Keto Friendly Banana Bread

Yes! Keto banana bread! Its shocking to know how healthy minded people are nowadays. Joining the hype, I decided to bake this low carb banana bread... Surprisingly I like it too.

Ingredients

2 ripe bananas
3 large eggs

2 cups of almond flour

1/4 cups of coconut oil

1 tsp of sugar sweetener

1 tsp baking soda

Steps

Preheat oven to 175degree C. Line your pan with parchment paper.

1. In a big bowl, beat the eggs and mashed bananas. Add the coconut oil and mix well.

2. In a separate bowl, mix the almond flour, baking soda and sweetner.

3. Combine the two mixtures together until well blended.

4. Pour the mixture into the baking pan. Bake for 40-60mins until a toothpick insert center and comes out clean. 

Burn my arms while removing the pan :D

Hershey's Chocolate pound cake by Angela Seah

I have always love Hershey's chocolate especially using the special dark cocoa powder for baking. And I recall it was not easy to get this cocoa powder in Sweden (at least not from the city where i stayed). Remembering the days in Sweden, I would always remind my husband to get it for me whenever he's on a business trip to US. Here's the easy, chocolaty and moist pound cake..

Ingredients -
4 large eggs

180g cake flour 
4g baking powder
25g Hershey special dark cocoa powder
60ml hot boiling water
225g unsalted butter
225g sugar
100g Hershey chocolate chips
1 1/2 tsp vanilla essence
1/2 tsp salt
2 tbsp milk

Ganache (optional)

90g Hershey's milk chocolate bar

20ml heavy cream (36% fat content)

Steps -

Preheat oven to 180 degree celsius.

1. Grease your loaf pan and line with parchment paper.
2. In a small bowl, mix the Hershey cocoa powder with the hot boiling water and set aside to cool.
3. In another bowl, mix the sieved cake flour, baking powder and salt together. Set aside.
4. In the mixing bowl, beat the butter until smooth.Then add sugar and vanilla essence in, beat till light and fluffy. Add the eggs in - one by one and beat till just combined. Scrape down the sides of the bowl as needed. Beat in the cooled cocoa powder mixture.
5. Add the flour in by 2 additions and pour in the milk by 1 addition. Mix till it's just combined. Do not overbeat. Fold in chocolate chips.
6. Pour onto the loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Notes -
1. Every oven temperature varies. I baked my chocolate cake at 180 degree celsius for 50 minutes. 

The chocolate bar used for the ganache, fantastic!

Best Chocolate Cake by Angela Seah Thulin

This is the most WONDERFUL chocolate cake I have ever had. It is very soft and moist in itself and the ganache makes it perfect! 

I like simple recipes and this one is definitely the easiest. All you need to do is just to combine the dry ingredients together first, then add the wet ingredients in and beat for 2 minutes. Bake and done! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/652619138278016/?type=3&theater

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Hershey's dark cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

Ganache
250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
or
4 x 15cm round pans

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
7. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Notes -
1. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

Batter is thin

Look at how moist the cake is! Perfect!

Chocolate Lava Cake by Angela Seah Thulin

I have tried many lava cake recipes and this is by far the best and easiest that I have tried / and after a couple of attempts I have finally dialed in the perfect baking time!

Note that this will vary between ovens, but for me 16 minutes with 6 minutes of cool down is just perfect, with the cake fairly firm but still slowly running out once you cut it open. For my husband it's 14 minutes as he likes it more wet and runny. My previous attempt had it baking for 12 minutes and that was way too runny.

16 minutes result

Baked for 12 minutes and cooled for 8 minutes result

Make 4-5 ramekins

Ingredients -
52g all purpose flour, sieved
90g sugar
112g unsalted butter, room temperature
225g dark chocolate
3 eggs

Steps -
Preheat oven to 200 degree celsius.
1. Grease your ramekins with butter and coated them evenly with sugar.
2. Double boil method - Melt the dark chocolate and leave it aside to cool.
3. Using hand mixer, whisk the butter and sugar together.
4. Then add the eggs in one at a time. Whisk to incorporate well. 
5. Add in sifted flour. Give a quick whisk.
6. Pour the cool melted chocolate in and mix well.
7. Pour onto ramekins and bake for 10-15 minutes. Remove from oven, set it aside to cool for 5-10 minutes before serving. Dust with powder sugar (icing sugar).


Notes -
1. Coating with sugar will help prevent batter from sticking to ramekins and also a crispy crust as it bakes.
2. Use a good quality dark chocolate.

Baked for 14 minutes and cooled for 8 minutes result

Fruit Cake by Angela Seah Thulin

This is a recipe without alcohol. For those who prefers their fruit cakes to have boozy flavour, you can mix the candied fruit with a little alcohol (Grand marnier, rum, brandy or sherry) and let it macerate for 1-2 days. I like mine this way instead :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/624173644455899/?type=3&theater

Ingredients -

100g candied mixed peel

100g candied red cherries (cut into quarters or halve)

140g unsalted butter, room temperature

80g granulated sugar

3 large eggs, room temperature

1 tsp pure vanilla extract

190g all-purpose flour, sieved

1 tsp baking powder

1/4 tsp salt

Zest of one lemon

60ml milk

Steps -

Preheat oven to 180 degree celsius

1. Grease and line your loaf pan with butter and parchment paper.

2. In a bowl, combine the flour, baking powder, salt and zest of one lemon. Using a balloon whisker and whisk them together.

3. In a mixing bowl, beat the butter and sugar until light and fluffy. 

4. Add one egg at a time, beat until well combined. Add the vanilla extract in and mix well.

5. In two additions - add the flour mixture in with candied fruits. Then beat in the milk with the remaining flour mixture.

6. Pour the batter into the loaf pan and bake for about 50-60 minutes or until a toothpick inserted in comes out clean.

Recipe origin - Joy of Baking

Notes - 

1. My cake was beautifully browned around 35 minutes, I covered the top with aluminium foil and continue baking.

2. Every oven's temperature varies. I baked this at 170 degree celsius for 46 minutes. 

Castella Sponge Cake by Angela Seah Thulin

I have seen one of the Plate & Palate members (Helga) bake this cake a few times, but never tried it. Now I regret not trying sooner!

This is a popular Japanese sponge cake with just a few ingredients needed. It has a honey fragrance, is moist and smooth with a somewhat elastic and bouncy texture. It tasted almost like our chinese bake 鸡蛋糕. Really amazed that it's possible get this kind of texture without milk nor butter! Both my husband and I are addicted to it!

The only downside is you cannot eat it immediately, it needs to be chilled for 12hours according to the original recipe! (But I only chilled it for 4 hours, and Helga actually served it immediately!) Since this was my first attempt, I felt that I didn't really manage to get a smooth and beautiful top but I'm really happy about how good it tastes!

Will definitely make this again in just a few days! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/606831739523423/?type=3&theater

Ingredients -

6 large eggs, room temperature
190g granulated sugar
200g bread flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water 
(B) 1 tbsp honey + 1/2 tbsp warm water

Tools -
2 x loaf pans
1 skewer

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to the loaf pans.
2. Mix the honey and water together. Set aside.
3. In a mixing bowl, whisk the eggs in high speed until well combined.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Pour the batter into loaf pan at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter. 
8. Tap the pans gently a few times to release air bubbles.
9. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
10. Brush the honey mixture (B) on top of the cake.
11. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
12. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Notes -
1. I baked at 160 degree for 33 minutes.
2. As I used a handheld mixer, I whisked the point 4 for 6 minutes.
3. I used pure honey.
4. It doesn't have to be baked in loaf pans, I have seen other recipes in round pan too.

Recipe origin: Castella Cake

Birthday 2016 - Vanilla Cake by Angela Seah Thulin

And once again - it´s my birthday!

Hmm what kind of cake should I get this year? My husband was saying that he wanted to buy me a custom cake, but I decided to take the chance to bake one instead.

I don´t normally fancy vanilla sponge cake especially not with buttercream, but this 4-color layered cake with added lemon zest and delicious fondant decorations I absolutely love:)

For the birthday dinner, we went to a local chinese fine-dining restaurant in Malmö named Kin Long, and I have to say that it was indeed authentic and really enjoyable, especially their Taiwanese 3-cup chicken dish. The owner was very friendly and took time to explain the dishes and even discuss individual ingredients!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/590098607863403/?type=3&theater

Ingredients -
195g all-purpose flour, sifted
1 1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
80ml full fat milk
80ml vegetable oil or extra virgin olive oil
180g granulated sugar
zest of one lemon (outer skin of lemon)

Syrup (to brush on the sponge cake)
60ml water
20g of granulated sugar
*In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.

Buttercream - 
460g icing/powdered sugar
225g unsalted butter, room temperature
2-4 tbsp milk
edible food coloring

Pan size -
1 x 9'' (23cm) round pan 
or
4 x 15cm round pans

Steps -
Preheat oven to 180 degree celsius

1. Grease your cake pan and line with parchment paper.

2. In a bowl - mix the flour, baking powder and salt together. Set aside.

3. In another small bowl - mix the lemon zest and sugar together. Set aside.

 4. In a mixing bowl, beat the sugar (that has been mixed with lemon zest), eggs and vanilla extract until smooth and creamy about 1 minute.

 5. Then alternately add the flour in by 3 additions and the milk and oil in by 2 additions. Beat until just combined. Do not overbeat.

6. Divide batter evenly among 4 baking trays. Bake at preheated oven for 15 - 20 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack for ten minutes. Invert the cake and let it cool completely.

7. Buttercream - In a mixing bowl, beat the butter until smooth and creamy. Add the vanilla extract and powdered sugar, slowly add in the milk in and beat to combine. Switch to high speed and beat the frosting until light and fluffy about 3-5 minutes. Add milk or powdered sugar as needed to get to the right consistency.

8. To assemble - lightly brush the syrup on each sponge cake, sandwich the layers with buttercream and cover the whole cake with remaining frosting.

Notes -
1. I baked my vanilla sponge cake at 170 degree celsius for 16 minutes.

Galaxy Mirror Cake by Angela Seah Thulin

My first attempt :) The cake looks nice with the glossy surface - but since the cake is made of chocolate and ganache it's still pretty dark and doesn't really "pop". If using vanilla cake or with buttercream frosting - it will look even better. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/588889274651003/?type=3&theater

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Valrhona cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

Ganache -
250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
or
4 x 15cm round pans

Mirror glaze -
5 tsp powdered gelatin
1/2 cup cold water
1/4 cup water
1/2 cup light corn syrup
1 cup sugar
1/2 sweet cup condensed milk
225g white chocolate (converture)
Food coloring - black, dark blue, bright blue, pink and purple.

Opt - edible silver dust

Method - Mirror Glaze

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, about 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
7. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour.

Notes -
1. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

3-flavor Chiffon Cake by Angela Seah Thulin

I love this combination! Can you tell it is very soft too??

So soft and fluffy!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/568462436693687/?type=3&theater

Ingredients - 

Part (A)
4 eggs yolks
2.5 tbsp granulated sugar
80ml water
60ml vegetable oil
1.5 tsp vanilla essence
80g cake flour, sieve

Part (B)
4 egg whites
2.5 tbsp granulated sugar
1/4 tsp corn flour

Part (C)
1 tsp dark cocoa powder (I used Hershey's dark cocoa)
1 tsp cocoa powder
1 tsp fresh pandan juice (concentrated part)

Steps -
1. In a clean metal bowl, Part A - whisk the egg yolks and sugar until pale and fluffy (for about 8 minutes). Then add water, vegetable oil, vanilla essence in and whisk till mixed. Add sifted cake flour and whisk till well-combined (batter will look runny). Set aside.
2. In another clean metal bowl, Part B - whisk the egg white till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

3. Fold part B into part A gently using a balloon whisker.

4. Divide the batter evenly among 3 bowls. From part C - add 1 tsp to each bowl. Fold in the powder gently and mix well.

5. Then scoop/design as you like into an ungreased 18cm tube pan.

6. Bake at preheated oven 160 degrees celsius for 30 - 40 minutes or until toothpick inserted center comes out clean. Invert the pan and let it cool completely.

Notes - 
1. Every oven's temperature varies. I baked 150 degrees celsius for 40 minutes with aluminum foil covered when the top has turned brown.