Hi folks! Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left and still contemplating whether to upgrade! So if you see no more activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page). So head over to our brand new club (group😝) at Bake the Talk! and hope we can help each other to be better bakers as we learn through exchanging ideas, techniques and of course recipes…see you there!
Chocolate Banana Cake
100g butter, melted
150g caster sugar
175g self-raising flour
1/4 tsp bicarbonate of soda
1/4 baking powder
4 tbsp cocoa powder
100g chocolate chips
180g very ripe bananas
3 large eggs, separate 2
50g full cream milk (liquid)
For the topping:
100g milk chocolate
50g whipping cream
some chopped roasted walnuts
Heat oven to 160C. Grease and line bottom a 9 x 5″ loaf pan with baking paper (allow it to hang over top of tin).
1. Mix together sugar, flour, leaveners, cocoa powder and chocolate chips in a large bowl.
2. Mash the bananas in another large bowl and stir in the whole egg + the 2 yolks, melted butter and milk. Once combined set aside.
3. Beat the egg whites until stiff. Set aside.
4. Add banana mixture into the flour mixture and stir until just incorporated.
5. Add 1/3 of the meringue and mix with a spatula to lighten before adding the remaining meringue. Mix gently until fully incorporated then transfer into prepared baking pan.
6. Bake in preheated oven for 70-75 minutes or until a skewer inserted comes out clean.
7. Allow to cool in the pan on a wire rack.
While cooling, prepare the ganache. Heat up 50g of whipping cream and pour over 120g of chocolate chunks, wait few minutes then stir until smooth. Cool slightly then apply to the cooled cake. Chill until ganache is set before slicing and serve.
Cheddar Cheese Sponge Cake
6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour
1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a double boiler using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
2. Add in the yolks one at a time, whisking until combined.
3. Sift the cake flour into the egg yolk mixture and mix in until smooth.
4. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till firm peaks, almost to stiff.
5. Use a whisk, mix 1/3 of meringue with cheese mixture to lighten the batter. Continue with another 1/3 portion and repeat until complete. Switch to a spatula and gently scoop from bottom of bowl and fold up on to the batter until no streaks can be seen.
6. Pour the batter into a 7″ square pan (bottom lined and sides greased) and even out the surface by tapping gently on the worktop or jiggle the pan from side to side.
7. Bake the cake with a water bath (lowest rack) at 160C for 70-80 minutes on lowest rack or till cooked.
8. Take it out and remove from cake pan immediately and cool completely on rack.
Banana Gula Melaka Sponge Cake
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana (mashed)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil
5 yolks (from eggs with average weight of 75g with shell)
1/2 tsp cream of tartar
100g caster sugar
Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.
Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.
Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.
In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.
Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.
Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.
Butter Ogura with Lemon Curd whipped cream
5 egg yolks (Large about 65g)
80g superfine flour, sifted
80 g evaporated milk
1 tsp pure vanilla extract
60g butter, unsalted
pinch of salt (omit if using salted butter)
5 egg whites
80g castor sugar
1/2 tsp cream of tartar
Utentil: 9 x 13″ swissroll pan, fully lined with baking paper
Baking temp/time: 170C/40 mins, steam baked
1. Heat up the butter until melted then pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
2. Add the milk and stir briefly to combine then add the yolks/1egg to the mixture and stir until smooth and creamy. Set aside.
3. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
4. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
5. Pour into prepared pan, shake the pan from side to side to even out the top and steam bake at 170C for 40 minutes or until cooked.
6. Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
7. Once cooled, slice into half and apply the filling of your choice on one half, then place the other half on top. Decorate if you wish. Slice and serve.
Note: I used non-dairy whipping cream, whip up to stiff then add 2 tablespoon of lemon curd and whisk until smooth.
Banana Chiffon in Muffin Cups (Adapted from Enne Ty’s recipe)
Makes 12 large muffin cups
280g banana purée
5 egg yolks (65g eggs)
50 g oil
30g caster sugar
150 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
5 egg whites
60 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar
Sift all dry ingredients and place in the bowl.
In a large mixing bowl, place banana puree, oil, sugar and egg yolks and stir until combined. Add in the flour mixture and mix with a handwhisk until fully incorporated.
Whip up meringue to firm peaks and add into the yolk batter in 3 portions. Divide equally into 12 large muffins cups and use steam bake method to bake at 160C for 40-50 minutes.
Remove from oven and immediately tap each cups on the table to minimize shrinkage.
Peach and Blueberries Cake
145gm all purpose flour
½ tsp baking powder
2 tablespoons yoghurt
3-4 canned peach halves, sliced thinly into wedges
Some frozen blueberries
Utensil: 9″ removal tart pan, greased
Preheat oven to 165C
1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one by one, beating well to combine.
2. Add half of the flour mixture followed by yoghurt and then the remaining flour, mix till a smooth batter forms.
3. Spread batter into the pan. Arrange the peach slices over the dough. Scatter frozen blueberries in between the slices.
4. Bake for 45-50 minutes or until lightly golden and firm.
5. Cool completely, dust with some icing sugar before slicing to serve.
Red Velvet Cheese Cake Brownies
Adapted from here
113g unsalted butter
60g dark chocolate, coarsely chopped
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tso red food coloring
100g all purpose flour
1/4 tsp salt
For Cheese layer:
250g cream cheese, room temperature
50g castor sugar
1 large egg
1 tsp lemon juice
Preheat oven to 170C. Grease the sides and line the bottom of an 8 inch brownies baking pan. Let the parchment paper to over hang on two sides of the pan for easy unmoulding later.Grease the paper as well.
1. In a small pan, melt butter and chocolate together until smooth. Allow to cool slightly.
2. In a large bowl, whisk sugar, eggs, vanilla and red coloring together until combined. Pour in the chocolate mixture and stir until well blended.
3. Add the flour and salt to the mixture and mix with a hand whisk until just combined.
4. Transfer the batter into the prepared baking pan and spread until even. Set aside.
5. Cream the cheese and sugar until smooth before adding the eggs and lemon juice. Cream for a couple of minutes until smooth.
6. Transfer dollops of the cream cheese mixture on to the brownies batter. Use a bread knife to swirl the batters together.
7. Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out with a few crumbs sticking to it.
8. Allow to cool completely in pan before unmoulding by lifting the parchment paper. Cut into squares and serve.