Soft & Spongy Banana Cake

This recipe adapted from Richard Goh has always been top in my popular posts and I have received many enquiries on how to bake it right. It look simple but sometimes due to the high oil content, it difficult to mix well which resulted a dense instead of spongy texture. To help my reader, I made a slide for this recipe showing step by step guide. I count myself lucky as I manage to get it right most of the time. Recently I tried baking it again and I'm so happy it turned out beautifully. I will be submitting this entry to Aspiring Bakers #5: Fruity March (March 2011) hosted by Jess from Bakericious.

Recipe adapted from Richard Goh baking class - stage 1
Full recipe (for half recipe refer to here )
Ingredients:
5 Eggs (large size, 65-70g w/shell)
230g Sugar (already reduced)
350-400g Banana (Ripe & cut into small pcs)
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract
180g Sunflower oil (or any vegetable oil except olive oil)




Method:
Preheat oven at 160 degree C.
Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Pour into baking tin & bake for 40 - 45mins.

Texture is very light and spongy with nice banana fragrant (usually I used Philiphines banana instead of local type), goes perfectly well with a cup of coffee/tea.

That day I baked into a 8" round tin and 7" square tin, one for myself and the other one to my uncle.

Mango Yogurt Cake

29th Apr 2009

This was a very simple & easy to do cake, recipe from my newly bought cookbook - Fruity Cakes by Alex Goh. Usually when I bought a new cookbook, I'll pick the easiest recipe to do first. I used a few mini loaf tin to bake this yummy cake.

Tested & Tasted: Very soft and light.

Mango Yogurt Cake (Recipe adapted from Alex Goh's Fruity Cakes)
Ingredients:
(A) 3 Eggs (60g ea) * 280g Sponge mix (Optima)

(B) 100g Mango yogurt drink

(C) 120g Melted butter * 60g Mango yogurt

Method:
1. Whip (A) until light. Stir in (B) and continue to whip till light & fluffly at max speed.
2. Fold in (C) & mix until well blended.
3. Pour the batter into a greased mini mould at 180 deg c for 20 mins.

My favorite banana cake recipe

I baked 2 types of banana cake on Mon night after came home from work. One of them is my all time favorite recipe from Richard Goh. This is one of the cake that I always manage to do it right. A very spongy, light and fluffy banana cake which is much lighter than butter cake.

Recipe altered & adapted from Richard Goh Baking Class Stage 1:

Ingredients:
2.5-3 Eggs (Room temp - Approx 150g)
130g Sugar (Reduced, original-150g)
200g Banana (Ripe & cut into small pcs)
150g Top Flour (or plain flour/superlite flour/cake flour)
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (or any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)
1/8 tsp Banana essense (optional)

Method:Preheat oven to 160 degree C.
Grease & line a 8" round tin with paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.

My baking - Part 2

I used to bake quite often in past ... Hope that after starting this blog, I will start again. All these cake's recipes are from Richard Goh.

I have posted some of my favourite recipes.

This is one of the best sponge cake recipe that I have tried. Recipes from Richard Goh. I always use this for all my cream cake. Though it need quite a few practices before I can master the skill of mixing the flour & butter by hand.

For Choc sponge, just reduce 10g of plain flour to choc powder.

Ingredients:
4 Eggs + 1 egg yolk
100g Sugar
100g Plain Flour
100g Butter, melted

Methods:
Preheat oven to 160 degrees C.
Grease & line a deep 9 inches round baking tin with paper.
1. Whisk eggs and sugar until stiff.
2. Fold in shifted flour by hand, using an upward circulating motion. Then add in warm melted butter & mix well until batter is shiny.
3. Pour into baking tin & Bake for 35 mins.

I baked this quite a few times for my colleagues, all of them give a thumb up for this.

I have altered the original recipe to suit my taste by reducing the sugar by 20g & replace corn oil with melted butter.

Banana Cake
Ingredients:
3 Eggs (No cold eggs)
130g Sugar
200g Banana (Ripe & cut into small pcs)
150g Plain flour
1/2 tsp Baking powder
1/4 tsp Soda
100g Butter, melted
(A bit of banana essence can be added for more flavour)

Method:
Preheat oven to 160 degree C.
Grease & line a 8" round tin or 9" sq tin with paper.
1. Whisk eggs, sugar & banana at max speed till stiff.
2. Add in shifted flour & fold well by hand.
3. Add in melted butter & mix well till shiny.
4. Bake for 40 - 45mins.

Orange Cup Cake

This is one of my favourite because it so easy and is very nice... Here the recipes:

Ingredient:
250g Sponge mix flour
4 Eggs
65g Orange juice
1 tsp Orange zest
1/2 tbsp Orange flavour
75g Butter, melted

Method:
Preheat oven to 160 degree C.
Press greaseproof paper into tall baking cups. (Paper size: Small - 4" sq / Big - 6" sq)
If you do not have the cups, you can use a 9' round tin.
1. Whisk sponge mix, eggs, orange juice, orange zest & flavour until thick & creamy.
2. At slow speed, add in melted butter till well mix.
3. Pipe into cup & bake for 20mins. (If using cake tin, bake for 40-45mins)

(This recipes make about 25-30 small cupcake)

Kueh Lapis / Yogurt Cheese Cake

Choc Brownie / Lemon Sour Cream Cake

White Fruit Cake / Cheese Cake