This is the basic of cake making. Both the ingredients and method are simple. The cake is soft,aromatic and healthy. It is an excellent base for making different kinds of cream cakes.
海棉蛋糕是糕餅製作的基本，它可以變化成很多不同種類的忌亷蛋糕。這個蛋糕很香，很柔軟，而且很健康，但材料和製作方法都很簡單，所以我也常常把它作為茶點招待朋友。
Ingredients:
Flour 90g ; caster sugar 80g ; egg 4 pieces ; cooking oil ( any kind) 1/4 cup ; water 1/4 cup
麵粉 90g , 幼糖 80g, 蛋 4隻, 油 1/4 杯, 水 1/4 杯, (8 吋糕盤)
Preheat oven to 175*C
預熱焗爐 175* C
1. Separate egg yolk and white and make sure no egg yolk is mixed with egg white.
雞蛋分開 蛋白和蛋黃，小心不要把蛋黃漏入蛋白中，否則蛋白不能打起。
2. Whisk the egg white at high speed and add sugar (40g) spoon by spoon , whisk until the mixture is firm ( stiff ).
蛋白用攪拌機的高速拂至有泡沫，把一半(40g)的糖慢慢分開數次加入蛋白中，繼續打至蛋白企身(stiff ).
3. Whisk the egg yolk and the remaining sugar using medium speed, add oil and water as well as the sifted flour to mix well.
蛋黃與餘下的一半糖(40g)以攪拌機中速攪勺，加入油和水拌勻，並把已過篩的麵粉加入拌成蛋糊.
4. Fold half the egg white in (3) and use a spatula to combine it to smooth mixture. Add the remaining half and do the same.
把一半的蛋白拌入(3)的蛋糊中，用膠刮拌至蛋白與蛋糊混合，再把餘下的加入拌勻至完全混合.
5. Pour the batter into a cake mould (8 inches) and smooth the surface.
把麵糊倒入已鋪紙的糕盤中，將表面抹平.
.
6. Put it into the preheated oven and bake for about 25 minutes.
把蛋糕放進已預熱的焗爐中，焗約25分鐘，用牙簽測試有否沾上蛋糊，如很清潔即已熟.
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