Banana Chocolate Chiffon Cake

 

Can't tell you more, but this is a second time in a week I bake this cake, I got from my buddy blogger, Rima (A lovely Malaysian lady, who can bake any kind of cake that you can ever imagine, she is .. I'm not kidding)

First time I bake, it just need a half hour to finished half of pan of cake. My cookie monster(s) at home love it .. eergh, I'm talking about hubby and kid. Maybe because the cake is so moist, and light .

Today, my daughter is sick, she get throat-ache and I decide not to send her to school - but she said, in the afternoon she will be fine and will bake a banana chiffon cake!! oh, jezz .. never heard any other kids say that. But she is, it's funny her body temperature turn normal in the afternoon and right the way want to bake . Ok, mommy let her to do that ..

Here is the recipe - Thank you Rima :)

 

Banana Chocolate Chiffon Cake
Ingredients :
20gr cocoa powder
60ml hot water
100gr banana – mashed
35gr cooking oil
½ tbsp chocolate paste
85gr cake flour
1/2 tbsp ground cinnamon
1 tsp baking powder
75 gr caster sugar (I’m sweet tooth, mine is 100gr sugar)
5 yolks eggs
5 white eggs
½ tsp salt
75 gr caster sugar (for white egg mixture)

Method :
Dissolve cocoa powder in hot water. Add smashed banana, cooking oil, chocolate paste, stir well, set aside.
Sift flour, cinnamon, baking powder.
Whisk sugar and yolks with stand mixer until pale. Add in cocoa mixture. Continue to whisk at low speed. Add batter into sifted dry ingredients
Beat white eggs and salt until half inflate, add sugar a little at time and continue to whisk till stiff peak.
Add egg white , fold in gently and lightly. Pour into ungreased chiffon pan
Bake in preheated oven of 350 F about 50 minutes (usually this chiffon bake till 60-70minute, but mine just 50 minutes and this keep my chiffon so moist)

what a beautiful name

 

Hi there : how are you ? Hope you enjoy your fall season, or may be in other side of world are enjoying Spring season.

Our flowers and tree leaves are not change colors yet, may be in 2 3 weeks the colors change to become more peak than today. Well, I'm not really enjoy the weather change - in mid east sometime the weather is too nasty. Is just beginning of Fall and we already turn on the heater.. ooh, hope not always like this other wise we will have a bad winter *cross finger, never happen*

Anyway, I had a chance to go to William Sonoma Store near by, and voila.. not to think twice I grab the baking pan, and here it goes.. Madeleines Cookies.. what a beautiful name, for the beautiful shape of cookies too.

The recipe is easy peasy .. every body can try and if you don't have a madeleines pan , don't worry just using your regular cookie pan it will work too.. *eem, a little bit cheating I mean - at least you still can try the taste of cookies ..don't you think ?

Here is the recipe , I got from William Sonoma website too.

Madeleines Cookies
Ingredients:
2 eggs
1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup all-purpose flour, sifted
1 tsp. grated lemon zest
4 Tbs. (1/2 stick) unsalted butter, melted
and cooled
Confectioners’ sugar for dusting (optional)
 

Directions:

Preheat an oven to 375°F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve. Makes 12.

Sneaky mommy .. Hidden Veggie Dish

 

Ok, here it goes. When I grew up , it was so rare to see broccoli or cauliflower on our dinning table. Well, my mom used to cooked a lot of different kind of veggetables, which is so easy to find in the market such a waterspinach (kangkung) , bean sprout (toge), Chinese mustard green (sawi) etc. And since I moved to different county those vegetables that I used to eat become a luxury veggie for me,  – if I want to get those I need to drive long way to Asian Store near by my house about 12miles.

Back to broccoli and cauliflower story, I’m not ‘crazy’ about eating those 2 green veggies – booo !! Anyway, I try my best to give , to introduce any kind of vegetable to my daughter. So far, she is doing good : her favorites are spinach, carrot and beansprout. But with broccoli or cauliflower, I need to use my trick. “Hidden Veggie Dish”. so far its work well.

Like this recipe, she has no idea I put veggies that she refuse to eat into the dish. *grin*

Cauliflower Soup:
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, coarsely chopped
4 cups low-sodium chicken broth
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces
Hand full of broccoli

Garnish : croutons and turkey bacon *we didn’t eat bacon, so we used turkey but you guys can substitute with bacon too.

 

Directions
In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme, cauliflower, broccoli. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Ladle the soup into bowls and garnish with the croutons and turkey bacon