香蕉可可戚风蛋糕 Banana Chocolate Chiffon Cake

recipe adapted from: 
http://auntyyoung.blogspot.com/2015/06/dark-chocolate-banana-chiffon-cake.html

Banana Chocolate Chiffon

Ingredients:
4 egg yolks
40g corn oil
80g banana
20g water
60g cake flour 
20g cocoa powder

4 egg whites
60g brown sugar castor sugar

Methods:
1. Blend the banana and water into banana paste. Sift the cake flour and cocoa powder into another bowl and set aside for later use.

2. Add the corn oil to the egg yolks and mix evenly, then add in the banana paste.

3. Add the sifted powder and mix evenly.

4. Whisk egg whites till frothy, add 1/3 of sugar. Continue to beat and add remaining sugar in 2 sessions and beat til stiff peaks form. Fold in 1/3 of the meringue to egg yolks mixture, folding til just incorporated. Repeat the same for the remaining meringue.

5. Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.

6. Bake in preheated oven at 170c 160c for about 25 mins, then turn down to 150c 140c for another 20 mins.

7. Invert the cake immediately after removing it from the oven, then unmould after the cake has cooled. Cut into slices and serve.


香蕉可可戚风蛋糕 

材料：
蛋黄 4个
玉米油 40克
香蕉 80克
水 20克
低筋面粉 20克

蛋白 4个
黄糖 白糖 60克

做法：
1）将香蕉和水用搅拌机打成香蕉泥待用。将低粉和可可粉筛过待用。

2）将玉米油加入蛋黄里，搅拌均匀，再加入香蕉泥拌匀。

3）倒入过筛的粉类，拌匀。

4）蛋白打至起泡，糖分次加入打至干性发泡。将1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。

5）将面糊倒入20cm 的空中模，放入桌上轻轻敲两次敲出空气。

6）放入预热烤箱以170度160度 烤25分钟，然后调至150度140度 烤20分钟。

7）蛋糕出炉即刻倒扣，完全冷却后就脱模，然后切片享用。

蒸巧克力蛋糕 Steamed Moist Chocolate Cake

材料：（7寸方模或8寸圆模）
180g油 butter 
150gm  红糖  brown sugar
200g 全脂淡奶 full cream evaporated milk
2粒 鸡蛋 eggs （用叉微微打散）
100g 自发面粉 self raising flour
50g  巧克力粉 chocolate powder
1/2茶匙 泡打粉 1/2tsp baking powder
1/2茶匙苏打粉 1/2tsp baking soda
1茶匙香草精 1tsp vanilla essence


蛋糕做法：
1. 把红糖，淡奶，香草精，牛油放入一个碗中。
2. 用小火加热，直到红糖和牛油溶化，拌均。
3. 把打散的鸡蛋加入稍微冷却的淡奶糊里，搅拌均匀。
4. 把面粉，巧克力粉，泡打粉，苏打粉一起筛在一个碗内，然后把蛋糊倒入，搅拌均匀（此刻的蛋糕糊应该是水水的）。
5. 把蛋糕糊倒入一个抹上牛油的模具里，用锡箔纸松松的盖上（以防止水从滴水），中火蒸约45分钟。
6. 待蛋糕完全冷却后，才脱模，淋上巧克力酱。


巧克力酱（淋面）
材料：
120g 练奶 condensed milk
1茶匙香草精 1tsp vanilla essence 
2大匙粟米油 2tbsp corn oil
20g巧克力粉 chocolate powder（过滤）
少许盐A pinch of salt


做法：
巧克力粉，练奶，和油加在锅里，小火加热，搅拌直到浓稠。加入香草精和少许盐，待巧克力糊稍微冷却，均匀涂抹在蛋糕面上，放入冰箱冷藏隔天，即可切片食用。

Puteri Ayu (Steamed Mini Pandan Sponge Cake)

*Makes around 19 small cakes*

Ingredients
2 eggs
100g caster sugar
150g plain flour
1/2tsp baking powder
1 tsp ovalette
4 oz coconut milk
1/2tsp pandan paste
1/2tsp salt

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour


Directions
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk, pandan paste and mix well.
7. Slowly add in flour, salt and mix till well combine.
8. Fill the sponge cake mold with batter till full.
9. Prepare wok, when water boil put in the mini sponge cake, steam for 10 mins.
10. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.

班兰戚风蛋糕 Pandan Chiffon Cake

A料 Ingredient A:


5 蛋白 egg whites
50g 糖 sugar
1/2 tsp 塔塔粉 cream of tartar


B料 Ingredient B:

5 蛋黄 egg yolks
50g 糖 sugar
3 tbsp 油 canola oil
100g 低筋面粉 low-protein flour
1 tsp 发粉 baking powder
100ml 椰浆 coconut milk
1/2 tsp 班兰精 pandan paste


做法 Directions:

1. 将B料全部混合轻轻搅拌均匀。
    Combine all ingredient B and mix well.

2. 将A料打至硬过后加入B料就可以了。
    Beat ingredient A till stiff and add into B.

3. 用160c烘45分钟。
    Bake at 160c for 45mins.

Non Bake Strawberry Cheese Cake

Ingredients
Base
1 packet (250g) digestive biscuits, crushed
100 gm melted butter

Filling
250 gm cream cheese
250 gm strawberries
250 gm sweetened condensed milk
250 gm whipping cream
2 tbsp fresh lemon juice
1 tbsp lemon rind (zest) - optional
3 tsp gelatin, dissolved in 1/4 cup boiling water



Directions
COMBINE
Butter and line a 23cm loose-bottomed tin (or springform pan). Put the biscuits in a food processor (or crush them in a bag with a rolling pin). Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

BEAT
In the same food processor, blend the cheese, strawberries, condensed milk, whipping cream, lemon juice and rind, gelatine mixture until smooth.

POUR
Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Cut the strawberries into thin slices for cake topping. Leave to set in the fridge overnight.

香蕉蛋糕 Banana Cake

 材料 Ingredients：

• 250g 牛油 250g butter
• 170g 糖 170g sugar
• 4粒蛋 4 eggs
• 4 ~ 5 条香蕉，捣烂 4~5 bananas, mashed
• 1 小匙香草精 1 tsp vanilla essence

粉料（筛过）Mixed Flour (sifted)：

• 270g 面粉 270g plain flour
• 1/2 小匙发粉 1/2 tsp baking powder
• 1/2 小匙苏打粉 1/2 tsp baking soda

做法 Directions：

1. 将一个8.5' x 8.5' x 3' 的四方烤盘涂上油，预热烤箱至170C。Grease a 8.5' x 8.5' x 3' baking tray and preheat oven to 170C.
2. 先将牛油和糖打至松白，蛋逐粒加入搅拌均匀。Beat butter and sugar until white and fluffy. Add egg one bye one and mix well.
3. 加入捣烂香蕉和香草精拌匀，最后加入粉料再拌匀即可。Add in mashed banana and vanilla essence, mix well. Fold in flour.
4. 将混合物倒入烤盘中，烤约50分钟至金黄便可。Pour mixture into baking tray and bake for 50 minutes.

脆皮芝士蛋糕 Cruncy Cheese Cake

材料  Ingredients：

• 250g牛油  250g butter
• 100g糖粉 100g icing sugar
• 5粒蛋白  5 egg whites
• 135g幼糖  135g castor sugar
• 5粒蛋黄  5 egg yolks
• 200g自发粉，加35g粟粉，筛2次  200g self-raising flour, mixed with 35g corn flour, sifted 2 times
• 100g Cheddar磨碎芝士  100g grated Cheddar cheese

上层  Topping：

• 600g Cheddar芝士  600g Cheddar cheese

做法  Directions：

1. 先将牛油和糖粉打至松法。
   Cream butter and icing sugar till light.
2. 另将蛋白和幼糖拌至白及硬，加入蛋黄拌匀。
   Whisk egg whites and castor sugar til stiff. Add egg yolks and beat well.
3. 拌入牛油混合物（1）、筛过的粉和芝士碎轻轻搅匀。
   Mix in butter mixture (1) and fold in flour and cheese.
4. 倒入一个已铺上油纸和涂上油的22cm方形烤盘，再将芝士磨碎铺在蛋糕糊上。
   Pour into a lined and greased 22cm baking tin. Grate cheese to cover the top.
5. 放入已预热烤箱，用180C烤约30分钟至熟及金黄色便可。
   Bake in a pre-heated oven at 180C for about 30 minutes til cooked and golden brown.

注：烘好的蛋糕上面有一层香脆的芝士，带点咸味的蛋糕，非常开胃好吃！
NOTE: The baked cheese cake has a layer of crunchy cheese on top. The saltish taste of the cheese enhances the flavour of the whole cake and make it very delicious.

云石巧克力芝士蛋糕 Marbled Chocolate Cheese Cake

 材料A  Ingredient A：

• 180g牛油  180g butter
• 20g可可粉，过筛  20g cocoa powder, sifted
• 180g-200g幼糖  180g-200g castor sugar
• 3粒鸡蛋  3 eggs
• 120g自发面粉，过筛  120g self-raising flour, sifted

材料B  Ingredient B：

• 250g奶油芝士  250g cream cheese
• 60g幼糖  60g castor sugar
• 1小匙云尼拉  1 teaspoon vanilla essence
• 1粒鸡蛋  1 eggs
• 1/2杯水  1/2 cup water

做法  Directions：

1. A：将牛油煮溶加入可可粉搅拌均匀，待稍冷，加入幼糖打匀，逐粒加入蛋打匀，最后加入面粉搅匀。倒入一已抹油及铺上纸之20cm方形烘盘中用170C之火度烘约15分钟（50%半生熟）。
   A: Melt butter in a saucepan, add cocoa powder and mix well. Cool slightly and beat in castor sugar. Beat in eggs one at a time. Lastly, mix in flour. Pour into a greased and lined 20cm square tin. Bake at 170C for about 15 minutes.  
2. B：将全部材料搅匀。倒入A料上用小刀拉成云石形，放入烘炉内继续烘至金黄色（约25分钟）。取出待冷，便可切片供食。
   B: Mix all the ingredients together and beat well. Pour over A and swirl through with a small knife for marbled effect. Return to oven and continue to bake til golden brown (about 25 minutes). Remove and leave to cool. Slice and serve.

注：如蛋糕烘的太熟才加入B料，云石效果没那么美。
NOTE: The marble effect will not be nice if the cake is over cooked before pouring in B mixture.