Egg white cake

While packing my baking pan drawers, I found this bundt pan that my sister in law helped me to buy while they were back for a holiday two years ago.  You guess right, it has been a white elephant in my drawer for TWO WHOLE years!  Back then, the baking supply shop in Bt Timah that stock a wide variety of bundt pans wasn't in operation yet and that was why I asked her.  One thing for sure, it wasn't an impulsive purchase though.  

I just love the heavy feel of this baking pan and the sharp lines that it create speaks volume of a good quality pan.

Anyway, am trying to clear my pantry and fridge.  Had so much leftover egg white that I was wondering how else I can use them quickly besides baking macaroons which I am sure these will be super liked by son.

Found this on the cyberworld and it looks really pretty.  The crust contrasting with the inner texture of the cake.

It is soft but I think it is good if we pair it off with some fruit frosting.  

Source: Nami Nami

What you need:

180g egg whites
250g castor sugar (set aside 2 tbsp)
160g plain flour
27g potato starch
1 tsp baking powder
100g melted butter

Method:

Preheat oven to 180 deg.

Whisk the egg white till foamy and add in the 2 tbsp of sugar.  Whisk till stiff peak.

Sift plain flour, potato starch and baking powder.

Add the remaining sugar to the flour mixture.

Fold in the flour mixture into the egg white mixture. 

Lastly fold in the melted butter.

Pour batter into the greased mould and bake for 30 - 40 mins or till golden brown.

Devil Food Chocolate Cake

We left with two more months for 2012.  My girl was just commenting that this year passes by really quickly.  I guess when your days are jammed packed with activities, time goes by more quickly.

In a blink of an eye, we already lived here for 6 months.   Fast isn't it? 

Today I invited a bunch of mommies from my girl's kinder time to come by for breakfast as most of them haven’t been here before.  I can't believe that I had known them for 7 years already.  

Actually time isn't the factor for friendship.  I have learnt that chemistry does.  For some, even if you know them for a long time yet you feel that don't really know them truly.  For others, chemistry just hits in and it just fitted well as if you have been long time friend.  Am I confusing?

Anyway, I wanted to bake some cakes as well as some savoury items for our breakfast yak but as some couldn’t make it, I decided not to prepare too much.

Here are some new recipes that I attempted.

First on the list was Chocolate loaf cheesecake.   I chose this because it has lots of cheeses.  Unfortunately, the taste didn’t really come through well and the chocolate was weak as well.

Note: This cake surprisingly tasted so much better the next day.  Won't mind baking this again.

Next was a cake I had intended to bake for a long time.  It has a strange name and very interesting method of preparing for this one.  It is called Seckill Chocolate Cake.  Sounds cruel? I am always on a constant look out for new baking method.

I might have over baked on this one but what I like is that it yields a very nice tall cake.  In fact, this will be my tallest cake attempt.   I didn’t follow the ganache recipe as provided but used my own. 

I will retry this one once I have time.  I believe it will produce a nice texture if I haven’t over baked it. 

Overall, my guests love this. Perhaps the ganache saved the cake.

Last on the list was Devil Food Chocolate Cake.  I believe I had baked such cake before and it was good as well.

For this one, the texture was good but the height was disappointing as I didn't read her instruction properly.  I will definitely try again on this one but either double or triple the portion when I used a 7" pan.  I think using the recipe and bake it in a 6” pan will be good for a small family.

It definitely went well with the cream cheese frosting I must say.  I didn’t follow the recipe for the cream cheese as I used my discretion.

Overall, my mommy guests and little guests all enjoyed the cakes.

I just so love impromptu decision as it makes it more fun and exciting.  Last minute, we decided that we should go pick up our kids and have lunch at my place.   The kids had such great time that they decided to meet up again after church to have dinner together.

Boy, don’t I love last minute decision.  It makes it so exciting and fun.  Not only the mommies had a blast, I am sure those little ones too.

Thanks for a wonderful day. 

Chocolate Loaf Cheesecake
adapted from Cheesecake Mania by Kevin Chai

What you need:

150g plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cocoa powder
3 eggs
150g castor sugar
100g butter
200g cream cheese
30g chocolate
20g grated cheddar cheese

Method

Grease and lined a 4X8" loaf pan.  Preheat oven to 180 deg.

Melt butter, cream cheese and chocolate over a double boiler.  Beat till it is smooth.  Set aside to cool.

Sift flour, baking powder, baking soda and cocoa powder together.  Set aside.

Whisk eggs and sugar well.

Add in sifted ingredients and mixed till well blended.

Add cream cheese mixture to the batter and blended till fully incorporated.

Pour into pan and sprinkle grated cheddar cheese over it. 

Bake for 40 mins or till golden brown.

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Seckill Chocolate Cake
Source: 《美味糕点新主张》by 薛纪娟) and Simply Love 2 bake

What you need:

Chocolate Chiffon Cake

50g vegetable oil 
80g milk 
15g cocoa powder 
100g bittersweet chocolate 
90g egg yolk (approx 6 eggs @ 63g) 
180g egg white 
120g castor sugar
75g cake flour (sifted)


Chocolate Ganache


150g dairy whipping cream/ heavy cream 
120g bittersweet chocolate  
12g butter

Method:

Greased and lined 2 X 6” round baking pan.  Preheat oven to 150 ºC.

Bring oil and milk to a gentle boil, remove from heat and add in cocoa powder. Mix well and add chocolate and mix till chocolate melted.

Add egg yolks, one at a time, mix till well blended.

Beat egg white till foamy, add sugar in 3 additions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).

Take 1/3 of the meringue to mix with the chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated).  Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form even chocolate batter.

Divide batter into 2 pans.  Baked @ 150 ºC for 20 mins and @ 175C ºC for the last 10-15 mins.

Bang the cake on tabletop once it is out from the oven and invert to cool the cake. Loosen the side with a small knife and unmould after the cake has cool down completely.

Place cool cake on wire rack with a tray/bowl underneath and pour chocolate ganache on the centre of the cake, use both hands to hold the wire rack and swirl to let the ganache cover the whole cake.

Chill for at least 30 mins or until the ganache is set before serving. 

Chocolate ganache

Heat cream till bubbles at the side, remove and pour into chocolate.  Let it sit for a few mins and stir till chocolate melts. 

Add in butter and stir till it is glossy.

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Devil Food Chocolate Cake
Source: Bisous A Toi

What you need:

135g plain flour

26g cocoa powder

¾ tsp baking soda

½ tsp salt

98g castor sugar

½ cup brown sugar

65g butter

1 egg

1 tsp vanilla

¼ cup buttermilk

½ cup warm water

Method:

Sift plain flour, cocoa powder, baking soda and salt.  Set aside.

Cream sugars and butter till light and fluffy.

Add in egg.

Alternate flour and  buttermilk mixture into 3 and 2 portion respectively into the batter.

Divide into 2 portion and bake at 170 ºC for 30 mins.

Cream Cheese Frosting

200g cream cheese

100g butter

150g icing sugar

1 tsp vanilla

1 tbsp lemon juice

Method:

Sift icing sugar into the above ingredients and beat till light and fluffy.

Coffee and Ricotta Marbled Cake

I have known VZ many years ago during my party days.  Time seems to stand still for her as she still looks bloody gorgeous after all these years!  God is definitely very very kind to her.  In fact, she never age at all.

Love that beautiful smile and bubbly personality of hers that never failed to brighten up my day with her around.

The last when she was in town, we didn't have a chance to meet up but I am glad that this time round, we did.

Since she has a bottomless tummy, this spread is prepared specially for her.

An interesting recipe that I found on a book that I loaned from the library, I immediately taken to it as I have everything on hand this week.  Very interesting baking method as well.  Glad that VZ likes this Coffee and Ricotta Marbled cake.

The perks of having friends that bake, I can always tap on to their inspiration.  Like this The Best Ever Chocolate Chip Cookie that GL from Flour Away posted on her facebook.  Haiz.... every now and then, someone will proclaim that they found the best ever chocolate chip cookie.  For me, it is up to you to judge whether this is the final "The best ever chocolate chip cookie" or not.

Let's say, my son is going to go crazy over these again as he loves cookies with chocolate chip.

Another recipe from GL's inspiration was the Thick Chewy Oatmeal Cookies.  This one is me that will go crazy with as I always love such combination.  I omitted the nuts as my girl doesn't like it.  

Preparing these two recipes also created a great bonding moments with my girl.  She is now getting quite an expert in weighing ingredients out and identifying them as well.  She even can tell the difference between baking powder and baking soda and not add them blindly to the flour.

Though I know that ZY has sweet tooth but just in case, her taste bud changed for the day, I added in a savoury one.  Surprisingly, she also liked this Cheddar Cheese with Dill Muffin.  

Personally I felt I should have added either more cheese or salt to it.  Overall texture is still soft though.  

I had an awesome afternoon with ZY.  I wish her success in her new job as well as fulfilling her dream.  Hugs to you my dear friend and see you soon.

Despite a wonderful day, I also experienced a heart ache.  I chipped my induction cooker! Don't ask me how it happened for I am clueless but as helper was cleaning up, she wiped off that chip from the cooker.  Is it a quality issue with this brand?

Then I spent whatever time I had today to troubleshoot a wireless problem with my computer.  After getting a sore back, I finally managed to get it up and running again for girl to complete her e learning for the day.

So overall, today is still good.  Trying not to think of my chipped induction cooker though ... ouch.

Source: Dan Lepard

Coffee and Ricotta Marbled Cake 

What you need:

2 tbsp ground coffee
125g unsalted butter, softened
200g caster sugar
200g plain flour
150g ricotta
2 large eggs
2½ tsp baking powder
25ml Marsala or dark rum

Method:

Line the base and sides of a 17cm long loaf tin or similar with non-stick baking paper and heat the oven to 180 ºC.

Put the coffee in a cup, stir in 25ml of boiling water and leave to infuse for 10 minutes.

Beat the butter and sugar until soft and light, then measure the flour into a small bowl, spoon about a quarter in with the butter mixture and beat until smooth.

Beat in the ricotta, then the eggs, one at a time.

Sift in the baking powder and the remaining flour, and beat lightly.

Divide the mixture in half and beat the coffee through one half and the Marsala through the other.

Spoon the mixture in alternate blobs into the tin, tap the tin firmly on the worktop to knock out any air bubbles, swirl the batter gently with a skewer and bake for 50-60 minutes.

********************

Source: Savoury Sweet Life

The BEST Ever Chocolate Chip Cookies

Yield : 48 pcs

What you need:

230g salted butter, softened

100g sugar

280g brown sugar

2 eggs

2 tsp vanilla extract

347g plain flour

¾ tsp salt

1 tsp baking soda

1½ tsp baking powder

340g semi-sweet chocolate chips

Method:

Preheat oven to 180ºC.  Lined baking sheet.

Cream butter, sugar, and brown sugar until it is nice and fluffy.

Add both eggs and vanilla and beat for an additional 2 minutes.

Sift baking soda, baking powder, salt, and flour and add into cookie batter.  Beat till fully incorporated.

Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet.

Bake for 12-14 minutes until the edges are nice and golden brown.

Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.

Transfer to cooling rack to cool further.

Store in airtight container.

*******************************

Source: Smitten Kitchen

Thick Chewy Oatmeal Cookies

Yield : 24 pcs

What you need:

115g butter, softened
125g light brown sugar, packed
1 large egg
½ tsp vanilla extract
95g plain flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt

120g rolled oats
120g raisins
65g walnuts, chopped (optional)

Method:

Preheat oven to 175°C.

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. 

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture.

Stir in the oats, raisins and walnuts, if using them.

Chill the dough and then scoop it onto a sheet.

Bake them for 10 to 12 minutes.  

Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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Cheddar Cheese Muffins

What you need:

250g plain flour
1 tbsp castor sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup milk
60g salted butter, melted
1 tbsp chopped fresh dill
200g Cheddar cheese,cut small cube

Method

Preheat oven to 190 deg.  Grease a muffin tray.

Stir and toss the flour, sugar, baking powder and baking soda.  Set aside.

Whisk together the egg, milk, melted butter and herb until smooth.

Add in cheese and whisk till mixed well.  

Add to the dry ingredients and stir just till blended.

Scoop into tray till 3/4 and bake for 20 mins or till golden brown.

Cool in tin for a 3 mins and remove .

Serve with either butter or cream.

Cranberry Yogurt Cake

I woke up early, planning to make char siew bao as I have the fillings ready in the fridge.  Then I got distracted by the vegetable compartment in the fridge.  It was the smell coming from it.

Totally freaked out when I see the amount of food I have to throw out!  Root vegetables on top of tomatoes (totally mashed) and leafy vegetables.  I thought I didn't have limes (for my dry mee siam) but ended up I have way too many!  The list is endless and I ended up with a big bag of rotten food in the bin. 

Now my fridge is smelling great!

Since it is school holiday, I have my kids with me for the full day.  This one week is actually not really a rest and relax break for the kids.  In fact, this will be the time for the kids to catch up what they were weak in to prepare for the final exam which is in month end. 

Son did improve on his grades as compared to CA1 and SA1 but teachers said that he could have excels further.  Being him, complacency always sets in and thus he needed to be pushed.  Pushing him is the hardest.  He just lacked that will power to focus and that is frustrating.

To break the negative vibes in the house, I brought the two kids out for lunch with my sister.  Then we headed to the library to get some books (to deter them from hooking on to that stupid gadget call phone) and to replenish food that I thrown out.

Just after I cooked dinner, my youngest sister called and said that my uncle is in critical stage.  I didn't even have time to take a shower or dinner, rushed to pick up my mom and sister and off we went to the hospital. 

Thus this one week, we will have to be on standby. 

On a happier note, yesterday I baked a Cranberry Yoghurt Cake.  A hello gift for my French neighbours.  This cake is really yummy.  Moist and delicious.

Source: Modified from Happy Home Baking

What you need:

165g yogurt
100g granulated sugar
60g brown sugar
3 eggs
95g ground hazelnut
140g plain flour
2 teaspoons baking powder
½ cup oil
Cranberry for sprinkling (soaked in rum for ½ hour)

Method

Pre-heat oven to 180ºC.  Grease and line a 20cm round pan with baking paper.

Mix yogurt, sugar, eggs in a large bowl.

Add ground hazelnuts and sieve over flour and baking powder. Mix till combined.

 

Add oil and mix well.

Pour batter in the prepared pan, arrange cranberry on the batter.

Bake for 40-50mins or until a skewer inserted into the centre comes out clean.

Let cool in the pan for 20mins before unmoulding.

Mrs Ng SK Butter Cake

Am I settled into my new place? The answer is yes and no.


Stuffs are finally placed back to where it belonged (all grouped together). The new helper is also settling in though she still can't be totally independent. I still need to get use to her singing to herself (A happy girl which I like).


Meals cannot be unsupervised now. Can't blame her because she cannot cook but I am glad that she seems to have a positive attitude. (ahem... don't they all have before their loan are cleared).


On a negative side, we haven't yet or rather the house is still not 100% ready. There are still some minor touch ups by the contractor. For example, they needed to change all the doors because of bad scratches and chipped. The garden needed another light. Our house needed a door number. The gate needs some detailing.


Bloody Singtel really need to improve on their service. We have been waiting for them to connect our phone line for two months, going on to three!!!! Their stupid system is pay first, fixed later but if you don't come down and discuss, how on earth do you know that my contractor is not doing their job? 

Even Open Net had already installed their point in our house!  Now tell me how efficient is Singtel?  From a quotation of S$2000+, now they are quoting S$500 and we have to issue check first. Now, they are saying that if they don't receive check, they can't send engineer down. If work is not needed by Singtel and just simply connection, they will return the check back to me.


Worst of all, our door bell, intercom system all depended on them. Simply irritating! Shame shame shame on this corporation! Their system really needs to relook.


Enough of my house ranting.... a week has just ended for this brand new Term 3. I am feeling jittery for my little girl. I hope she will be able to cope. SY was suggesting I get a tutor that does 1 to 1 as she suspected her foundation is not strong. Anyway, I already fired the Maths and Science tutors and with these new replacements, let's pray that she will have more confidence in tackling the subjects.


Other than that, I think I am ready to welcome guests to my little abode. Shall I plan a bloggers’ get together?

Leave me a comment if you are keen. 

For those who are very shy, just in case you are leaving me an email, please indicate bloggers' get together as currently I am working on a class reunion and I am getting many mails from there.


In the meantime, let me leave you with this MrsNgSK's Butter cake that I spotted in Table for 2 or more and I know my mommy will love this. She is really under weight and I am sure there isn't any harm to beef her up with some heavy duty butter cake. Since I am heading that way tonight for son's taekwondo, I will just drop these off at her door.

Thanks Mrs Ng and Wendy for sharing this awesome recipe. The texture is light and buttery. 

Thanks again to Mrs Ng for her unselfishness, this recipe will definitely be able to pass down from generation to generation.

What you need:


250g Salted Butter, room temperature.
200g Eggs (no shell) - About 4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence

Method


Pre-heat oven at 170 ºC .

Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

Separate egg whites and egg yolks.
Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

Cream butter and 150g sugar until pale and fluffy.
Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.

Put in half the egg whites in and mix on low speed.
Pour the balance egg whites in and FOLD using your spatula.

Pour batter into pan and level.

Bake for 45minutes or until skewer comes out clean (reduce to 150 ºC after ½ hour)

Tea cake

I have been bedridden for the past three days. Somehow while tidying up my room, I hurt my back and I couldn't sit up after. I even had to struggle with my breakfast the next morning. Luckily my primary school classmate, UL came to know about my plight, volunteered to bring home my girl. I really thank her for it.

So bed rest I did. The back pain is gone but I suspected that my disc could have shifted out further and now resting on my nerve. Nothing much can be done as this was told to me by the professor who first treated me for my slipped disc 4 years ago.


I got admitted to the hospital for a similar pain though that time was much more excruciating than now. His advice back then was either I go under the knife or painkiller.


Having gone through one operation and suffered from the side effect, now I had second thought about that decision I made 4 years ago.


Anyway, I am now on muscle relaxant and hopefully it will ease off the pain. In the meantime, I just had to learn not to rest my full weight on both bum till the pain ease off.


To thank UL, I baked this lovely tea cakes for her.


A very unique cake recipe that uses yeast, resulted in a moist, soft and buttery cakes. Especially when it paired it off with chocolate fudge, awesome!

Personally I like it but not too sure whether same goes with UL.

Source: Lust by Audrey Tan

What you need:

250g butter
200g castor sugar
5 eggs
250ml dairy whipping cream
320g plain flour, sifted
12g instant yeast
200g chocolate chip

Chocolate ganache (optional)

Method

Preheat oven to 165 degree.

Greased muffin tray

Beat butter and sugar till light and fluffy.

Add eggs, one at a time.

Fold in cream, flour and yeast (in that order). 

Fold in chocolate chip.

Fill batter into muffin tray (3/4 full).

Baked for 20 min.  Cool in tray and remove to cool further.

Serve with chocolate ganache.

Strawberry Shortcake

Its been ages since I last baked a Strawberry Shortcake. To me, I seriously don't know which is the authentic, the one with sponge or the one with biscuits?

Korean strawberries are on sale. I usually wait for a little longer before I buy them. Reason being the first pick is always not so sweet.

Since I gave away half the recipe for the banana cake to D, the remaining loaf didn't last us. So I decided to bake an 8" sponge cake instead. This recipe is fool proof as it uses optima flour as by now you know I do not have much success rate with sponge cake.

This time round, I sliced it into 4 layers. Badly in need of practise as I had done such a horrible job. Actually I am so used to frosting with buttercream that now I have problem with whipping cream. Perhaps after I settled down into my new place, I must make an effort to do more layer cakes. Afterall, my family is getting tired of my fondant cakes by now.

Now let's talk about shopping. I think I need to buy a cake cover that is small enough to put into the fridge to cover my 8” cake without occupying too much space. All my cake holders are just too big. A good 12" size and it is impossible to squeeze into a fridge that houses milk and other food stuff.

See how my strawberries turned wrinkly because this baker is too lazy to glaze it and having it not covered didn't help at all.

Another item I wanted to buy is a bread slicer. Anyone know where I can get one at a reasonable price?

Okay, I am off to my other new found hobby now. Enjoy.

Source: This sponge recipe was given to me by my friend DP so I don't know where is the source.

What you need:
Sponge

4 eggs
250g optima flour
70ml water
70ml corn oil
1 tsp vanilla

Cream

400ml whipping cream
20g castor sugar
1 tsp gelatine, bloomed over a 1/2 tbsp hot water.

Method

Preheat oven to 180˚C. Greased and lined two 8" round pan.

Add all the ingredients into a mixing bowl and beat for about 8 - 10 min till really thick, light and fluffy. Should be in ribbon stage.

Pour batter into two 8" tin and baked for 20 – 25 mins.

Slice into two after cooled so that you will get 4 layers.

Cream

Soak gelatine in hot water till it bloom and melted.

Whisk cream with sugar till stiff.

Fold in melted gelatine.

Assembly

Spread cream over the cake layer, lay sliced strawberries and do the same with the rest of the layer.

Frost whole cake with cream and decorate with strawberries.

Glaze the decorative strawberries with either apricot jam or melted gelatine.

Banana Cake/Sesame Muah Chee

I have a personality that I like to get things done quickly. I prefer to plan ahead and execute right away. I like to be on the move and getting things accomplished.

Days whereby I see my son moves around the house slowly and doing nothing, sometimes I find it annoying or when my hubby and kids are glued to the google box on a weekend, I finds that boring. Yes, I have learnt along the way that men de-stress themselves being a couch potato. LOLz.

These days, my weekends are being kept busy with a new project. I am setting up my herb garden. Hubby has big plan for the garden but it is easier say that do. For I am the one realising his dream. It is definitely a lot of hard work especially after each session I will suffer tremendously pain on my back. Now I understand the saying of once broken can’t be healed. Really annoying that physically I can no longer push myself.

Things are looking good in my herb garden. I still need to finalise some position before I call it completed. Then I will wait for my harvest. As for hubby’s dream garden, I will have to take it slowly.

Enough said, late last week, my girl came home with a request for me to bake cupcakes for her Entrepreneur week school project. The teacher was so worried about her over enthusiasm that she actually rang me to confirm that I will be doing it.

Since I already committed, so even though I am exhausted from the gardening, I proceeded on with the baking after I came home. Little one of course was way eager to help. Hubby also felt that it is a good learning ground for her as she gets to understand the effort puts in to the final product being sold.

Luckily I didn't promise anything complicated.

(Sorry for the poor picture quality as I am totally blasted after the baking and frosting)

Since I am already baking, I quickly put together a really easy Banana Cake. I baked this many times and each time with success and this little one soon become a hot favourite with family and friends.

Just in time, D and her family came for a visit and she brought home a loaf. I am glad that her mom loved it.

See I told you I am slowing down. This was done on Friday evening. I was craving for muah chee and since LT gave me a tub of really fragrant sesame powder, I decided to turn them into Sesame Muah Chee using the HCP.

I was told that this is available in a shop in Orchard Road but being a home body, I hardly go down town even though I lived in Central!



Not too sure whether this is comparable but it is good enough for me to get a quick fix though. Next time, I will blend in sesame seeds together with the peanut.

What you need:

200g glutinous rice flour minus 3 tbsp
3 tbsp sesame seed powder
300ml water
1 tbsp shallot oil + 1 tsp
1 tsp sugar
pinch of salt
A generous amount of fried shallot

Peanut, sesame and sugar mixture

150g chopped roasted peanuts
30g fine sugar
10g sesame seeds

Method (Happy Call Pan)

Mix everything in a bowl. Stir till it is lump free. Sieve.

Heat up pan.

Add another tsp of shallot oil.

Pour in the batter and let it cook for 5 mins.

Open the lid and give it a good thorough stir.

Close lid and cook for another 5 mins, repeat one more time by adding a generous amount of fried shallot. Blend well.

Remove from pan.

Cut dough with oiled scissor and coat with peanut and sugar mixture.

*********************

Source: Small Cakes

Banana cake

What you need:

200g - 2 bananas, mashed or puree
150g unsalted butter
230g castor sugar
50g ground hazelnuts
2 eggs, lightly beaten
175g plain flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
133g sour cream

Method

Greased and lined a 18X7X8 cm deep loaf tin.

Preheat oven to 170 degree c.

Cream butter and sugar till light and fluffy.

Add in ground hazelnuts and followed by eggs.

Sift in the flour, salt, baking soda and baking powder and mix well together.

Mix in the sour cream and finally add in the bananas.

Pour into pan and bake for 20 mins.