Monday, December 15, 2008

Happy birthday Thazin!

We had an early birthday celebration for Thazin ( one of my year 3 batch mates) as most of us would not be around next week when Christmas holiday starts.

we finally got the all the Asian Chinese (well not really 100% chinese coz Thazin is a mixed Burmese + Chinese ) 3rd year medics in a picture!I'm the shortestttttt!!!! argghh.

and with the help of Steph and Melvin, I made a chocolate banana cake ( trying to imitate Secret Recipe's choc banana cake)!

Oh..I used the speedlight to take the pictures and the picture quality is sooo good! me likey =)


Chocolate Sponge Cake:
35 gm. Cocoa powder
70 gm. hot water
1 Tbsp. Chocolate emulco or Paste ( I used 40g of cocoa powder to substitute)
1 tsp. vanilla essence

125 gm. Cake flour (105gm all purpose flour + 30gm cornstarch to make 130 gm cake flour)
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
75 gm. sugar
1/4 tsp. salt

45 gm. cornoil
80 gm. egg yolks
30 gm. fresh milk

150 gm. egg white
120 gm. sugar
1/4 tsp. cream of tartar


250 gm. dairy whipping cream
210 gm. melted chocolate
42 gm. butter
add sugar according to ur taste

Some Bananas - slice lengthwise, preferably thicker slice

500gm. non-dairy whipping cream
70 gm. cocoa powder

add sugar according to ur taste

Method for the sponge:

(1) Mix cocoa powder, vanilla essence, hot water and chocolate paste together.
(2) Mix all the ingredients (B) together in a mixing bowl then add in (C) and mix to form a smooth batter. Add in the cocoa powder mixture and mix well.
(3) Whisk ingredients (D) until stiff peak and gradually fold into the cocoa powder batter.
(4) Pour into a 9" round cake tin and bake at 177C (gas mark 4) for about 40 to 45 mins. or till cooked. Leave cake to cool completely and then slice into 3 layers.
(5) Mix all the ingredients for Ganache and then microwave it for 20 secs. , stir till evenly combined and smooth. Microwave again if the chocolate has not melted. Leave to set before onto cake. ( I used bain marie method)
(6) Mix the whipped fresh cream with the cocoa powder mixture, spread onto one layer of cake. Top up with sliced banana and continue process till finished.
Cream the whole cake with the balance fresh cream.
(7) Pour Ganache on top and leave the whole cake in the chiller to set before slicing.
(8) Slice and enjoy!!!!

PS: I'm not sure about adding water to the cocoa powder in (A) coz the cocoa ended up clumping together forming snall round granules of cocoa.

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