Banana Chiffon Cake

I'd actually wanted to bake a nutty banana butter cake but realised that all the nuts (walnuts, hazelnuts) were used up in some of my previous bakes.  Bookmarked this recipe for a long time .... Well, with a few large ripened bananas, this saved me the hassle to crack my head of what flavour chiffon cake to bake.  Baked this on a weeknight for our morning brekkie.

Recipe adapted mostly from Happy Homebaking
Below my slightly modified version.

Banana Chiffon Cake
Ingredients (make one 16 ~ 18 cm cake)
3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml canola oil
90g banana puree
1/4 teaspoon vanilla extract
55g cake flour
1/8 teaspoon baking soda

3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

Method:
1) Preheat oven to 170°C. Sieve together flour and baking soda, set aside. Mash banana, set aside.

2) Separate egg yolks/whites. I kept the egg whites in the fridge till ready to use.

3) Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, vanilla extract and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.

For Meringue:
1) In a dry clean bowl, beat the cold egg whites and cream of tartar using electric mixer till foamy, add in caster sugar in 3 separate additions and beat till egg whites turn stiff peak.

2) Fold meringue into flour mixture gently using a spatula in 3 batches till mixture is thoroughly mixed.

3) Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan).

4) Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.

5) Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

6) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

7) Turn mould upside down to cool completely before unmoulding the cake from pan.

Note:
The eggs that I used is 60g each.
I preferred to use cold egg whites to make the meringue.
You may have to adjust the temperature and timing to suit your oven.

Yummy ! Love the fragrance of the banana ! Enjoy with a cup of tea instead of the usual coffee cos I'm saving some for the afternoon coffee break.

Have a great weekend and happy baking !

 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by

 Faeez from BitterSweetSpicy for March 2015 theme - BANANA

Topo Map Love Cake

I've baked a trio colour chiffon cake here last December and thought of baking a trio colour butter cake.  Have seen many blogger pals baked this Topo Map Love Cake butter cake and decided to bake it for our brekkie.

Recipe source :
Wendy table for 2 or more
Aunty Young
Jozelyn

Topo Map Love Cake
Ingredients :
150g unsalted butter at room temperature
90g caster sugar
3 eggs (I used 60g each x 3)

1 tsp baking powder
180g cake flour, sifted
75g evaporated milk

1/2 tsp vanilla extract - for 1st portion of batter
1/2 tsp pandan paste - for 2nd portion of batter
1/2 tsp cocoa powder - for 3rd portion of batter

2 tablespoons cocoa powder for creating the topo lines

Method :
1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy, pale and fluffy (about 2 minutes).

2. Beat in eggs, one by one, beating well after each addition.

3. Sift the cake flour together with baking powder. Add half the sifted flour into the butter mixture and beat on low speed until well combined.

4. Mix in the evaporated milk until well combined.

5. Add the remaining flour into the mixture and beat on low speed until combined.

6. Preheat oven to 170°C. Line the baking pan with baking or parchment paper (I used a 9x5 inch loaf pan).
*the oven temperature may vary, do adjust accordingly.

7. Divide the batter to 3 portions. Mix vanilla extract to one portion, pandan paste to the 2nd and cocoa powder to the 3rd portion.

8 (a) Pour the vanilla flavour batter into a baking pan lined with baking/parchment paper, level it.  Evenly sift a thin layer of cocoa powder over (1 tablespoon).

(b) Pour the pandan flavour batter on top, level it. Repeat the sifting of cocoa powder (1 tablespoon).

(c) Lastly, pour in the cocoa batter, level it. With the final layer clean (no cocoa powder on it)

9. Bake for 35 - 40 minutes or until toothpick inserted into the cake and comes out clean.

After slicing the loaf ... I like the cocoa lines, kinda like one of the CNY greetings 步步高升 (going up every step of success).

So, placing some Topo Map Love Cake together with the Niangao & tangerines 年糕 & 橘子 ... looks auspicious too ^•^

祝大家: 年年高升,事业有成!
Wishing you success and prosperity !

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Melting Moments

Last year I made these very delicate and fragile cookies for CNY and were very well received by my family.  Yes, indeed very addictive and we all liked that 'melting moment' as soon as we closed our lips. Mmmm yummy!

So for this year, it's the 'repeat order' for our homebaked CNY cookies.  This year's Valentine's Day falls few days before CNY and I'm "killing 2 birds with 1 stone".  Piped into rosettes and a few big V like heart shapes, making them look lovely ^-^!

Recipe adapted from : Joy of Baking

Melting Moments

Ingredients :
1 1/2 cups (195 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) confectioners sugar (powdered or icing)
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Instructions:
In a medium sized bowl whisk together the flour, cornstarch and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm. (I omitted this step as I'm using piping bag)

Preheat oven to 170 degrees C and place rack in center of oven.
* the oven temperature may vary, do adjust accordingly.
Line two baking sheets with parchment paper.

Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking sheets lined with parchment paper. Space the shapes well apart.

Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper.

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.

Makes about 3 dozen cookies.

"Valentine's Day is celebrated on February 14. It is a festival of romantic love and many people give cards, letters, flowers or presents to their spouse or partner."

Melting Moments to all who celebrates Valentine ...
♡ Happy Valentine's Day ♡

 &

Wishing you happiness and prosperity in the Year of The Ram

My last batch of lovely homemade cookies for our 2015 CNY cookies ^-^!

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event:  Theme

My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by

Victoria of  Baking Into The Ether

Also

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Crispy Oatmeal Raisin Cookies (CNY cookie #5)

When I saw the word 'oatmeal' used for baking CNY cookies ... Yeah ! an easy solution to 'get rid' some of the instant rolled oats ... hee .. hee !
This easy recipe shared by blogger pals Kimmy and Esther definitely saved my day ... ^-^!

Crispy Oatmeal Raisin Cookies 
(Yields about 60 - 64 pcs)

Ingredients
170g unsalted butter, softened
70g brown sugar
70g caster sugar
1/2 of a large egg
3/4 tsp vanilla
130g instant rolled oats
172g all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg (omitted)
70g raisins

Method :
1) Line baking sheets with parchment paper.
In a large bowl, whisk together the oats, flour, salt, baking soda and cinnamon.

2) Cream butter and sugar in a mixing bowl until light and fluffy.

3) Beat in the egg and vanilla extract.

4) Fold the dry ingredients into wet ingredients until just combined using low speed.

5) Stir in the raisins.

6) Scoop about a tablespoon of cookie dough and place on baking sheet leaving some space in between.  Press lightly to flatten dough.  The cookies will spread out a little.

7) Bake cookies in preheated oven at 170 degrees C for 15 minutes or until golden brown.
* the oven temperature may vary, do adjust accordingly.

8) Remove and leave to cool on wire rack before storing in air-tight container.

Boy   : Hmm ... nice crispy oat ... nice fragrance too !
Mom : OK enough ... no more sampling .... else nothing left for CNY celebration ... This container is sealed ... CANNOT OPEN it until CNY !

Adding another easy to bake, tasty and fragrance Crispy Oatmeal Raisin to our CNY cookies ^-^!

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event:  Theme

My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by

Victoria of  Baking Into The Ether

Also

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Stir-fried Prawns with Lychee

These two cookbooks have been hibernating the longest time in the store room. I bought these cookbooks more than 20 years ago. From the covers of the cookbooks, they looked new and seemed not used as frequently. Actually, I've tried quite a handful of her recipes during those first few years when I own them. I scribbled briefly the recipes on some papers as I don't want to dirty or wet the cookbook. After a few attempts, I don't really need to refer to the cookbook for certain recipes.  Also, when my kids were toddlers, I had to focus on making kids menu then. Hence, these cookbooks were 'chucked' aside :(  Out of sight ... out of mind ...

Not sure if you own any cookbook by Charmaine Solomon? If you don't and have not heard of her, check out the link here
Her recipes are full of Asian flavour, authentic, and delicious.

I've cooked this dish a few times. Sometimes with variations like substituted lychee with pineapple, prawns with fish fillet etc.

Recipe adapted from the cookbook of Charmaine Solomon.
Below my modified version with slight changes made :

Stir-fried Prawns with Lychee 
Serves 4
Ingredients :
600g medium-size prawns
1 teaspoon cornflour
1/2 teaspoon salt
1 tablespoon egg white
1/2 teaspoon finely grated ginger
1 small clove garlic finely chopped
1 red capsicum
1 large canned lychees (about 16 pieces)
2 tablespoons canola oil

Sauce
1 tablespoon tomato ketchup
2 tablespoons of calamansi juice
1 teaspoon cornflour
1 teaspoon sugar
3 - 4 tablespoons of lychee syrup
Some water about 50 - 80ml
Pinch of salt
Mix the sauce ingredients and stir until sugar dissolved, set aside.

Method :
1) Shell prawns, leaving the tail on. Remove vein and slit prawns almost through on back curve. Rinse in cold water and dry on paper towel.

2) Mix prawns with cornflour, salt, egg white and ginger. Cover and chill 30 minutes.

3) Cut capsicum into squares, discarding seeds and membrane.

4) Drain the lychees (keeping some syrup for the sauce).

5) Heat 1 tablespoon cooking oil in wok/pan with medium flame and add prawns and stir-fry, tossing until they turn pink and start to curl. Remove from wok/pan.

6) Wash clean wok/pan. With medium flame, add remaining cooking oil and sauté chopped garlic, add capsicum and stir-fry 1 minute. Return prawns to wok/pan, add lychees and sauce. Stirring constantly until sauce thickens (about 2 - 3 minutes or prawns are cooked through).

Served immediately with hot rice.

My notes:
In step 6: If you are using a non-stick cooking pan, just use the kitchen towel to wipe off the grease or liquid instead of washing it as non-stick pan should be cooled completed before washing.

I cooked this dish for CNY reunion dinner a couple of times. The word for prawn (虾) sounds like “ha” and 荔枝 sounds like 利事 in Cantonese and some other Chinese dialects, hence symbolize laughter (笑 “哈哈”), happiness and auspicious. Very flavourful with tangy sweet taste! And, love the bright red auspicious colour too ^-^!

祝: 笑口常开, 万事如意
Wishing you happiness and prosperity 

Enjoy & Happy Cooking!

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Almond Cookies (2015 CNY cookie #4)

Oh Gosh ! the bake list for my 2015 CNY cookies is getting longer and longer ... Sometimes it's "the mind vs heart".  I wish I could just "ding" with a magic wand and all my desired cookies just appear on the table in split seconds!  How nice!

I like almond cookies.  So, definitely this is my "to-bake list".  I first saw this recipe posted in Aunty Young's post and really felt very encouraged when she replied my comment "since you have bookmarked few recipes then start to bake! Don't let me be alone. Come on, more people more merrier !"
I'm so motivated and immersed in the festive mood now! Especially after I've baked Pork Floss Cookies, Sesame Peanut Butter Cookies and the recent Pineapple Tarts ... really starting the 'dough' rolling for the more the merrier in baking CNY cookies !

Recipe source : Aunty Young
Also shared by Esther and Joceline

Almond Cookies (杏仁酥）
Ingredients (Yields about 58 pcs)
110g almond powder (I used Almond blanched powder superfined)
165g cake flour
50g icing sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
85g corn oil

Egg wash : 1 egg yolk + 1 tsp water as I preferred lighter colour.

Method :
Mix ingredients together, then pour in corn oil and knead into a dough.

Divide the dough into 8g each, shape them into balls (grease your palm if necessary) and arrange on baking tray.

Brush with egg yolk, then spinkle some chopped almond on top.

Preheat oven at 160°C, bake for 20 minutes.
* the oven temperature may vary, do adjust accordingly.

Done ! It took me slightly more than hour to finish baking this batch of almond cookies.

My big kids commented that these cookies tasted soft, very nice and full of almond fragrance too.

Well, another easy to bake but yummy-licious CNY cookies ^-^!

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event:  Theme

My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by

Victoria of  Baking Into The Ether

Also

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Abalone and Asian Slaw with Oriental Dressing

Got a copy of this free magazine and was pretty excited to checkout any good deals of products for CNY shopping. Flipping the pages, oh! surprised and delighted it featured a few CNY recipes too.  So here's my sharing of this easy and tasty refreshing salad adapted from Chef Eric Teo.
Hua Tiao wine is the only ingredient I've omitted as I don’t have any on hand.

Some prepared ingredients :
Pomelo, green lime and of course a
can of your choice abalone

Refer to this pic for the recipe :

Ready for our indulgence !

If you're planning to whip up some special lavish CNY dishes during the festival period, perhaps to consider this easy to prepare tangy oriental abalone salad ^-^!

吉祥如意, 年年有余
Wishing you a prosperous Chinese New Year.
Every year may you have abundance in your life !

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House