Banana Bonanza– Banana Sponge Cake

I’ve always enjoyed eating banana cakes, especially the ones available from Malaysia. But preservatives and the GIANT amount of oil (more oil than actual bananas) made my mum refuse to buy them for me anymore. I used to be able to eat one loaf of that cake between breakfast and lunch! And never did I guess while I was making this banana sponge cake, that it would taste almost exactly like the former (except not as dense)!

I’ve hence concluded that it is my favourite and most successful cake to date!! My mum and dad tried it and agreed that it did taste like those from Malaysia. Sad thing is, it can’t keep for long unless you freeze it. So it has to be finished the day its baked.

Banana Sponge Cake (Fat free)

adapted from Serious Eats

Ingredients

(Batter)

Egg yolks mix  
 Egg yolks  3
 Mashed banana 2/3 cup (or 2 medium)
Lemon juice 1 tsp
All purpose/cake flour 90g
Baking powder 1 tsp
Cinnamon (optional) 2 tsp
Salt ½ tsp
Egg Whites mix  
Egg whites 3
 Sugar 25g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method:

Preheat oven to 190°C. Line the baking pan with parchment paper. Set aside.

In the bowl of an electric mixer, combine the yolks and the sugar. Whip on high speed for 3 to 5 minutes, until mixture is very light and thick.

Mix lemon juice with mashed banana, and gently mix into yolk mixture.

Sift together flour, baking powder and cinnamon. Add to yolk mixture and mix until homogenous.

In a medium, clean metal or glass mixing bowl whip the egg whites until foamy, then add a pinch of the sugar. Continue whipping the whites, adding the remaining sugar little by little until firm peaks form.

Gently fold the whites into the yolk mixture until well incorporated.

Spread batter evenly into prepared pan and bake for 12 to 15 minutes, until cake springs back to the touch.

Coconut Pandan Waffles

I haven’t been here for close to a week!!! Last week was really really busy (tired actually. God I’m good at making excuses!) and my hands were itching for a bake (as usual). So, today, I’m up to no good again (like my mum says, trying to make her and I fat—which is technically my fault but not exactly, because as mature, ahem, people, we are supposed to be able to resist temptations. Yeah, right)

I’ve tried again and again to replicate the heaven-on-earth deliciousness I’ve had in my favourite bakeries. Many a times I’ve failed, but I’ve also conjured many new, healthier, better recipes in the process. Today, I tried again! This time my all-time favourite food (besides bread) the WAFFLE. And its a PANDAN COCONUT BELGIUM WAFFLE WITHOUT a speck of OIL!

It has no less of the fragrant aroma of those pandan waffles sold outside. Even my father (someone who loves traditional and unhealthy food) said it was good and ate 2 despite having a large breakfast earlier. I dunked it in kaya but thought it tastes better without (maybe it will be good with some fat free cream)

Coconut Pandan Waffles

adapted from Viet World Kitchen

 

Ingredients

(Batter)

Cake flour/ all purpose flour  Scant 1 cup
Sugar 7 tbs
Cornstarch 1 ½ tsp
Salt Scant 1/2 tsp
Baking powder 1 tsp
Soya Milk 1 cup
Applesauce 2 tbs
Pandan Extract ½ tsp
Coconut Extract 1 ½ tsp

 

 

 

 

 

 

1. Heat the waffle iron and have an electric mixer handy. In a bowl, whisk together the flour, sugar, cornstarch, salt and baking powder. Use a whisk to combine the egg yolk, milk, applesauce, and extracts.

2. Add the liquid ingredients to the dry ingredients and use a rubber spatula/spoon to gently stir. Switch to a folding motion toward the end to incorporate all the flour. If the resulting batter looks lumpy, that’s okay. Expect the batter to be thick. Avoid over-stirring, lest the batter becomes over worked and yields a chewy, tough waffle. Set aside momentarily

3. Use the electric mixer to beat the egg white for about 1 minute, or until it holds a 1 ½-inch peak. It will look solid white. Use the rubber spatula to gently fold in the egg white.

4. Spread a decent amount of batter onto the waffle iron, stopping short of the far outer edges since the batter will spread once the top is lowered. (I often don’t fill up all the holes and let gravity distribute the waffle.) Cook the waffle until golden brown, 3 to 5 minutes. Darker waffles will be crisper (and stay crisper) than lighter ones. Aim for medium-brown, not light tan.

5. To remove the waffle, I use a fork to pry and lift the waffle from the iron. Place the waffle (which will be slightly soft) onto a cooling rack, where it will crisp up. Break up the waffle and enjoy warm. They’ll soften as they sit but may be reheated to a crisp in the toaster oven.

Note: These waffles may be cooked beforehand, store in a plastic zip-top bag, and reheated in at 170°C toaster oven until warm and crisp. They freeze well too.