Banana Hazelnut Chiffon Cake

Oh no not another chiffon cake! hehehe can't help it as I wanna to use up the ripen bananas for baking before the 2 monkeys in the house snap them up ^0^ Actually I just want to attempt my banana chiffon cake again which I've failed miserably before. This time round I've tried a recipe from a Japanese cookbook and it worked out beautifully! If you read through the recipe of my past few chiffon posting, you will notice that I did not add cream of tartar into the meringue. By just using cold egg whites and beating in the sugar till stiff peak, the structure still turn out very well despite the absent of cream of tartar. 

I prolong the baking time to 50mins to ensure it is thoroughly baked

Yeah the whole cake is nicely browned!

Lovely bananas flavour without additional artificial flavouring needed, moist and fluffy. With added grounded hazelnut did not alter the taste, just added texture to this light chiffon cake.

Recipe ref : “超Q润威风蛋糕” by 赤堀博美

Ingredient 

• 80gm egg yolks 
• 60gm sugar
• 80gm corn oil
• 80gm milk
• 300gm ripen banana, mashed & mixed with 2 tsp lemon juice
• 1/2 tbsp vanilla paste
• 160gm cake flour
• 50gm ground hazelnut
• 1/4 tsp salt
• 1 heap tbsp of Nutella
• 280gm cold egg whites 
• 40gm sugar

Method

1. Beat yolks and sugar until pale and fluffy. Add in oil, milk, and vanilla,  stir well to combine. Add in mashed bananas.
2. Sift in flour and salt and fold till smooth batter formed. Stir in ground hazelnut.
3. Weigh about 200gm of the batter and add in Nutella. Mix well.
4. In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
5. Scoop 1/3 of the beaten whites into the Nutella batter. Mix well. Fold in balance meringue into plain batter.
6. Pour the 2 mixture alternately into an ungreased tube pan and bake in preheated oven at 180 deg cel for 45-50 mins.
7. Remove pan from oven and invert onto wire rack to cool completely before unmoulding.

This post is linked to Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom's Mom Kitchen Diary

Cook Your Books #24 by Kitchen Flavours

Sour Cream Pancakes

Good morning to a beautiful Sunday! Let's have some quick and yummylicous pancakes for breakfast today. Of all the pancakes I've made, this is the most moist and rich pancakes I've tasted! To cut down the richness of these pancakes, I served it with lots of fruits at the sides, but my kids as usual, loved it with lots of maple syrup hahaha...

Mixing the sour cream into flour mixture followed by the eggs, and the batter is ready!

Not able to get really round edges as the texture is really soft and delicate

Wanna have a bite? 

Recipe ref : thepioneerwoman.com
Ingredient

• 250ml sour cream
• 100gm plain flour
• 2 tbsp fine sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla paste
• butter, for frying

Method

1. Whisk eggs and vanilla together.
2. Stir flour, sugar, baking soda and salt in a mixing bowl.
3. Add sour cream and fold into the flour. Stir in beaten eggs till just combined. Do not overmix.
4. Melt some butter in a pan over medium low heat. Scoop 1/4 cup batter onto the pan. Cook on the first side until bubbles start to form on the surface and edges started to brown. Flip to the other side and cook for another minute. Pancakes will be on the softer sides! Carefully remove pancakes from the pan and repeat with the remaining batter. 
5. Serve warm with maple syrup and more butter if desired!

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe