢。
龙珠果海绵蛋糕
Dragon Fruit Sponge Cake
Ingredients 材料
(A)225g Golden Churn Butter 金桶牛油
150g Castor Sugar 细砂糖
5 Egg Yolks 蛋黄
188g Dragon Fruit Puree 龙珠果泥
225g Self Raising Flour 自发面粉 (sifted 过沥）
3 Tbsp Milk 鲜奶
(B)
5 Egg Whites 蛋清
25g Castor Sugar 细砂糖
Method 步骤
Preheat oven to 170C degrees. Grease bottom and sides of a 8" round cake pan and line bottom with parchment paper.
烤箱预热至170C度。准备一个8寸圆形蛋糕模具，模具底部涂上油质再铺上一层烘焙纸。
In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy. Gradually beat in egg yolks, one at a time until well combined. Stir in dragon fruit puree and mix well.
将牛油与细砂糖置于圆底容器中，用电动打蛋器搅拌打发后，再分次把蛋黄加入拌匀才加入龙珠果泥，混匀。
Add in half of the sifted flour and fold to combine. Add milk until incorporated. Fold in remaining flour till combined.
把一半已过筛的发粉加入以上的奶油蛋黄糊里，以翻拌混合。再倒入牛奶混合入面糊，接着把剩余的面粉混入拌匀。
Place egg whites in a mixing bowl and beat until frothy. Add castor sugar and continue beating until firm peaks.
将蛋白倒入另一个搅拌碗中，打至发泡再把幼糖加入继续打发至达到了硬性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角即可。
Fold in beaten egg whites to the cake batter in 3 batches till combined.
分三次陆续把打发的蛋白霜拌入蛋糕糊，拌匀。
将蛋白倒入另一个搅拌碗中，打至发泡再把幼糖加入继续打发至达到了硬性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角即可。
Fold in beaten egg whites to the cake batter in 3 batches till combined.
分三次陆续把打发的蛋白霜拌入蛋糕糊，拌匀。
Transfer batter into the prepared cake mould and bake in the center rack of the preheated oven for 50-60 mins until the skewer inserted comes out clean.
面糊倒入蛋糕模具，送入已预热好的烤箱的中层烘烤50-60分钟至蛋糕熟透及边缘开始萎缩即可。
面糊倒入蛋糕模具，送入已预热好的烤箱的中层烘烤50-60分钟至蛋糕熟透及边缘开始萎缩即可。
Invert the cake onto the cooling rack for 10 minutes before unmoulding.
蛋糕烤熟后，倒扣置于铁架待凉10分钟后便可脱模。
蛋糕烤熟后，倒扣置于铁架待凉10分钟后便可脱模。
