ingredients (8 inch square pan, lined)
sponge cake
300g eggs (c. 5 large eggs)
100g caster sugar
pinch of salt
1 tsp vanilla extract
140g cake flour
50g butter, melted and cooled
chocolate icing
140g semisweet chocolate chip
30g butter
150ml full cream milk
140g powdered sugar
8g cocoa powder
90g desiccated coconut
jam, as appropriate (i used ovomaltine crunchy cream)
食材（8 寸方形蛋糕模、铺烘焙纸）
海绵蛋糕体
蛋液 300克（约 5克大鸡蛋）
绵白糖 100克
盐 一小撮
香草精 1小匙
蛋糕粉 140克
黄油 50克、溶化、冷却
巧克力淋面酱
微甜巧克力豆 140克
黄油 30克
全脂奶 150毫升
糖粉 140克
可可粉 8克
干椰丝 90克
果酱、适量 (我用了 ovomaltine 脆颗粒巧克力酱）
Directions/做法
beat eggs with sugar with high speed for about 10 mins till pale and fluffy
蛋液和糖以高速打发至蓬松状～约 10分钟
stir in vanilla using low speed
转低速将香草精拌入
sift flour into egg mixture in 3 addition, and fold manually using egg whisk after each addition
面粉分三次筛入蛋糊、每加入一份面粉以打蛋器手动拌匀
finally drizzle in melted butter and fold it thoroughly into batter using spatula
最后淋入溶化黄油，运用挂到翻版均匀
pour batter into lined pan
tap pan lightly on tabletop and smoothen surface
面糊倒入烤盘，在案板上轻拍数下
表面刮平
bake in centre rack of 180 degrees C preheated oven for 30 mins
送入预热至 180摄氏度中层烤箱烤 30分钟
to ensure cake is done, press gently on cake
测试蛋糕熟透没？轻轻指压在蛋糕体上
it should bounce back without leaving a print
熟透的蛋糕会反弹并不留下手指印
invert cake and peel off baking paper
allow to cool completely
蛋糕倒扣、撕掉烘焙纸
待完全冷却
trim cake and slice it into half
蛋糕修编、切半
place (icing ingredients) chocolate chips, butter and milk into a bowl and melt over a pot of simmering water
淋面酱的巧克力豆、黄油和牛奶放入容器，隔热水搅拌溶化
remove from heat once mixture is smooth
巧克力糊无颗粒时即可离火
sift in powdered sugar and cocoa powder
筛入糖粉和可可粉
whisk till mixture is no longer lumpy
搅拌至无颗粒
spread jam onto one layer of cake ( i used chocolate jam)
一份蛋糕体抹上果酱（我用了巧克力酱）
top with the other layer
盖上另一层蛋糕
cut cake into 16 equal pieces
蛋糕切割成 16等份
coat cake with chocolate icing and drip off excess
每份蛋糕沾上淋面酱并沥干多余的巧克力酱
place coated cake into the bowl of desiccated coconut
沾上淋面酱的蛋糕放入装着干椰丝的容器中
once again, ensure all sides of the cake are well coated
全面裹上干椰丝
place coated cakes onto rack and allow icing to firm before serving
最后将蛋糕放在冷却架上待淋面酱凝固后即可享用
