As usual, Dec is always a busy month and with holidays, festive season celebrations, there's not much time left for baking and blogging. Hence, this space has been very quiet for more than a month!!
Nevertheless, to close year 2009, these are a few bakes that have not been posted. These are the not-so-satisfactory ones, except the last being a Banana Chocolate Cake which i did for my elder brother's birthday. Fortunately, it was a very well-received cake and it gave my baking-blogging 2009 a sweet closing ;-)
Strawberry Chiffon Sponge Cake
Portugese egg tarts
Banana chocolate cake
Other than a sweet closing for 2009 in terms of baking, we had a wonderful time spent together as a family with our loved ones; our unplanned & impromptu night began with a simple dinner fare, followed by a ride to mt. faber (which was surprisingly very crowded) and ended up counting down at an almost secluded place - Soprano at Wessex Estate. That made our first second of year 2010 filled with love, joy, fun and warmth!!!
Happy New Year to everyone & thoroughly enjoy yourselves in year Twenty Ten B-)
203g whole eggs (6 nos.)
32g egg yolk (2 nos.)
135g caster sugar
32g vegetable oil
21g cocoa powder
106g cake flour
1g baking soda
1) Warm vegetable oil and put in cocoa powder until well mixed and dissolved. Set aside.
2) In a large bowl, add eggs, sugar, salt and beat on HIGH speed until foamy and double in volume, and sugar dissolve.
3) Add in glucose and beat on MEDIUM speed until ribbon stage.
4) Sift flour and baking soda over beaten egg mixture. Mix flour on LOW speed for 3 seconds just to combine most of the flour. Thereafter, turn to MEDIUM speed for approximately 20 seconds until mostly incorporated. Fold in the remaining traces of flour using rubber spatula.
5) Scoop some egg mixture and add into cocoa powder mixture to lighten the mixture. Thereafter, pour into egg mixture, add in milk and fold till well combined.
6) Pour batter into 8" round cake tin and bake at 170 deg C for 35 mins.
7) Invert the cake tin on cooling rack after removing from oven.
2-3 Delmonte bananas
250g non-diary whipping cream
35g cocoa powder
35g hot water
2tsp instant coffee powder
1) Mix cocoa powder and coffee powder with hot water.
2) Whip the cream until stiff peak.
3) Add the cocoa-coffee mixture to the whipped cream.
Ganache300g whipping cream
250g melted chocolate
1) Mix all ingredients and microwave till well combined and smooth.
2) Leave to set before pouring onto cake.
1) Slice the sponge cake into 3 layers.
2) Spread the chocolate filling on the first layer, and put freshly cut banana slice on the cake, and spread some chocolate filling on top of the banana slices.
3) Repeat Step 2.
4) Cream & crumb the entire cake with remaining chocolate filling.
5) Put the cake in the fridge for 10 mins so that it will be easier to spread the chocolate ganache.
(Note: I got problem with the chocolate ganache as it was either too watery or too solidified to spread or pour nicely on the cake. I ended up putting into the microwave to liquidify it, and back to the freezer to solidify it, a few times of doing the same thing just to get the right consistency. By then, my kitchen top and floor were in a mess, and had to clean up frequently as my house ants were very active & alert that day!!)