Banana steamed cake usually will have an unsightly top crust. In order to mask this flaw, I coated it with a layer of semi-sweet ganache. The ganache not only help to transform a humble-looking cake into a classy one, but also made a good compliment to the banana cake in terms of flavour. This is especially so when the cake is served cold ^.^
Yield: one 14 cm round cake
All ingredients in room temperature
2 egg whites
1/4 tsp lemon juice
30g fine sugar
2 egg yolks
60~70g ripen banana, mashed
25g dark brown sugar
10g unsalted butter
1/4 tsp vanilla essence
75g top flour
1/4 tsp baking powder
1/8 tsp baking soda
1/4 小匙 柠檬汁
1/4 小匙 香草精
1/4 小匙 泡打粉
1/8 小匙 小苏打粉
Click the link to view the illustration for the making of the whole cake
If you have leftover batter, you can also steamed it in smaller silicon moulds.
Steam in medium heat for 4 minutes, and low heat for 4 to 5 minutes, or till an inserted cake tester came out clean.
20g semi-sweet cooking chocolate chips
18g whipping cream
1. Warm up the whipping cream in a steamer for about 5 minutes.
Use the steamer after you have steamed your banana cake for heating up the whipping cream.
2. Pour in the cooking chocolate and give it a brief stir. Leave the chocolate to melt in the warm whipping cream for about 2 minutes.
3. After the chocolate has melted, stir the mixture into a smooth mixture.
4. Remove from the steamer and let it cool down slightly. Use a chopstick to test for the consistency of the ganache.
The ganache should be able to give the chopstick a good smooth coating.
If it is too hot, it will be too runny and cannot make a good thick coating.
If not hot enough, it will have difficulty in flowing.
For small cake
As the base of the small cake has porous surface, the cake need to be coated a few times to get a smooth surface.
After the first layer has set, then do the second coating.
For whole cake
Just pour the warm ganache over the steamed cake, which has cooled down to room temperature.
Keep the cake in the fridge for about 1/2 an hour before cutting.