I am sure by now, a lot of you out there would have already accumulated tubs of egg whites and just like me doesn't know how else to work with these besides macaroons?
Well, I was happy to come across this recipe. Banana Cake with White Chocolate Ganache. At least it helps to solve a part of my problem.
With a bag of white chocolate sitting impatiently in my fridge, I thought this will be the perfect recipe for me. After all, I need to slowly use up those bags of chocolate that I had stocked up.
The recipe called for a 3 x 9" cake pans but my oven can only accommodate two. A blessing in disguise because the layers turned out to be not as tall or should it be otherwise? Perhaps next time, I will just bake it in 8" pans.
I don't know what went wrong too. Overbeating? The banana taste was there but it lacks the fluffiness of what I like my cake to be. The saving grace was the white chocolate ganache and the pecans.
Could it be that I reduce the sugar nearly by half, resulted in a slightly drier texture? I seriously don't know.
It is relatively an easy recipe except that I omit the step of sugar coating the pecans. I am not a fan of hard sugar coated nuts.
Anyway this cake will be for our dessert for tonight.
I am going to put down the recipe, should you decided to try and get a better result, please do share your thoughts.
Recipe source: Sky High, Irresistible Triple Layer Cakes
What you need:
397g cake flour
3.5 tsp baking powder
1.5 tsp ground cinnamon
1/2 tsp salt
3/4 cup milk
92g mashed ripe banana (for better flavour use well ripened banana)
226g unsalted butter
215g castor sugar (original called for 2 cups)
210g egg whites (7 egg whites)
Preheat oven to 180 degree. Greased 3 X 9" pan (I will use 8" instead)
Sift the flour, baking powder, cinnamon and salt. Set aside.
Puree the banana and the milk till smooth and light.
Cream the butter and sugar until light and fluffy.
Beat in the egg whites 2 or 3 at a time until smooth. Scraping down the sides of the bowl between additions.
At low speed, add in dry ingredients and banana puree alternately in 2 or 3 additions, beating until just blended.
Scrape down the sides of the bowl and beat on medium high speed for 1 min.
Pour into pans and bake for 20 - 25 mins.
Cool on rack.
What you need:
224g white chocolate button
2 1/2 cup heavy cream
1.5 tsp vanilla extract
Put the white chocolate in a heatproof bowl.
Bring 1/2 cup of the cream to a boil and pour into the white chocolate. Let it stand for 1 min and whisk till smooth. Cool to room temperature.
In a chilled bowl and with chilled beater, beat the remaining cream and vanilla to soft peak. Stir in the white chocolate and beat until fairly stiff. DO NOT OVERBEAT.
Frost the banana cake.