Home Recipe Bake Temptation Chocolate Banana Cake Recipe

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

Sukiyaki 鋤焼 | Dinner At Japanese Sensei House

When I was working in Japan, I attended Japanese class in order to improve my Japanese language. I have a Japanese teacher who taught me the Japanese language for about a year when I stayed there. Before the training end, I was invited to her house for dinner. I feel glad to have the opportunity to visit her house.

 

Cosway Bread Maker Machine

This is a new bread maker that I bought some times ago. After the first unit of bread maker that I bought from Cosway, this is the 2nd unit that I bought from there. It is mom's birthday present. The new bread maker comes with more functions compare to the first one, and it can make bigger loaf. The additional functions that attract me are "bake cake", "make jam", "bake only". I am not sure how delicious the cake is if you bake with bread maker. Well, I will try it! The "bake only" function is good where you can let the machine prepare the dough at first, and then remove the dough from machine and roll it to small ball (add some filling too), then put back to the machine for "bake only", so you do not need to always make a "Gardenia" or "High 5" bread, and it does not required oven.

 

香港,澳门,珠海,广州,深圳 六天五夜 行 (第五章)

今天是行程的最后一天了,不舍的心情涌了出来。没关系,好好享受这一天吧! 26/10/2012 8:30 感谢导游把我们带到一家卖玉的店,让我们有机会遇见全香港最有孝心的儿子。由于这位儿子妈妈的脚不方便行动,所以这位身为儿子的,代替母亲从香港赶来广州拜佛。好虔诚,好孝顺啊! 母亲就是这玉店的老板,所以这个做儿子的就是代妈妈拜了神后,再来这店面做生意,就这样巧合下,才有机会迎接我们这一团。这儿子还说,他的妈妈是在大马嫁过去香港的,所以和我们这班马来西亚的团友就算是瞒亲的啦。儿子的这一番话是在是感动呐。。。但,我信你才怪!听到这个"儿子"的废话,什么肮脏话都想骂出来,不骂实在对不起自己的心脏,让自己压着气,心脏却气得跳到乱七八糟实在不好! 这"儿子"还说今天是不做生意的,看看就好,叫我们不要买。每个玉的价钱是上百上千元的,但因为我们是"亲人",原本上百的玉只卖人民币50,你信吗?信你才怪!实在看不过这种耍生意的手法,一来浪费时间说废话,二来看到这种虚伪的做法,实在看不下去。 还好,最庆幸的是,本团是没有任何人购买任何东西的。谢谢大家合作!要是这样也有人购买,实在是。。。无话可说啊!我说嘛,做生意,老老实实好的,别转弯抹角,虚虚伪伪,这招不流行了啦!   26/10/2012 10:30 发泄完毕,到了吃午餐时间,没错,听废话听了一个早上。接下来,吃深圳金钱豹自助餐时间到啦!这里有上百种的食物,有中餐,日本餐,西餐,意大利餐,海鲜类的,烧烤类的,果汁,蛋糕甜品,雪糕等等。。。任你吃。领队说,这一餐要RM100++的,还满贵的呢。
Temptation Chocolate Banana Cake Recipe PDF Print E-mail
Written by Administrator   
Friday, 22 November 2013 14:31
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ChocBananaI am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago.

ChocBanana_5

Let me share the recipe of this chocolate banana cake with photos I have taken.

Recipe
Ingredients
Chocolate Sponge Cake
260g sponge cake mix
260g eggs
70g hot water
1tbsp chocolate powder
80g melted butter

Chocolate Ganache
100g chocolate (cut to small pieces)
50g fresh milk

Filling
400g whipped fresh cream
150g chocolate ganache (you may add all or leave some for decoration)
3tbsp coffee kahlua (optional)
8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana)

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Method
For chocolate sponge cake:
1. Mix chocolate powder and hot water.
2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes.
3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.
4. Lastly, combine melted butter with sponge mixture.
Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.
5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.
6. When the cake is cool, slice to 3 pieces in horizontal.

For chocolate Ganache:
1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted.

For filling:
1. Mix whipped cream and chocolate ganache until combine = chocolate cream.
2. Remove banana skin, slice half into horizontal.

To assemble cake:
1. Place a slice of chocolate sponge cake on cake board.
2. Evenly pour a table spoon of coffee kahlua on sponge cake.
3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.
4. Arrange banana on top of chocolate cream.
5. Spread another thin layer of chocolate cream to sandwich the banana.
6. Sandwich cream and banana with second slice of chocolate cake.
7. Repeat step 2~6 for second layer.
8. For last layer, pour a table spoon of coffee kahlua on sponge cake.
9. Decorate accordingly.

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Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy
Everyday"!

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