______________________________________________SPONGE CAKE : 200 g eggs 120 g granulated sugar 15 g cake emulsifier 80 g soft flour / cake flour 15 g corn starch 40 g margarine (melt) 1 tsp vanilla paste . BUTTER CREAM : 125 g granulated sugar 30 g water 2 pc egg whites 190 g butter (soften) 60 g shortening 1 tsp vanilla paste . TOPPING : 100 g sprinkle 4 pc strawberry fresh
HOW TO MAKE CAKE DOUGH : 1.
Preheat oven at 180°C. Combine egg, sugar, vanilla paste and cakes
emulsifier in one mixing bowl. Mix all together until thick. 2. Combine all dry ingredients at low speed, fold in the dry ingredients into the egg mixtures and stir it well. 3.
Melt in margarine in medium heat, then fold in into the mixture. Stir
gently the melted margarine with the batter and greased the bottom part
of the baking pan with butter. Covered the bottom part of the pan with
baking paper provided. 4. Pour the cake mixture into the baking pan size. Bake it at 180 °C for about 35-40 minutes. . HOW TO MAKE BUTTER CREAM : 1. At the medium speed, put the egg white into the standing mixer and beat them until foamy. 2. At the high speed, slowly pour the hot sugar into the beaten egg white inside the mixing bowl. 3.
Continue mixing until the egg white is soft peak and until the mixing
bowl cool. Combine butter and shortening and mix them until smooth.
Butter cream ready to use.