Saturday, May 31, 2008

Chocolate Banana Bread

Everytime go to grocery I never forget to pick bananas, love to eat .. but some time forget to eat too hehehe.. if you are like me almost every time buy bananas a few will turn brown before I get around to eating them. Instead of throwing them away simply slip them into a plastic bag and place them into the freezer until you have enough for baking.

So this time, again.. !! some of my bananas turn brown .. *hik .. :-( * so I decided to make banana bread hmm.. who's else always give me a good compliment ? my husband off course heheheh.

Here's the recipe

50 grams toasted walnuts or pecans, coarsely chopped
245 grams all-purpose flour
30 grams Dutch-processed cocoa powder
200 grams granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
75 grams white chocolate chips
2 large egss, lightly beaten
115 grams unsalted butter, melted and cooled
3 ripe bananas ,mashed well
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.

Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown suggar (optional).

Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Serve warm or at room temperature.

Tuesday, May 27, 2008

American Sponge Cake

There so many sponge cake recipes as I know, some of them use margarine but since I try to lost my weight *wuaakss.. why I still do baking heheheh !** than I choose this recipes, pretty simple and you will never regret to try this one .

I made this cake a couple weeks ago for mother's day ! wowww.. every body loves this cake . Even my daughter couldn't wait till I cut this cake.. *ooh..look at her face when I tried to take a picture of this cake*

Ingredients :

Sponge Cake:
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 tsp pure vanilla extract 1 tablespoon water
Zest of 1 medium lemon
1 cup (100 grams) sifted cake flour

3/4 teaspoon cream of tartar

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar

Preheat Oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an un greased two-piece 10 inch (25 cm) tube pan.

For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.

Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula

Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.

Source : Joy Of Baking