Banana Bagatelle

This cake special make for my colleague birthday.I want to make this cake long time already.I think all people will love it.Because it full of flavor.Chocolate,coffee and banana.Chocolate and coffee always my favorite...hehehe.....So,you know why i choose this cake.

The banana slices become dark after take out from the fridge.I already put lemon juice on the banana before i deco the cake.

Poor cutting techniques.I think i have make more to improve myself..hahaha....

Here is the recipe :

Ingredients

Sponge Cake

250g sponge cake mix
2tbsp cocoa powder or chocolate powder
80ml water
3 eggs (Gred-A)
80g melted butter or corn oil

Method

1. Place all sponge cake mix ingredients except melted butter or corn oil in a mixing bowl.Beat at high speed for 8-10 minutes or until the batter fluffy.
2. Turn off machine,fold in melted butter or corn oil.Then pour the batter into lined cake pan.(I using 7' cake pan)
3. Bake in preheated oven at 180'c for 15 minutes or until skewer inserted into the centre of the cake comes out clean.
4. Let the cake cool down.Once cool,cut into 3 equal layers.

Ganache

200g dark cooking chocolate

100g dairy whipping cream

Method

1. Double boil dark cooking chocolate and cream until melted.
2. Set ganache aside covered with cling film.

Swiss Meringue Buttercream

recipe source : Wendyinkk

60g eggs white (from 2 large eggs)

100g white sugar

170g unsalted butter-room temperature (cut into small pieces )

Method

Method and step-step pictures please ref here.

Thank you Wendyinkk sharing this Swiss Meringue Buttercream recipe.

Decoration

1 comb banana

some lemon juice

Method

1. Peel and halve horizontally.
2. Slice 2 banana and put some lemon juice on it.

Assemble cake

1. Place a layer of sponge cake on a cake platter.
2. Spread some buttercream over the cake and layer with banana,drizzle some ganache over the banana.
3. Cover with some buttercream  before putting another layer of cake.
4. Repeat with another layer of buttercream,banana and ganache then lastly with cake.
5. Cover the whole cake with buttercream.Put in the fridge for 10 minutes.
6. Then put the ganache over the cake and put back in the fridge for another 10 minutes.
7. Decorate the top with some rosettes of cream and sliced banana.
8. Refrigerate the cake at least 1 hour before cutting and serve.(i put in fridge overnight)

I will submitting the post to Aspiring Bakers #18 : Layer of Love (April 2012)

hosted by Sam of Sweet Samsations

Green Tea Castella ( 緑茶カステラ )

As i say i will try to make this cake again.This time i try to make Green Tea Castella.I also using newspaper to make paper baking pan.You can have the instruc­tions for mak­ing the mould at Youtube and you also can see how they make this cake here.

This recipe i follow Roti n Rice.You can see the recipe and step by step method at her blog.The ingredients same as the Honey Castella.Just honey replace green tea powder and add mirin.I love this cake very much.I can non stop eating this cake.You can serve with green tea or a cup of red tea.

I feel very happy.This time it came out better then Honey Castella.This time not much hole and texture more firm.I think next time can try Chocolate Castella.

Honey Castella ( カステラ )

 

The 1st time i saw this cake is at Sonia blog (Nasi Lemak Lover).She say she make 4th time still not prefect.So in my mind this cake is very hard to make.That time i never think want to try to make.The 2nd time i see this cake is at Anncoo Journal blog.Then i click on the blog she suggest.I found Biren (Roti n Rice) recipe like abit easy.No oil and SP.Only 4 ingredients needed.My house got this ingredients.Why don't i give it a try.If failed also never mind because not much ingredient wasted.The shape look not very nice but this cake really a very soft.Actually have to trim the side of the cake so it will look nice.But it too wasted.(I am a very stingy person) Hehe.....

Today i bring some to my office and let my colleagues try. ( They'll always my white rat -白老鼠) Hahaha....

All my baking and cooking sure i will bring for them to try.They'll love this Honey Castella.They say the cake is soft and slightly chewy.The honey so fragrant.If you love to have soft texture cake,sure you will love this cake.

I will make again.I am not satisfied with this cake because it look not very nice.Maybe this weekend or next week or maybe have to wait until i free.This weekend i promise my colleagues will make mille crepe.She request long time already.Making crepe need a lot of time.Then next week got 2 new baby will come to my house.More busy.......Little Keith now very naught...He follow what ever we do.

Here is the recipe :

Ingredients

recipe source : Roti n Rice

2 eggs white at room temperature

2 eggs yolk at room temperature

70g sugar

50g bread flour ( sifted )

1tbsp honey diluted with 1tbsp hot water

Method

1. Line a loaf pan with aluminum foil followed by baking paper.Preheat oven at 160'c.
2. Beat eggs white at high speed until slightly form.Add sugar 2 to 3 increments until firm peaks form.
3. Add egg yolk one by one at medium speed until well combined.
4. Add sifted flour and beat until just combined.
5. Pour in honey mixture and beat until combined.
6. Pour batter through a sieve into loaf pan.Press with spatula to help batter go through sieve.Tap pan to remover air bubbles.Use spatula to smooth the top of the batter.( I did not do well in this step.That why my cake loose and got small hole. )
7. Bake in preheated oven for 45 minutes or until top is evenly browned.
8. Take out the cake from the oven.Let rest for awhile.
9. Cover with a parchment paper on the top then invert mould.Remove the loaf pan.
10. Let the cake cool down slightly and wrap it with parchment paper and cling wrap.
11. Store the warm cake inside the fridge overnight.This to ensure the cake has moist texture.
12. Trim the sides of the cake and serve.

Little Keith can't wait to taste the cake.He look at the cake and keep saying 'mum mum'.Hahaha!!!!

Chinese Steamed Cake-鸡蛋糕

 

Today is 9th of Chinese New Year.So yesterday night is 拜天公.This year i make 鸡蛋糕 by myself.Not very big.I using 6" baking pan only.The result is i VERY HAPPY.The cake smile very happy... :P My mother say this year sure fatt because this cake smile very happy.Hope so......

Recipe modified from Reese

Ingredients

160g self-raising flour

150g castor sugar

180g eggs (with the shells.I using gred C egg.)

1 tsp ovellet

4 tbsp water

1 tsp vanilla essence

Method:

1. Beat all the ingredients in a mixing bowl at high speed for 8-9 min.
2. Pour the batter into a 6" baking pan lined with baking paper.
3. Coat a knife with oil and some sugar.Slice a cross sign on top of the batter.
4. Steam at high heat for 30 minutes.

Here is another must have for 拜天公.

Long Life Toroise Bun.I Modified it from here.It very cute,right?

Wish everyone happy everyday..... :)

Coffee Chiffon Cake

I ask my mum "Do you want eat coffee chiffon cake?"My mum answer me "I already want to ask you make coffee chiffon cake."My mum and me super love coffee.Everyday must drink one cup of coffee.If not the day is not complete.I think many people also the same,right?I always say to my colleagues,no coffee no life.Haha..

OK....back to the title..Here is the recipe for this coffee chiffon cake :

Ingredients:

6 egg yolks

100 g caster sugar

5 tbsp sunflower oil

1 tsp vanilla extract

170ml hot milk
1 1/2  tbsp instant coffee granules

135g self-raising flour

6 egg whites

100g caster sugar

1/2tsp cream of tartar

Method :

1. Preheat oven to 160'C.
2. Dissolve coffee granules and cocoa powder in hot milk.  Set aside to cool.
3. Beat egg yolks.Gradually add sugar.Then add in vanilla extract and oil.  Then add  in coffee mixture.  Beat until well combined.
4. Fold in flour slowly until it forms batter and no lumps.Set aside.
5. In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.
6. Fold the beaten egg whites into the egg yolk mixture.  Fold until well combined.
7. Pour the batter into an 22cm ungreased tube cake pan and bake for about 50 minutes.
8. Remove cake from oven immediately and invert to cool down totally.
   Be patient and wait for cake to cool down completely before removing from pan and slicing.

Wish everyone :

                               HAPPY TUNG YUEN FESTIVAL &  
                     MERRY CHRISTMAS AND HAPPY NEW YEAR

Black Glutinous Rice Chiffon Cake

Once i see the chiffon cake at Wendy blog.I start to look for black glutinous rice flour.I remember i have see black glutinous rice flour before.But i can't remember where.So i find everywhere.From Jusco to Mydin,from bakery shop to mini market also can not find.Suddenly i remember.....Yes....at Giant.I saw it at Giant before.So i ask my colleague buy for me.Finally i can try this chiffon cake.

Recipe source : Wendy

Ingredients :

5 egg yolks 

35gm sugar
30gm corn oil

100gm coconut milk
1/3 tsp salt
67gm black glutinous rice flour
33gm superfine flour
½ tsp baking powder

5 egg whites 

85gm sugar
1/3 tsp cream of tartar

Method :

1. Preheat oven to 180C.
2. Mix egg yolks, sugar and oil together. Then put in coconut milk and salt.
3. Sift both flours and baking powder directly into the yolk mixture. Mix until well combined. Set aside
4. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Add in sugar gradually and beat until stiff.
5. Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6. Pour batter into remaining egg whites and fold until well combined.
7. Pour batter into a clean pan and bake for 40-50 minutes.
8. Remove cake from oven immediately and invert to cool down totally.
Be patient and wait for cake to cool down completely before removing from pan and slicing.

Christmas is coming soon......This year my cousin say she having a steamboat and bbq party at her house on 24/12/2011.She ask us to prepare present for exchange present.Can't wait.....Sure very fun....Plus it also my two cousins birthday.One of my cousin sister request for swissroll or chiffon cake for her birthday cake.Because she like soft cake.But i told her i want make christmas fruit cake.She beg me to make one cake for her....So i still thinking want to make swissroll or chiffion.

 Present for exchange on 24/12/2011.