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Tuesday, 29 May 2018

Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕




I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft  and moist all times. 




If you like a more chocolatey cake, you may try out a similar recipe that I used to make my birthday cake in 2016.  << Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting >> 










Ingredients: yield one 7" square cake

Recipe adapted from here

材料:
准备一个7寸方模



(A)

70g Cake Flour 低粉 70克

1/8 tsp Baking Soda 小苏打 1/8小匙

1/8 tsp Salt 盐 1/8 小匙


(B)

5 Egg Yolk 蛋黄 5粒

1 Whole Egg 全蛋 1粒

160g Banana (mashed) 香蕉 160克,压成泥状

50g Oil 油 50克

1/4 tsp Banana Essence 香蕉香精 1/4小匙


(C)

5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

1/4 tsp Lemon Juice/ Cream of tartar 柠檬汁或塔塔粉 1/4小匙


(D)

1 tbsp Cocoa Powder 无糖可可粉 1汤匙





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in mashed banana, oil and banana essence. Mix until well combined. 
把蛋黄和全蛋打至起小泡,加入香蕉泥,油和香蕉香精。搅拌均匀。



2. Gradually sieve in (A). Gently whisk until no more lumps. Do not over mix the batter.
分次筛入材料 (A),混合均匀即可。不要过度搅拌。





3. In a stand mixer, beat egg white and lemon juice/ cream of tartar until frothy. Gradually beat in sugar. Continue to beat until the meringue is stiff, but not dry. 
把蛋白和柠檬汁/塔塔粉打至起泡,慢慢加入细砂糖,打至接近硬性发泡。



4. Fold meringue into the yolk batter in 3 batches. 
分次把蛋白混入蛋黄糊,混合均匀即可。



5. Scoop out 100g batter, mix with (D).
拿出100克面糊,加入可可粉拌均。




6. Pour 1/2 of the plain batter into the lined cake tin. Gently tap the cake tin on worktop to release trapped air. 
把一半的原味面糊倒入已铺了油纸的蛋糕模,轻轻在桌面敲几下。




7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on worktop to release trapped air.
先把2汤匙的巧克力面糊保留,把其余的巧克力面糊倒入蛋糕模,轻轻在桌面敲几下。


8. Pour the remaining plain batter onto the chocolate layer. Gently tap the cake tin on worktop to release trapped air.
把其余的原味面糊倒入,轻轻在桌面敲几下。




9. Use the reserved chocolate batter to make some pattern on top of the cake.
用剩余的巧克力面糊铺在蛋糕上层,可以随意画些简单的图案。




8. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.
放进已预热的烤箱,以140度,蒸烘法,烘烤80分钟或至熟。烘烤完成后,把蛋糕倒扣,取出蛋糕。把油纸拿掉,蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Enjoy!

Note: 

 - Every oven is different, adjust the baking time and temperature accordingly. 
 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack.




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