Wk16 A Bake A Week ~ Banana Cake

What shall we bake ? A Bake A Week ~ WK16 ~ Banana Cake | Richard Goh’s Method.

Last week, Wk15, I baked a banana cake BUT because I ran out of bananas, only had 200g and no banana paste, accidentally measured the flour with 1 tsp salt and 1/2 tsp baking soda instead of half of it, I decided to still go ahead with the full recipe. ALAS! There wasn’t much banana smell. I added much vanilla paste and extract, hoping to compensate it. Just wasn’t the same.

 

WK14 Baked Banana Cake

  
looks good just not enough banana smell

WK14 Banana Cake


It looks good, taste fluffy. Just not buttery , not banana banana smells and taste. Sigh. Since I am going to do again this week, decided not to post first. 

 Bought 6 bananas on Monday to make the cake.

Today,  my bananas went too ripe. Decided today is the day to make it! 

 

Banana Cake in the oven

 

Cooling the cake ~ super bananas smell

 
This time, I had enough bananas and bought banana paste from Sunlik. The result is super banana fragrant smell! Cooling now. Tomorrow, I will cut and post the photos on my Instagram and Twitter. Follow me in my experiental journey in photos 😝

Original recipe from Richard Goh who teaches in CC. Post here for my reference because it’s not easy to use the hand folding in technique. Not spatual nor hand whisk. For about S$80-90 8 lessons, that’s only 10bucks per lesson to learn 2 recipes and bring 2 huge slices of cakes, I urge you to learn from Richard Goh who teaches in various community centers in Singapore. He also teaches decorating classes which learns the cutting the shapes techniques. 

My version on Richard Goh’s Banana Cake

  1. 400g bananas mashed
  2. 1 tsp banana paste ( from the fridge @ Sun Lik)
  3. 1 tsp Vanilla extract 
  4. 5 eggs ( 60-63g with shell)
  5. 200g caster sugar
  6. 300g cake/top flour (prima)
  7. 1/2 tsp baking soda
  8. 1 tsp baking powder (double action from PH)
  9. 200g butter ( I used salted, if unsalted is used, add a pinch of salt) ~ melted over a bowl of hot water ~ golden churn brand

Preheat oven 160 degree C, top bottom heat.

Grease 9″square aluminum tin, line with baking paper- bottom and sides.

(A)Put items 1-3 in a bowl, mash and mix up. 
Put items 4 &5 with A into the electric mixing bowl, high speed, whisk attachment, whisk 10-11 mins or until it becomes very thick. It should have a thick consistency and drips slowly down from the whisk. Handheld beater will be slightly longer. I took 12-13 mins, maybe due to my bananas were slightly more than 400g.

Sift twice items 6-8 , make sure melted butter is warm to touch ( on the bowl). 

Using hand folding technique, pour 3x sifted flour mixture into the beaten batter. After pouring  the last flour mixture, pour the warm melted butter all in , and hand folding quickly till batter is shiny, no flour traces. Here, the batter will deflated to about 2/3 size. Becareful not to OVERFOLD! 

Pour into the prepared tin. The last remaining batter at the bottom, if oily, DO NOT POUR in the tin. Waste it. Else the center will sink slightly and oily.  Bake @ 160 degree C for 40-50mins. 

Note: My cake took about 60mins. After 30mins in the baking, I reduce to 150 degree C. At 50mins, I use the black tray to shield on top of cake as the cake gets darker and darker on top. Press lightly on cake and if bounce back and the sides leave the tin, it’s ready! 

Invert to cooling rack, peel off the paper and cover back the cake with that paper and continue to cool. This allows the cake to cool and still stays moist. Remember, don’t use fan to cool your cake, else your cake will be drier.

Enjoy with a nice cuppa tea or coffee! 

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Week 14 Bake ~ Mini Lemon Cheesecake

A Bake A Week starts this weekend since 1st April is on Friday.

This week’s bake is mini lemon cheesecake. Original recipe from Eugenie Kitchen’s mini cheesecake ~http://eugeniekitchen.com/mini-cheesecake/

I wanted to make other cheesecake but alas, don’t have Korean strawberries at Giant Sat morning and I need to go out so by the time I go back home at 10pm, I checked my fridge and found I have all the ingredients stated on Eugenie Kitchen blog, so I decided to make this instead.

The changes I made are as follows:

Sugar reduced to 110g

Added Zest of 1 lemon and lime, 1tsp lemon essence 1 Tbsp vanilla essence. Cowhead brand cheese block of 227g, all in.

Mini Lemon Cheesecake

 

Not too shabbgy, eh?

 
After a night chilling in the fridge, even though it doesn’t look very nice, sigh, the taste is ok. Just a little sweet. Either I increase the tartness or reduce sugar. Will do again.

Well, these will be going to my colleagues on Monday 😜 

Honey Milk Bread

 
Ending WK14

 with Honey Milk Bread using my Pano Bread maker. Modified recipe @ https://conallegro.wordpress.com/2015/06/07/bread-bread-bread-panasonic-breadmaker/

Will be my sandwich breakfast for tomorrow 😋, can’t wait! 

Once a year affair ~ Pandan Kaya Cake

Yup, last post was the pandan essence. Today made pandan sponge cake then the kaya ~ the real 16 egg yolks kaya. 😅

When I first looked at the recipe during the class, I was shocked. It’s the amount of egg yolks that made me go “ooooo so this is why it taste so good! Eh high cholesterol siah! ” 😱

Anyway, after a battle in the kitchen and relook the recipe several times, I finally put these pandan sponge cakes into the oven to bake. Seriously, it’s been a long time I baked a cake. Really and almost forget how to do it. 

baking the sponge cakes…

Cake is double recipe, kaya is double recipe

Cake recipe didn’t reduce sugar at all. 

Kaya sugar level reduced to 106 g but I added at least 5+ 3 tsp of brown sugar when I taste the Kaya whilst it is thickening at the pot. Agar agar was added with additional 1/2 tsp more so it is much firmer and look and taste more like the real thing. 

 Recipe cannot be shared because this is Valerie Kong’s recipe. She still teach at CC and other schools for her livelihood. Please support to attend her classes. Not very expensive at the CC. But this year, increased price to S$42 because the CC increased their fees with her. She didn’t increase her price. Sigh.

cross sectional

  

bleeding wordings. this is from the instant cream

 
Honestly, besides the bleeding wordings, it looks and taste very nice. Not too sweet. 

The icing that pipe the wordings is store bought from cold storage. Never buy that!!!! It’s bleeds! 😱

成功! 

Haha I still have another cake at home and it looked better. 

 

Another cake @ home

 
This looks much better. In general, the taste is there, the look is there. I still find it a little sweet but my parents think it is just right.

Thank God for this success…. Didn’t think I will make it sigh …

Pandan Juice… Very green

See the dark green bottle? 

This is the essence of the essence of panda juice.

Potent. 😱

the very essence of panda juice

  

see the difference

 
Left them in the fridge and wait for the essence to settle down…. 

  

big container contains top part of pandan juice for agar agar later


This is the only thing that I don’t like to do every year. Need to do this in advance because you need to wait for it to settle down. Also takes a lot of time to blend these pandan leaves…. Don’t know why I take so long, sigh.

#conallegro
 

Orange Butter Cake ~ Adaption of Mrs NgSK’s 

This is probably the last time I buy this type of paper tins from PH. They burnt easily at the edge and it is flimsy to hold before filling the cake dough. I was even worried it may leaked but Thank God, it didn’t. 

To remember better my adaptions, I decided to post my adaption recipe here rather than just refer the original one. Always forget what I amended. This recipe originates from Table for 2… or more by Wendy whose recipe really is super good. 

Of course, you have to also consider the type of butter, individual oven temperature and your eye in creaming the butter and folding the egg whites.

Oven : Rowenta , top & bottom heat, 160 dc, preheat 15mins

Machine:
Kenwood Chef & Kenwood handheld  

Orange Butter Cake  ~ Double recipe

460gm butter (golden churn tin butter : it is salted), softened but cool

400gm eggs, seperated yolks and whites
(7 egg yolks and 7 whites based on 60g with shell.)

100gm castor sugar (to beat with egg whites) + 300gm castor sugar/ reduced to 200gm (to beat with soften butter)

400gm self raising flour, sifted

120ml milk(Meji low fat)

2 tsp vanilla essence

2 tsp orange blossom water

2 tsp orange paste

2 orange zests, do not grate the white parts

Preheat oven @ 160 degree c top & bottom heat. Rowenta is actually slightly hotter oven. The original recipe is 170 degree c.

A
1)Using K beater, cream butter to loosen the butter ( in case it’s still hard) at speed 2 , add 200gm sugar and cream at speed 3 ~ medium speed until pale and fluffy. Stop the machine and Scrap the sides a couple times. Do not over cream else the cake will be very oily after baked. 

2)Add vanilla essence, orange blossom water, orange paste, orange zests and beat at speed 2 to just mix well.

3)Add egg yolks one at a time, beat well after each addition. Scrape sides before adding last egg yolk and beat to just combine well.

4)Sift in half of 400gm flour and use the machine to mix at low speed to just combine.

5)Pour in half portion milk, combine well & add the rest of the milk and combine well.
*You don’t want to pour all the milk at once else the batter is too soggy and batter may seperate. If the batter doesn’t mix well, stop the machine and use spatula to hand mix until just combine.
6)Sift in the remaining flour to just mix well using machine. Use low speed then increase to speed 1 for a few seconds to just mix well. Scrape sides & use hand spatula to just combine. Be careful not to overmix.

B
1)Use handheld mixer, pour egg whites in a clean bowl and beat at medium speed till it looks like facial foam. Add 100gm sugar in increments of 3x. Beat till stiff peaks.

Combine B into A:
1)Put half stiffed egg whites into butter mixture and let mixer, speed low, mix just combine.
2)Fold in the rest of stiffed egg whites by hand spatula, gently, but surely until the whole batter is harmogenously combined. Do not overmix else the egg whites inside will deflate.

Pour equally into your desired tins. Make sure only slightly above 1/2 of tin is filled. Level gently.

Bake at 160-170 degrees c. Start timer at 30 mins and check. If the cake is still rising, its not ready yet. If the top is getting dark, reduce to 150 degees c. Once the cake stop rising and falls back a little, it means you can test the cake. Insert skewer to check batter has dried and gently press the top. If you don’t hear any sound(egg white bubbles are gone) and cake top spring back when pressed(gently!), you can take the cake out to cool.  

My cake was a little charred at the sides. Took me 50mins in total. Probably due to the thickness of the cake ~ double recipes.

Orange Butter Cake