Homemade Strawberry Swiss Roll!

It's Strawberry jam Swiss Roll!
It’s Strawberry jam Swiss Roll!

My Mum regularly purchase home a box of Swiss roll from a local bakery. Her choice of flavour only varies with chocolate and coffee, and I wanted a lighter flavour, hence, I took some time off, sat down and started looking for a swiss roll recipe with an idea of making my own filling.

In the end, I made HOMEMADE STRAWBERRY SWISS ROLL!

I started making the fillings first as I wanted it to be cold when I spread it onto my sponge cake.

This strawberry filling is incredibly easy and simple, you could use it onto cakes, ice-cream and pies! I could give you a rough estimation of how much ingredients I used for the strawberry recipe, however it could be modified to more or less.

Ingredients:

  1. Strawberries! Slice, about 1 rice bowl full.
  2. About 2 teaspoon of cornstarch.
  3. Water/Lemon juice, 1 tablespoon. (This varies with the amount of strawberry you have)
  4. Sugar if the strawberries are sour.

Method:

  • Place all ingredients in a sauce-pan and cook over small-medium heat.
  • Constant stirring is required as all the sugar from the strawberries are extracted out and caramelization is going to happen on the bottom of the pan.
  • Cook for about 10 minutes or till the mixture turns thick and jam like.
  • Pour it onto a bowl, cover and chuck it into a fridge till you are ready to use!

Next! The base! There are certain factors you have to take note.

  1. The texture of the cake. It has to be fluffy and moist, it would provide the swiss roll with a better mouth-feel.
  2. The moisture of the cake. It must be moist! No ones like dry cakes…
  3. The colour! The exterior of the cake should have a light brown colouration.

I used Kitchen Tigress TK recipe as her cake looked moist, fluffy and simple! Her Youtube features many simple decadent treats and I am sure going to try another of her recipe soon!

Here is the link to the sponge cake recipe, Swiss Roll recipe.  I used the exact same measurement and methods for my sponge cake. My batter was very light and airy and the product came out quite good.  IMG_1488

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Overall, it was good fun making this treat. The size was just right for my friend and I. We had it for tea and it was the right cake to have!

Hope you enjoy your roll with your mates and till the next time, Ciao~

 

Naked Pandan Chiffon Cake…?

Hi all! Since St.Patricks Day is approaching, I thought I share with you a GREEN recipe! Okay, Disclaimer! I thought it be really fun for me to share this recipe before St. Patricks Day because the product is green and it is no tradition for people to eat pandan chiffon cake on St. Patricks days, I just merely think it is cool and interesting to share a green cake! I am not Irish nor have Irish blood in me, but I am intrigued by the festival!

Right! So let’s get down to business! Let me do a little explaining on the title first. For a pandan cake, the crust of the cake should have a noticeable brown crust, not burnt but light brown crust on the outside. I was afraid that my cake would be burnt by the time the light brown crust formed, therefore I took the cake out before a crust was formed. So you could say that my cake was a little naked… Therefore the title… IMG_9891

 

However, it was only the crust that failed me, the taste and texture was rather normal. It was an easy cake to bake, however time and effort is needed. Patience and perseverance are key for Pandan Chiffon cake! My family enjoyed this cake, especially my grandma! It is a pretty sinful and decadent but light cake, so enjoy the process and of course, the end results!

The most important ingredient in this recipe is the pandan! I struggled a little to extract the juices out of the blended pandan leaves as I squeezed it out by hand without a cheesecloth. I regretted not purchasing cheesecloth. I did add pandan extract as well.

Chopped and ready to be blended!
Chopped and ready to be blended!

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The juices that I squeezed out so 'effortlessly' from my hands!
The juices that I squeezed out so ‘effortlessly’ from my hands!

Next most important component of this cake is the egg whites! As this cake does not have much raising agent, egg whites are used to give the cake a very spongy and airy texture! They are whisked to stiff peaks and gently folded in. For this part, you have to be patience to achieve the glossy and stiff peaks.

I was overly excited when I achieved my glossy and smooth peaks!
I was overly excited when I achieved my glossy and smooth peaks!

I had a good time making this cake and I hope you would too! So without further ado, here’s the recipe!

Pandan Chiffon Cake

Ingredients for batter

  • 5 egg yolks
  • 20 gm caster sugar
  • 100 gm cake flour
  • 1 tsp baking powder
  • 100 ml coconut milk
  • 2 Tbsp pandan juice (see below for making pandan juice)
  • a few drops pandan essence/pandan paste, optional
  • 3 Tbsp olive oil

Ingredients for pandan juice

  • 10 pandan leaves, fresh or frozen
  • 1 1/2 Tbsp water

Ingredients for Meringue (I got my egg white recipe from another source, which is from http://www.seasaltwithfood.com/2011/03/pandan-chiffon-cake.html )

  • 100 g Sugar
  • 12 g Corn Flour/Starch
  • 7 Large Egg Whites

Method:

  • Preheat oven to 170C (338F).
  • Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces.
  • Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you do not have a muslin bag, just use your clean hand to squeeze out the juice.
  • Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.
  • Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
  • Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
  • Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

    Love how the batter is so fluffy and green in colour!
    Love how the batter is so fluffy and green in colour!
  • Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C(302F), continue to bake until cooked through. A needle comes out clean when inserted in the middle. IMG_9884
  • Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
    Apparently it is necessary for the cake to be turned upside down to cool.
    Apparently it is necessary for the cake to be turned upside down to cool.

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It was a not-bad attempt I have to say! I am certainly trying this recipe again, just that I would need to find time but I am up for another light Pandan chiffon cake! Till the next time, Ciao~

I got this Pandan chiffon cake from Christine’s Recipes- Pandan Chiffon Cake.  {http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html#ixzz3UHIC40LU}

 

My Final Christmas Gift to you: #5 Yule Log Cake!

Ho Ho Ho, Merry Christmas! It is finally Christmas! Did everyone got what they wished for? I hope you did. Oh! And for my final gift to you is the Yule log cake. What’s Christmas without a good old-fashioned log cake? So, let’s get to it!

It is my very first time at attempting a log cake. I am afraid yet excited because on my previous attempts of whipping cream, I split it and it was undesirable. So for this year, I took a huge courageous step and agreed to bake a log cake.

The very first basic item in a log cake is the sponge! I baked chocolate sponge as the cream would be fresh cream. I was questioning myself whether to sift the flour and cocoa powder as the recipe did not mention about sifting. I just went ahead with sifting and while I mixed the wet ingredients with the dry ingredients, there were bits and pieces of flour incorporated. I was pretty troubled by that fact. But, I still pour the batter into my baking tray laid with baking paper and pop it into the oven. IMG_9393

My sponge cake was rather pale, I think it was because of the incorporation of the cocoa powder.
My sponge cake was rather pale, I think it was because of the incorporation of the cocoa powder.

After the sponge was done, moving onto the whipped cream. So my anxiety started working up. While my mixer was whipping the cream, I kept calming myself and told myself that there’s another bottle of cream in the fridge if this failed. I eyed the cream like a hawk till it was fluffy and had stiff peaks. Phew… Thank God I attained it! I spreaded onto the sponge and roll them up and place them into the fridge while I do the chocolate ganache. IMG_9402 IMG_9403

I was probably too generous with the whipped cream as it overflowed when I was rolling them… 😀 IMG_9404

Next! My sweet sweet chocolate ganache! I was very thrilled to be getting to this step because I always watch people on television do it and now, I finally got a chance to try it. Making chocolate ganache requires hot boiling cream over chopped chocolate. One thing I was terrified was overcooking the cream. If I overcooked the cream, it would split and again, it would be undesirable. So I kept my eyes on the cream till I notice it bubble a little at the sides and I immediately took the pot off the stove and pour it onto the chocolates.IMG_9411

 

I whisked them to mix, then I let it cool a little before pouring onto the cake.

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Before running a fork to make lines to represent a log.
And... The After!
And… The After!

I really had an amazing time baking this cake! It was simple, fun and pretty overwhelming! But it’s all good!

And let me put you out of your agony and present to you the recipe!

“Buche De Noel” – Yule Log (Serves 12)

Hands-on time: 50 minutes

Total Time: 1 hour, 15 minutes

Butter, for the pan

1/3 cup all-purpose flour, spooned and leveled

1/3 cup unsweetened cocoa powder

1/4 teaspoon fine salt

4 large eggs, separated

1 teaspoon pure vanilla extract

3/4 cup plus 3 tablespoons confectioners’ sugar

1 cup heavy cream

1 tablespoon sour cream

Chocolate Ganache (recipe below)

  1. Heat oven to 350. Butter a 9×13 jelly roll pan and line with parchment; butter the parchment. I used a silicone mat.
  2. Whisk together the flour, cocoa, and salt in a small bowl.
  3. Beat the egg yolks, vanilla, and 1/4 cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3-4 minutes.
  4. In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1-2 minutes. Gradually add 1/2 cup of the remaining sugar and beat until stiff peaks form, 2-3 minutes or more.
  5. Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8-10 minutes (mine actually took about 12). Cool.
  6. Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.
  7. Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll…I actually took off the silicone mat prior to this moment). Place the cake seam-side down on a serving platter. Drizzle with chocolate ganache over the top (recipe to follow). Let set for 5 minutes. Run the tines of afork through the ganache to create “bark.” (“Buche de Noel” is French for “Yule log”).

Chocolate Ganache

Hands on time: 10 minutes

Total Time: 10 minutes

Makes 1/2 cup

1/3 cup heavy cream

3 ounces semisweet chocolate, chopped

  1. Bring the cream to a boil in a small pot. Do not over-cook. Remove from heat, add the chocolate and let stand for 5 minutes. Whisk to combine. Cool slightly before using.
(I used the recipe from Meaningful Mama, Buche De Noel Yule Log Recipe from Real Simple. http://meaningfulmama.com/2013/11/buche-de-noel-yule-log-recipe-real-simple.html) 

Alright! There you have it! My very last recipe of this Christmas series. I sincerely wish that you have enjoyed them all because it was such a great pleasure to be baking for this holiday season.

Have a Very Merry Christmas and Happy New Year. Wishing you all the best in the year ahead. Till the next time, Ciao~ Ho Ho Ho… 😀

 

My Christmas gift to you : #2, Fruit Cake.

Welcome back to my second recipe for this festive season! I am very excited to share with you this recipe because it is easy, fun and simple. So let’s get started!

I was pretty excited for this recipe because my Dad always talks about how delicious my Aunt’s fruitcake was. Therefore I decided to do fruit cake as it is a festive cake and filled with dried fruits soaked in rich brandy!

This recipe took me about 3 to 4 days as there are a few ingredients that needed that extra attention. So lets begin with the items that needed more attention.

The original recipe did not add this following ingredient, however I went through other fruit cake recipes to see the ingredients they added, and I came to a conclusion that I want to be more adventurous and changed the original recipe. The extra ingredient I added was mixed peel.

I believe mixed peel could be bought, however I could not find any in my local supermarket, so I made my own. I made my mixed peel 2 days before baking the fruit cake as it requires time to dry and cook the peels.

Firstly, I shredded the skin of 8 orange and 8 green and yellow lemons. This may seem a lot, but after I finished shredding all of the fruits, the skin only weigh 200 grams. While shredding the peels, be careful of your fingers as cuts are bound to happen. IMG_8671IMG_8674

After all fruits are stripped, I cut them into smaller pieces. IMG_8679

Then, I transfer all my peels into a pot, ready to boil. Water must be filled to cover the peel. After the peels are left to simmer for about 10 minutes, I poured the water away. By then, the aroma of the oranges and lemon were heavenly. I then, repeated the step of boiling the peels again, for another 10 minutes. After 10 minutes, I poured half the liquid away and added another half cup of fresh water into the pot and about 1 cup sugar. Then I left to simmer. IMG_8681After the sugar is dissolved and boiled, I covered the pot and let it sit for the night. After a night’s rest, the following afternoon, I again poured another half cup of sugar into the pot and let the sugar to be dissolved. When my sugar is dissolved and the liquid is simmering, I drained the peels and scattered them on a baking tray and let them naturally dry for about a day.

(I gathered the instructions for my mixed peels from Wonderland Kitchen, Just Like Candy: #DIY Mixed Peel. http://wonderlandkitchen.com/2013/11/just-like-candy-diy-mixed-peel/ ) Note that I did not use her measurements, I only followed her instructions and went with my gut with the measurements!

Next ingredient that require attention are the brandy soaked mixed fruits! It is very very very simple. Just 2 easy steps! However, it takes days for the brandy to be soaked into the mixed fruits.

Step 1: Open packaging of fruits. I used 2 packets of mixed fruits and 1 packet of raisins. If the fruits are rather big, cut them into smaller pieces, almost the same size as the mixed fruits.
Step 1: Open packaging of fruits. I used 2 packets of mixed fruits and 1 packet of raisins. If the fruits are rather big, cut them into smaller pieces, almost the same size as the mixed fruits.
Pour them into an airtight glass container. It is important to use an airtight glass container because the brandy might react to other material, such as plastic and if the container is not airtight, the alcohol would oxidise and become acidic which is undesirable.
Pour them into an airtight glass container. It is important to use an airtight glass container because the brandy might react to other material, such as plastic and if the container is not airtight, the alcohol would oxidise and become acidic which is undesirable.
Step 2: Pour brandy or your choice of alcohol onto the mixed fruits till they are completely covered. Then pop the lid on and cover it tight. Only open it when you are ready to bake.
Step 2: Pour brandy or your choice of alcohol onto the mixed fruits till they are completely covered. Then pop the lid on and cover it tight. Only open it when you are ready to bake.

And finally…. Here comes the time to bake! There is actually not much to say because the cake batter is a basic butter cake recipe, whereby you cream the butter and sugar, adding the eggs one at a time and the vanilla essence. After all the wet ingredients are incorporated, I sifted the flour and baking powder into the wet. Folding them into the wet ingredients gently. Then I added the spices. Okay, I have to admit I did cheat a little for the spice mix. I did not have mace powder, dry ginger powder and clove powder, so I used half teaspoon of five spice powder, together with cinnamon and nutmeg powder. Yes, guilty as charged!

As you could see, my dried mixed peel are at the bottom left. And the brandy soaked mixed fruits are on the left.
As you could see, my dried mixed peel are at the bottom left. And the brandy soaked mixed fruits are on the left.

After my spices are added, I took huge ladlefuls of soaked mixed fruits and pour it in the cake batter. I threw my mixed peel in as well. I took about 5 to 6 ladleful of mixed fruits and mixed it in my batter first. I could add more after if I see there is a need to increase the amount. In the end, I added about 8 to 9 ladleful of mixed fruits into the cake batter. IMG_8705

 

Looking at my batter and seeing that all fruits are properly coated with batter, I poured them into loaf tins that I greased and covered with baking paper, I also cover the loaf tin with aluminium foil to prevent the top of the cake to burn. Then I popped them into the oven for about 2 hours at 160 degree celsius, rotating them every 30 minutes.

Then…. All good things come to those who wait. After 2 gruesome hours, I took out the fruit cake and uncover the aluminium foil to check if the cake has been cooked throughout with a wooden skewer. The skewer came out clean! I quickly took out the loaf tins and poked a few holes into the cake and pour little teaspoon of brandy onto the cake, to allow the cake to absorb the alcohol. IMG_8708The fruit cake smelt heavenly and tasted chewy and spongy! I loved the texture of the cake, however the colour of the cake was not as brown as I expected it to be.

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Recipe for the Fruit Cake! Screen Shot 2014-12-12 at 12.24.46 am

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(My fruit cake recipe is from Scratching Canvas, A Tale of Taste Test; Old Fashioned Rich and Moist Christmas Fruit Cake. http://www.scratchingcanvas.com/2013/12/Old-Fashioned-Rich-Moist-Christmas-Fruitcake.html)

I truly enjoyed making this fruitcake, even though it took 2 more days more than other cakes, however I had fun and it made me realise a couple of things.

  1. Good things do come to those who wait. The hours peeling the fruits and the waiting time for the cake. Well, baking is all about the patience.
  2. I cannot use shortcuts. I had to give my all in every component of the cake and then, I would be rewarded.

And… I have come to the end of the second recipe for my Christmas series! I hope you have enjoyed reading and it would be lovely if you tried it too. It was an exciting and fulfilling process while baking this fruit cake. Till the next time for the third recipe, Ciao~

 

I baked again!

Just a few days, I saw some overripe bananas hanging in the kitchen. So I thought “Let’s not waste this beautiful bananas and so, I decided to put them into good use!” I baked Banana bread!

This following recipe I have done a post before in June. This time I want to share my thoughts through this baking process because I did notice something different from the last time I baked this. So sit back and enjoy~

I notice my bananas at the corner of the kitchen, looking gorgeous and bright yellow, so it meant to either eat it or toss it away because it would be very acidic once it becomes more ripe. I looked at it and thought, why not bake them, instead of wasting those bananas! So I checked that I had sufficient ingredients and I got down to baking.

I laid all the ingredients I needed and got to work!IMG_8058

I did not use the whisk to mix the batter, I used a wooden spoon instead. After I added all the ingredients, it was a very dense and heavy mixture. I was worried that it would not bake well and might cook throughout. However, I did not want to add excess liquid, as that might jeopardise the whole bread and the cooking time. Therefore, I went ahead and poured the mixture into 2 loaf tin. The recipe only asked for one, however like I mentioned earlier, it was a dense mixture, therefore I minimize the possibility of having a rather raw bread.

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I checked the banana bread multiple times. At the last few minutes, I noted that the top had already brown beautifully, however the middle was still rather raw as I checked it with a skewer and it came out moist. So I placed a sheet of aluminium foil on the top of both loaf tins. This is to prevent the top of the bread to burn and still be able to cook the middle of the bread.

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Time’s up and I took them out of the oven and they looked good! I let them cool and rest at room temperature and then I did a taste test. It was surprisingly moist and airy in the inside, not dry and heavy. I was relieved that all went well!

So here’s the recipe for easy reference.


Banana bread

3 cups of flour

1 cup sugar

1\2 tsp salt

1 1\2 tsp bi carb soda

185g butter

2 bananas

1 1\2 eggs

1 1\2 tbs water

1\2 cups walnuts

Methods

Mash bananas

Throw bananas into flour, sugar salt, bi-carbonate soda, eggs, walnuts, water, and melted butter

Give it a good mix! Into thick pancake mix like.

Grease loaf tin

175C, 45 mins . Skewer comes out clean. Good to go!


Oh! And again, I did not add walnuts because I did not have it at home and also, I knew that it would not affect the taste, texture and appearance of the bread. Although it would add different textures to the bread as the crunchy walnuts would crunch to the bread. I think I also realize why the batter was thicker and denser than before. I added 3 bananas instead of 2. Luckily, all went well and nothing major happened.

It felt amazing to be baking again and to see the product coming out like how you expected it to be. I believe this is one of the reasons I kept baking. The joy and excitement you get when all the whisking and mess produced a product you are proud to show and share with everyone. It is amazing. And one other thing that is amazing that I get to share my experience on this blog. I cannot wait to be sharing more experiences here, so till next time, Ciao~

 

 

Healthy Healthy Coffee-Chocolate Marble Cake!

It would not be fair if I didn’t share my favourite recipe for my marble pound cake. I searched for this recipe because I was craving for some pound cake. So I searched. Then I found this recipe that I’m going to share below. It’s a healthier alternative as it uses yogurt rather than butter. As you know, marble cake is a creamed cake. It would use half fat (butter) to flour, therefore this recipe is a much healthier alternative, as it uses vegetable oil and yogurt for fats. It does have guilty and yummy marble but that would not do much harm, I guess! 

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So I start putting out my ingredients and started measuring the items. It was quite mundane and boring till… I had to separate my batters for the coffee and vanilla. I separated it then it’s time to pour the batters into the moulds. It’s up to you to pour the coffee at the bottom or on top. In my case I poured the vanilla as the base. I alternate the batters and thus, my coffee batter is on top.

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Chocolate batter on top, Vanilla batter at the bottom!

I popped it into the oven and let it do it’s magic.

When I was checking my cake, it was a little difficult to check if I’d burnt my cake as the layer I could see is brown. So a note to note is that if you want to check your cake easily, pour the vanilla batter last. I had a few cracks on the surface of the cake, but it was cooked perfectly and it was soft and moist inside. 

Oh! And I did not add chocolate into my cake. Instead I used purely coffee flavouring and essence for just the coffee flavour in my cake. It is up to you if you prefer chocolate or coffee, in my case, coffee! So to stop all the anticipation for the recipe, there you go! 

Healthified Coffee-Chocolate Marble Cake Recipe

Ingredients

  • 2 1/2 cup(s) flour, cake, sifted, or 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup(s) yogurt, fat-free plain
  • 1 1/4 cup(s) sugar, granulated
  • 1/2 cup(s) oil, canola, or vegetable oil
  • 1/2 cup(s) egg substitute, fat free, thawed
  • 1/2 cup(s) buttermilk, low-fat
  • 2 teaspoon vanilla extract
  • 1/3 cup(s) cocoa powder, unsweetened
  • 2 tablespoon espresso, instant, or instant coffee crystals
  • 1/2 cup(s) water, boiling
  • 1 tablespoon sugar
  • 2 teaspoon espresso, instant, or instant coffee crystals
  • 2 teaspoon sugar, powdered, and/or unsweetened cocoa powder
  • cooking spray

Recipe Tip:

92% les sat fat- 60% less sodium than the original recipe–see the comparison.

Preparation

1.  Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
2.  In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
3.  Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
4.  Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
5.  In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
6.  Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.
Recipe with courtesy from :Everyday Health, http://www.everydayhealth.com/health-recipe/healthified-coffeechocolate-marble-cake-.aspx
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When the cake is still in the mould

The inside of the cake...
The inside of the cake…
A different perspective of the cake!
A different perspective of the cake!

And so this concludes today’s post! I do hope you have enjoyed reading and drooling over the cake that it makes you want to bake it! I did enjoy myself while making this marble cake and I cannot wait till the next time I bake it again! And something I really love about this cake is that is it so versatile. You can have it for tea-break, breakfast, as a birthday cake with icing poured over the cake. Many many different possibilities. So with that thank you for reading and till next time, Ciao!

Gaga over Bananas!

Over the past few months, I have been a little obsess over eating bananas. I feel like they gave me energy and they are easy to eat; I could just carry one banana and have it for breakfast in school. Simple!

Other than eating banana raw, I love to corporate it into my cakes or muffins. So I have search up some banana baked products and I found this recipe that I really really love. So without further ado, here is the recipe to the Banana bread!

Banana Bread!
Banana Bread!

Banana bread

3 cups of flour

1 cup sugar

1\2 tsp salt

1 1\2 tsp bi carb soda

185g butter

2 bananas

1 1\2 eggs

1 1\2 tbs water

1\2 cups walnuts

Methods

Mash bananas

Throw bananas into flour, sugar salt, bi carb soda, eggs, walnuts, water, and melted butter

Give it a good mix! Into thick pancake mix like.

Grease loaf tin

175C, 45 mins . Skewer comes out clean. Good to go!

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I absolutely love this recipe! It is simple, delicious and fun to make! I left out the walnuts as I did not get any walnuts from the supermarket then. It will not affect the flavour, but it will affect the texture. If you are looking for different textures in this bread, please go ahead and add walnuts. I would also love to add more bananas as the taste of it was not evident enough. But this is my go to banana product recipe! I love it!

However, I have another banana recipe to share! Do check back in on Saturday for the next banana recipe! Till then, Good Luck & Have Fun!