Skip to main content

Banana Cottony Zebra Cake @ 斑马香蕉蛋糕

Hi everyone, as promise here is my banana zebra cake recipe. I am actually has been chased by the left out banana that I bought some day back. Totally forgotten about it. Luckily, found it yesterday and still be able to make something out of it. I made one yesterday with a 9" tray. It was really good but the cake wasn't tall enough for my photoshot. haha..... So, made the rest of the banana today with a 8" tray. Gosh, it turns out perfect. Hope you guys will love it too.

Please do email me if there's any questions.

Ingredients : (size 8" tray)
Portion A
7 egg yolk
1 egg
70ml  corn oil/melted butter
120gm  mashed banana
110gm  all purpose flour
1/4 tspn  salt

Portion B
7 egg white
100gm  fine sugar
1/4 tspn  cream of tartar

Portion C
1 tspn  chacoal powder
1-1/2 tspn  hot water
(mix well and set aside)

Method :
(1)  Portion A : beat eggs till pail & fluffy then add in mashed banana, salt & oil and beat till well combined.
(2)  now, fold in flour and beat till well cooperated and set aside.
(3)  Portion B :  whisk egg white till foamy then add in cream of tartar and continue whisking for about 1 minute.
(4)  next, add in sugar 1/3 at a time about 2 minutes each batch till egg white became stiff and meringue like.
(5)  now, transfer egg white to Portion A in three batches and stir till well combined. Do not beat the mixture, as this will create more air in batter.
(6)  then divide batter into 2 portions in separated bowl.
(7)  add Portion C to one portion of batter and mix till well cooperated.
(8)  finally,  alternately pour in both batter in equal portions to a 8" tray lined with baking paper, with the side coated with butter. (I used 2 medium size soup paddle)
(9)  and then bake at preheated oven 160'C under water bath method, for about 70 minutes or till tester came out clean.

Tips :  make sure you tap your baking tray on working table after each addition of batter, this will helps batter to spread and gives you better outcome.
Tips :  water bath method meaning put the batter tray to a bigger tray filled with hot water on it. This is also called as steam bake method. After 70 minutes of baking time, mine is about to dry out.

Love how it turns out ! The cake looks really tall and gorgeous.

And really fluffy & soft <3 <3 and smells really good too. No artificial essence or flavouring. wholely fresh banana...... Loving it so much.
Labels:

Popular posts from this blog

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more