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Monday, 3 March 2014

Last-Banana Steamed Cake 香蕉蒸蛋糕

When our kitchen is left with a few over-ripen bananas, it's a common practice to bake a banana cake. However, a recipe which involves a small quantity of just one banana is rare, or almost none. That's the reason why I decided to 'concoct' a new recipe which involves only one banana and 10g of butter. It's a surprise to see the cake rose and sunk, but still remained soft when cut.

Yield: one 14 cm round cake

2 eggs, separated, room temperature
50g fine sugar

60~70g ripen banana, mashed
30g milk
10g unsalted butter
1/4 tsp vanilla essence

75g top flour
1/4 tsp baking powder
1/8 tsp baking soda 

2粒 蛋,蛋白蛋黄分开,室温
50g 细糖

60~70g 熟透香蕉,压成泥
30g 牛奶
10g 奶油
1/4 小匙 香草精

75g 低筋面粉
1/4 小匙 泡打粉
1/8 小匙 小苏打粉

1. Line a 14 cm round cake tin with parchment paper.

2. Mashed banana in a bowl. Cover and set aside.

3. Place milk, butter and vanilla essence in a bowl. Keep warm the mixture in a rice cooker for 10 minutes, and let it remains in the rice cooker for another 10 minutes to melt the butter. 
Allow the mixture to cool to room temperature before use. 

4. Mix flour, baking powder and baking soda in a bowl. Set aside.

5. Beat egg white in a clean mixing bowl for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till it can form a curve-down tip when lifted up.

6. Add in egg yolk, one at a time to the egg white.

7.  Mix in the mashed banana till the batter become light and fluffy.

8. Sieve in the flour mixture from (4), and stir to mix. Stop mixing when no flour can be seen. Over mixing will result in a tougher cake.

9. Add in the milk mixture from (3). 
First mix with a pair of whisk,
then use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

10. Pour the batter into the lined cake tin. Tap the cake tin to remove trapped air from the batter.

11. Prepare a pot with some boiling water and a steamer rack.

12. Steam the cake batter at medium high heat for 10 minutes, and medium low heat for about 9 to 10 minutes.

13. Allow the cake to cool in the cake tin for 5 minutes before removing the tin to cool completely.

14. Cut the cake and serve :)
切片享用 :)

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