紫薯林明頓 Purple sweet potato lamington 

林明頓是一種易做和味道𣎴錯的甜點，雖然祗是一個蛋糕體，加上朱古力醬和周圍黏上椰絲，但也可做出許多變化的。
有時片完蛋糕之後，如剩餘的可以切到一粒粒的話，都可以拿來做此種甜點，美味兼不浪費，值得一試！😊

紫薯雪芳蛋糕 Purple sweet potato chiffon cake 

紫薯蓉 Purple sweet potato purée  50g

椰漿 Coconut cream  45g

油 Oil 油 30g

低筋麵粉 Cake flour  70g

蛋黃 Egg yolk  3 pcs

蛋白 Egg white  3 pcs

糖 Sugar  50g

他他粉 Cream of tartar  1/8tsp

1. 紫薯蓉加椰漿和油攪勻後加熱，然後倒入巳篩麵粉拌勻
     Stir purple sweet potato purée, coconut cream and oil well then heat and add sifted flour 

2. 加入蛋黃攪勻過篩待用
     Whisk egg yolks with the batter well then sift  

3. 蛋白加他他粉和糖打至硬
     Whip egg whites , tartar powder and sugar to soft peak  

4. 將1/3蛋白霜加入麵糊中攪拌至全混合
    Whisk 1/3 meringue with purple sweet potato batter until fully incorporated  

5. 再將餘下蛋白霜卷入即可
     Fold in remaining meringue   

6. 160c 焗約 30-35 分鐘
     Bake about 30-35 mins at 160c

    

椰香白朱古力淋醬 Coconut white chocolate ganache 

白朱古力 White chocolate 30g

椰漿 Coconut cream  40g

1. 將椰漿和白朱古力放在碗中然後微波爐加熱約20-25秒
     Place white chocolate and coconut cream in a bowl then microwave for 20-25sec 

2. 讓白朱古力浸在椰漿中一陣子
     Let white chocolate seat in hot coconut cream for awhile  

3. 然後攪勻至朱古力全溶入待涼
     Stir until chocolate is fully incorporated then let cool 

   

組合 To assemble 

1. 蛋糕裁切成所需型狀
     Cut cake into required shape and size

2. 將蛋糕浸入朱古力醬中至表面全蘸上朱古力醬然後裹上椰絲
     Dip cake into ganache then roll in desiccated coconut