Oreo Banana Sponge Cake

Source : Richard Goh via Wen’s Delight

Ingredients:

2.5-3 Eggs (Room temp - Approx 150g)

130 gr Sugar (Reduced, original-150g)

200 gr Banana (Ripe & cut into small pcs)

150 gr Cake flour

1/2 tsp Baking powder

1/4 tsp Baking soda

100 gr Oil (any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)

Optional : Few pieces Oreo biscuits (crushed)

Method:

- Preheat oven to 160 degree C.

- Sieve flour, baking powder & soda together.

- As I only use hand mixer, I whisk eggs and sugar at max. speed till stiff/ribbon, then add-in banana, mix until well incorporated.

- Fold in flour & Oreo, mix well. (Can use spatula or hand to mix)

- Add in oil & mix well till batter is shiny & flowing.

- Bake for 40 - 45mins or until cook.

Below is the original flavour, if you want to bake into bigger cake (9 or 10 inch square tin), you may refer here.

Baileys Chocolate Cake

Source : Jasline N. ( originally. Bakers Royale Guiness Chocolate Cake )

INGREDIENTS

95 gr Cocoa powder ** (I used Valrhona)

300 gr Sugar

250 ml (1 cup) brewed strong coffee, can be hot or at room temperature

225 gr Butter, chopped

375 ml Baileys Irish Cream

2 eggs

1 teaspoon vanilla extract

250 gr Plain flour

1¼ tsp Baking Powder **

½ tsp Salt

Optional: Chocolate ganache topping or icing sugar

METHOD

- Preheat the oven to 160 degrees Celsius.

- Combine the plain flour, baking soda and salt in a small bowl. Set aside.

- In a small pot, heat the mixture of cocoa powder, sugar, coffee and butter on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved.

- Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.

- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.

- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (in liquid) and bubbly (because of the reaction between the baking soda and the cocoa powder).

- Pour the cake batter into the 8 inch square tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.

- Bake the cake for 1hour. Cover the top of the cake with aluminum foil and continue baking for 30 minutes or until it cooked.

- Leave the cake to cool on a wire rack.

- Optional, spread with chocolate ganache or sprinkle with icing sugar before serve.

Note :

** If you use Dutch-Processed or Alkalized Unsweetened Cocoa Powder ( eg. Valrhona, Van Houten, Lindt or Poulain) use Baking Powder for this recipe. However, if you use Natural Cocoa Powder (eg. Helshey’s or Ghirardelli) you may substitute with Baking Soda. (Reference. JoyBaking - Cocoa Powder)

Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

Ingredients:

(A)

3 Egg yolks

1/8 tsp Salt

25 gr Oil

25 gr Milk

1/2 tsp vanilla extract

32 gr Cake flour

8 gr Green tea powder

1/8 tsp baking powder (sift together with flour & green tea powder)

(B)

3 egg white

1/4 tsp cream of tartar

50 gr Caster sugar

(C)

150 gr Non-dairy whipping cream

75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

Method:

- Preheat oven to 175℃。

- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.

- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Meat Floss Seaweed German Cookies

These savoury cookies are very addictive. Just don’t realise it that I almost finished half of container by myself in one day. Thanks Baking Tai Tai for sharing this super yummy recipe.

Source : Baking Tai Tai

Ingredients: (with modification)

125 gr Butter

25 gr Icing sugar (shifted)

100 gr potato starch

100 gr plain flour

Combination 40 gr meat floss + 10 gr Korean salted seeweed

Method:

- Beat butter and icing sugar till fluffy and lighter in colour.

- Shift in potato starch and plain flour, mix well, then add floss & seeweed, mix well to form a soft dough.

- Roll into small balls (about 2cm in diameter), arrange on lined baking pan.

- Bake in preheated oven at 170 deg C for 20-25 mins,

Note :

I prefer my cookies to be crunchy at the outer part but still have melted in the mouth texture inside, therefore slightly modify on the flour composition and longer baking time. However, if you prefer the melted-in-the-mouth version, please visit here for the original version and step-by-step post.

Three Ingredients Chocolate Mousse

Love this recipe very much, so easy to prepare and taste super delicious.

Source : Annabel-Langbein

Ingredients :

200 gr Dark chocolate ( at least 70% cocoa solids), chopped

500 ml cream (half use for chocolate & half whipped)

100 gr Marshmallow

Optional : Chocolate sponge cake (I put it in between the mouse)

Method:

- Melt chocolate, half the cream (250ml) and the marshmallows using double boil method, stir until melted and incorporated. Remove from heat, set aside and leave to cool.

- Beat remaining cream to soft peaks and fold through chocolate mixture.

- Pour into the mould and chill in refrigerator till set ( at least 6 hours before serving )

I’m submitting this post to the Best Recipes for Everyone May 2015 Event  Theme : My Favourite Desserts organized by Fion of XuanHom’s Mom and co-hosted by Aunty Young

Oreo Chocolate Layer Cake

Oreo and chocolate are the food that my boys never get bored of. I made the combination of both again into their special cake this year :)

Ingredients:

Chocolate sponge cake (I used this recipe)

300 gr Whipping cream

6 pcs Oreo cookies (without cream), grounded

Chocolate paste:

100 gr Dark Couverture Chocolate

50 gr Whipping cream

Oreo cookies, grounded for the decoration (optional)

Method:

- Chocolate paste : Using double boil method, melt whipping cream and couverture chocolate until incorporated, set aside to cool.

- Whisk the whipping cream until stiff.

- Oreo cream : take 1/3 whipping cream mix with grounded 6 pcs oreo biscuits until incorporated.

- Chocolate cream : mix the chocolate paste with 2/3 of whipping cream.

Assembly:

- Divide cake horizontally into 8 layers (Using one recipe, I baked into 4 cakes 6 inch and cut half layers for each cake)

- Spread alternate layer with Oreo or Chocolate cream. Finally cover the cake with chocolate cream. Sprinkle the grounded Oreo for decoration.

Banana Marble Cake (Revisit)

This is my all-time favourite banana cakes. I love the fragrant and softness of the cake, some more with combination of melted chocolate in it ..... super yummy! Here, you can see I baked it for the first time, which I unintentionally baked in bigger tin that resulted in shorter cake.

Source : FRD_MakLang via HomeKreation

Ingredients:

185 gr Butter

160 gr Sugar

3 Bananas – mashed

1 tsp Vanilla Essence

3 Eggs

250 gr Self-raising flour

¼ tsp Baking soda

100 gr Cooking chocolate – Melted

½ tsp Chocolate Paste (optional)

Method:

- Preheat oven to 180C

- Cream butter and sugar until pale & fluffy.

- Add in mashed banana & Vanilla. Beat in egg one by one.

- Fold in flour+baking soda mixture gradually until well mixed.

- Divide the batter into two portions, add one portion with chocolate & chocolate paste,

mix well.

- Pour alternately plain & chocolate portion into 8 inch greased tin.

- Bake for 50 mins or until cooked.

I am submitting this post to “Banana – Little Thumbs Up” hosted by Faeez of BitterSweet Spicy, organized by Bake for Happy Kids (Zoe) and My Little Favourite DIY(Mui Mui).