Friday, September 23, 2011

Spongy Banana Cake

I have been captivated by this Spongy Banana Cake (from Wen's Delight here ) the first time I saw it.  It seems this cake is  very popular among asian bloggers and has received many prasies. So, does it live up to it's name?

Here it is, fresh out from my oven.

Spongy, yes!

It turned out beautifully. As it cooled, it didn't shrink or sink in the middle as I thought it would - as what happened to most of my sponge cakes. Really beyond my expectation. Spongy, moist and airy. Good to eat with a cup of tea.

Spongy Banana Cake
(Recipe adapted from Wen's Delight here )

150g  Eggs (Room temp - About 4 large eggs)
130g Sugar
200g Banana (mashed)
150g  Cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g  Vegetable oil
1/4 tsp Rum
1/2 tsp vanilla


1) Preheat oven to 160 degree C.
2) Grease & line a 8" round tin with baking paper.
3) Sieve flour, baking powder & baking soda together. Sieve twice & set aside.
4) Whisk eggs, sugar & banana at max speed till stiff/ribbon stage.
5) Gently fold in flour gradually.
6) Take 1/3 of the batter, mix with the veg oil. Then, pour back into the remaining batter and combine well till batter is shiny & flowing.
7) Bake for 40 - 45mins.
8) Remove from oven. Leave to cool for 5 minutes then turn out, remove baking paper and cool completely on wire rack.

Saturday, September 10, 2011


This is my first ever pavlova. It turned out beautifully... except for the cracks. I didn't know the shell would be so delicate. It cracked easily when I tried to remove the baking paper. In the end, I got scared and  gave up, and left the baking paper paper still intact. I just trimmed off the excess baking paper around edges.  Anyway, this made a showstopping dessert on a recent family gathering. Dressed up with billowy whipped cream and piled high with strawberries, kiwis and white peaches, the otherwise unassuming  plain pavlova shell looked mighty grand. The shell was crisp and the inside soft, light and marsmallowy. I only wish it hadn't been so sweet. Thankfully generously toppings of whipped cream and fresh fruits counteracted the sweetness somewhat. I imagine a tart passion fruit sauce drizzled all over would be fantastic. Or maybe a zippy lime curd, it would go so well with the oh-so-sweet pavlova.

For anyone who's looking to make a pavlova, this is a good recipe to try. Very simple. I guess I also  owe it to this helpful tip that my pavlova didn't end up a weeping mess - which is to  make sure the sugar is dissolved completely when beating the egg whites. Now I just wonder, how do you remove the pavlova from the baking paper without cracking it. Tips, anyone?

The beaten meringue all thick & glossy and ready to be bake.
(Recipe adapted from Best Recipes here )

4 egg whites
1 cup (250ml) sugar
1 tsp lemon juice or vinegar ( I used apple cider vinegar)
2 tsp cornflour


1) Whisk egg whites until frothy. Add all the rest of the ingredients and continue whisking until very glossy and thick and stiff. Make sure all the sugar has dissolved - feel by rubbing between fingers. It should feel smooth and not grainy.
2) On a baking paper lined tray, pile on the meringue, shape the meringue into a large centre with a slight hollow in the centre.
3) Bake in a preheated oven at 130 C for 1 1/2 hours or until crisp on the outside. Turn off oven and leave the pavlova to cool in the oven with the door slightly ajar.
4) Generously pile on whipped cream and fresh fruits just before serving. Done!

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