Chocolate Banana Cake

Chocolate Chiffon Cake 6" Mini Cake

Ingredients
(A)
1 egg yolk (60g)
20g caster sugar
40g Self raising flour
1/4 tsp baking powder
1/4 tsp Bicarbonate of soda
20ml corn oil

(B)
10g cocoa powder + 60g hot water

(C)
1 1/2 egg white (60g)
1/8 tsp cream of tartar
50g caster sugar

Method
1) Put greaseproof paper at bottom of pan, do not grease side. Preheat oven at 175C.
2)Mix (A) together.
3) Add (B) into (A) and mix till smooth with a wooden spoon. (It should be thick but not lumpy)
4) Whisk egg white with cream of tartar till foamy, then add caster sugar gradually.
5) Whisk till egg white mixture is fluffy but not too stiff.
6) Fold egg white mixture into egg yolk mixture gently.
7) Do not overfold or else the batter will be deflated.
8) Bake at temperature 175 C for 50min or till cooked.
9) Invert the pan and wait till it cools to remove cake. When cooled, cut into 3 layers.

Fillings
Ingredient (chocolate mousse)
40g chocolate couverture (melted)
100g whipped topping cream

4 bananas sliced

Method
1) Melt the chocolate with a double boiler.
2) Whip of the topping cream till soft peak. Add the lukewarm chocolate to the whipped cream.
3) Mix till well combined.
4) Place a layer of cake at the base, cover with chocolate mousse, place banana slices around the cake.
5) Place second layer of cake on top, cover with chocolate mousse and banana slices and place the last layer of cake on top.
6) Cover the whole cake with chocolate mousse and refrigerate till mousse becomes more firm.
7) Cover the whole cake with the chocolate ganache and decorate as desired.

Ganache
Ingredients
80g couverture (melted)
50ml whipped topping cream
20g milk
10g cooking oil

Method
1) Melt couverture with double boiler.
2) Add in whipped topping cream, milk and cooking oil.
3) Stir till thicken.

Note: If you want a thinner consistuency add more milk or whipped cream.

Heart Shape Lemon Peach Mousse Cake

Heart Shape Sponge (7")
Ingredients
(A)
3 Medium size egg yolks
10g sugar
1/2 tsp Vanilla extract

(B)
3 Medium egg whites
50g sugar

(C)
55g cake flour

(D)
40g corn oil

Method

1) Whisk (A) till creamy and thick.
2) Whisk egg whites till foamy then add in the rest of (B).
3) Whisk till stiff peak.
4) Fold in egg white into egg yolk mixture till well combined.
5) Sift in flour and fold in till well combined.
6) Take out 1/3 of batter and mix with corn oil till well blended.
7) Add in batter blended with corn oil into the cake batter and mix well.
8) Bake at oven temperature 170 C for 30 min or till skewer comes out clean.
9) Remove from pan and cool it.


Lemon Peach Mousse
Ingredients
(A)
40g lemon juice
50g sugar

(B)
1 tbsp gelatine
50g hot water

(C)
1 egg yolk

(D)
150g Whipped topping cream
5 peaches sliced/diced

Method
1)Boil (A). Add into (B) and blend well. Cook on the stove a while till a little thicken.
2) Add in (C) and mix well.
3) Cool the mixture down to room temperature and add immediately to (D) and mix well.
4) Slice sponge cake into 3 layers.
5) Put one layer onto the base of a springform or cake ring. Seperate mousse into 2 portions. Pour in 1 portion of lemon mousse. Top with another layer of sponge cake.
6) Pour the rest of the lemon mousse onto the second layer and top it with the last layer of sponge cake.
7) Refrigerate till firm.
8) Use some whipped topping cream to ice the whole cake, add some roasted almond slices or chips at the side. Decorate as desired.

Italian Delights!

Coffee and Almond Cookie

Chocolate Rice Vanilla Swiss Roll

Cheesecake Brownie B'day Cake

Ingredients:
130 gm. Butter
150 gm. chocolate - chopped
1 egg
130 gm. sugar
100 gm. plain flour
35 gm. self-raising flour

Topping:
250 gm. cream cheese - softened
1 tsp. vanilla extract
75 gm. sugar1 egg
125 gm. dairy cream

Method:
(1) Combine butter and chocolate in a saucepan and stir over low heat till smooth. Cool.
(2) Beat egg and sugar until thick and creamy. Stir in melted chocolate and butter mixture.
(3) Stir in sifted flours and spread mixture into an 8" square pan, lined with greaseproof paper.(4) Bake for 15 mins. at 175C.
(5) Meantime, prepare the filling. Beat cream cheese, extract, sugar and egg in small bowl with electric mixer untoil smooth.
(6) Beat in the cream then pour mixture over brownie and bake for another 15 mins. at 160C.
(7) Refrigerate for 3 hours, slice into 12 pieces before serving.

Orange Yogurt Cake

American Carrot Cake