Wednesday, 24 July 2013

Banana Cake 香蕉蛋糕 (中英食谱)

Yum

This recipe adapted from Richard Goh is my favourite banana cake recipe as it yields a soft, moist and light fluffy cake. I would highly recommend it to anyone who are looking for a banana cake recipe to bake!


Here's also sharing the benefits of bananas.

Source from Internet 来自网络


Source from Internet 来自网络



Banana Cake Recipe:


Ingredients: 

3 Eggs (55g each, room temperature)
125g 
caster sugar (I replaced with Organic Raw Sugar)
200g Riped Banana (Cut into small pieces)
150g Cake Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (I replaced with healthier Sunflower oil) 



Method:  (Click 'HERE' for updated Step-by-Step pictorials.) 

1. Preheat oven to 160 degree C top and bottom heat.
2. Line a 8" round tin with baking paper.
3. Sieve cake flour, baking powder and baking soda together twice before setting aside.
4. Use an electric mixer to whisk the eggs and sugar at maximum speed till stiff/ribbon stage before mixing in the banana until well combined. (this is to ensure a lighter texture, thanks to tip given by my friend Emily) 
5. Fold in the flour using your bare and clean hand about 2 to 3 times.
6. Add in the oil 
(at this stage, it is alright when you still see the flour, the purpose is to let the flour absorb the oiland continue folding with your hand and mix well till batter is shiny and flowing. 
7. Pour into the baking tin and bake for 40 - 45 minutes or until a skewer inserted comes out clean.


香蕉蛋糕食谱
(翻译食谱取之著名烘焙师傅Richard Goh) 

材料: 

3个 鸡蛋(55克每个,室温) 
125克 幼糖 
200克 熟香蕉(切成小块) 
150克 低筋面粉 
1/2茶匙 发粉 
1/4小勺 苏打粉 
100克 玉米油 (我用健康的向日葵油代替)

方法: (请点击‘’看食谱更新的步骤照片)


1。烤箱预热至160度C上下火。 
2。8寸圆型蛋糕模铺上烤纸。 
3。低筋面粉,发粉和苏打粉一起过筛两次,备用。 
4。用电动搅拌器,最高速度,搅拌鸡蛋和糖,直到明显出现纹路状,再加入香蕉继续搅拌均匀。 
5。加入面粉后,用干净的手轻轻地从容器底部刮起2~3次。 
6。再加入油,(这时,您还会看到面粉,就是要让这些面粉把油吸收),继续用手将面糊搅拌直到面糊有光泽。
7。倒入烤模烤40 - 45分钟或至到竹签插入中心没有沾粘就可以取出。


Update
Feedback given by reader who has tried out this recipe:

Eleanor Lim says," Love it's soft, light and fluffiness! " 
读者说,“好喜欢蛋糕超柔软蓬松的质感!




“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”

"编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"


© Copyright 2013 bakingtaitai.blogspot.sg

Related Posts Plugin for WordPress, Blogger...