Banana Chiffon Cake

Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.

[Adapted and modified from Kathrine Kwa's Banana Chiffon Cake recipe ]

Level: Intermediate

Ingredients

• 5 egg yolks
• 50ml milk
• 50ml oil
• 150g banana (about 2 big ones), mashed
• 120g flour
• 1/4 tsp salt
• a handfull of dark chocolate chips (optional)

• 5 egg whites
• 90g sugar 

Directions

1. Preheat the oven to 150C. 

2. Separate the eggs into whites and yolks in two big bowls.

3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.

4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. 

5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.

6. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.

7. Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.

Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting

Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.
[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]
Level: easy
Ingredients:

•  1 cup + 2 tablespoons flour (150 g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup soft dark brown sugar (100 g)
• 1/3 cup vegetable oil (80 ml)
• 2 eggs
• 1 medium carrot, grated (120 g)
• zest of 1 orange (optional)
• 1/2 cup chopped walnut (60 g)
• 2 tablespoons raisins 

Cream cheese frosting:

• 20 g butter
• 1/4 cup brown sugar
• 75 g cream cheese 

Directions:

1. Preheat the oven to 170° C. 
2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake




[Adapted and slightly modified from: ieatishootipost.sg]

Level: Intermediate

Ingredients:

• 6 egg yolks
• 250 g cream cheese
• 70 g sugar (half of total 140 g)
• 60 g butter
• 100 ml milk
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 60 g flour
• 20 g cornflour
• 6 egg whites
• 1/4 tsp cream of tartar 
• 70 g sugar (half of total 140 g)

Directions:

1. Preheat oven to 200℃.

2. Grease an 8-inch cake pan and line the bottom with baking paper.

3. Whisk cream cheese until smooth.

4. Add the yolks and 70 g of the sugar and mix well.

5. Warm milk and butter in microwave or stove then whisk into batter.

6. Add lemon juice, lemon zest, a pinch of salt and mix well.

7. Sift both types of flour into the mixture and fold until combined. 

8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.

9. Gently fold the whites into the yolk batter until no visible white patches. 

10. Pour into cake pan and tap pan on counter to release trapped air bubbles.

11. In preheated oven, bake in water bath for 15 minutes and lower to 160℃ continue to bake for another 40 minutes.

12. Allow cheesecake to cool and serve chilled.

Simple Moist Chocolate Cupcakes (Half banana version)😁

A simple and really delicious chocolate cupcake recipe. It's so moist that it melts the minute it enters your mouth. =D

  Eating this cupcake plain is simply so satisfying. Dipping it in coffee, topping it with whipped cream or icing, yummy! As for me, i had some leftover bananas in the fridge, so why not just toss em into the cupcake? Chocolate banana cupcake babe~~ I like it when the bananas are still warm and kinda oozing out from the cupcake. Well of course the bananas are optional, but u can toss some of your leftover fruits into the batter too! No prob. :]

(So this is the half banana version i'm making)

  The picture may look a lil disgusting or less appetizing, but trust me. It's delicious! 

Now let's get started~ ;)

[Adapted and slightly modified from bestrecipes.com.au] Website: http://www.bestrecipes.com.au/recipe/simple-chocolate-cupcakes-L5862.html

Prep time: 15-20 mins

Cook time: 

• 15-18 mins (regular muffin tin)

• 10-12 mins (mini muffin tin)

Level: Easy

Serves: 12

Ingredients:

• 3/4 cup plain flour

• 1/4 cup cocoa powder 

• 1/2 cup caster sugar

• 2 tsp baking powder

• 1/2 tsp vanilla or vanilla essence

• 80g butter

• 2 eggs

• 1/2 cup milk

• some chopped bananas, or other fruits you preffer (optional)

Directions:

1. Preheat oven to 160∘C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.

2. Sift all dry ingredients into a mixing bowl.

3. Make a small well in the middle of the bowl and then add remaining ingredients.

4. Beat on low speed with electric mixer until just combined.

5. Scrape down side of bowl and beat on medium speed for a further two minutes.

6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins.

(As for the fruits, you can mix some into the batter that is already in the muffin tins)

7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.

8. Stand for 5 minutes and then turn out onto wire rack to cool. (Oops... Tissue not required~)

9. Iced or leavenplain if preferred. 

Hope you enjoy!