IMG_9558seem familiar?
yes i cannot get enough of this.. so i incorporated an super ripe banana into this recipe
似曾相识?
是咯。。人家就是喜欢这款蛋糕。。这回在这食谱加入了一条超熟滴香蕉!

ingredients (6 inch cake pan with removable base, no need to grease or line)

35g unsalted butter
35g cake flour
15g black cocoa powder
50g condense milk
60g egg yolk c. 3 large egg yolk
95g eggs c. 2 medium eggs
60g mashed banana

120g egg white c. 3 large egg white
50g coconut flower sugar *feel free to use light brown sugar

IMG_9552 食材(6寸活动底圆形蛋糕 ~ 无需铺烤纸或抹油)

无盐黄油 35克
蛋糕粉 35克
黑可可粉 15克
炼奶 50克
蛋黄 60克,约 3颗大蛋黄
蛋液 95克,约 2 颗中形鸡蛋
香蕉泥 60克

蛋白 120克,约3 颗大蛋白
椰子花糖 50克 *可用黄糖替代

Directions/做法

IMG_9553 – beat eggs with egg yolk till frothy. mix in condense milk and mashed banana and set aside
蛋黄和鸡蛋打散至起泡。拌入炼奶和香蕉泥、待用

– bring butter to a soft boil in a saucepan and add in sifted flour & black cocoa powder in one go. turn off fire and mix well using a spatula 
黄油煮至小沸腾,一口气加入所有过筛的面粉和黑可可粉。熄火、用刮刀拌匀

– add egg mixture to the above and mix well
蛋糊加入黄油面糊、搅拌均匀

– beat egg white till frothy and add in sugar in 3 additions, beating till stiff and shiny peaks
蛋白打至起泡后,糖分三次加入,将蛋白打至有光泽并带钩状态

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌如蛋黄糊

– pour batter into cake pan
面糊倒入蛋糕模

– tap pan on table a few times to remove additional bubbles
烤盘在案板上轻拍数下以去除气泡

– bake cake using water bath method on second lowest rack of preheated oven (top/bottom heat) at 170 degrees for 30 mins, then 150 degrees, (also top/bottom heat) for about 55 mins (baking time is longer due to a higher moisture content). baking time is for reference only
蛋糕以水浴法,放入烤箱倒数第二层,170摄氏度、(上下火)烤 30分钟后,转 150摄氏度,上下火继续烤 55分钟(这次烘焙时间较长因蛋糕较湿润),烘焙时间仅供参考

– turn off oven and allow cake to sit in oven for 5 mins before removing
烤箱熄火、让蛋糕继续静置于烤箱 5分钟

– invert cake to cool completely after removing from oven before unmoulding
出炉后倒扣待凉脱模

– pandan cottony cake is also a winner recipe
班兰棉花蛋糕口味儿也一流哦

IMG_9559IMG_9556– serve and enjoy. embosser was purchased from here
上盘、享用。烙印是这儿淘滴

logoTo welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!
(terms and conditions apply)
为迎接即将到来的火猴年, 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈!*
(参与者必须遵守抽奖条规)

To enter, please complete the Rafflecopter below
参与抽奖活动,请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee’s Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
(新加坡境内网友可选择银行转账方式收款)
我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 (Diana)联系,
主办者将另选大赢家
海外朋友也可参与

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(10) Comments

  • Kong meifong (January 22, 2016)

    Drooling already !

  • Low josephine (January 25, 2016)

    Amazing looking cocoa cake.

  • WanwanTea婉婉午茶 (January 25, 2016)

    哇!!可以想象这蛋糕是多么的可口!!

  • HuiYing (January 25, 2016)

    Thank you for such a generous giveaway! May you have a great year ahead! I\’ll continue staying tune into your blog! Keep updating!:)

  • Ginnie Quek (January 26, 2016)

    SOOO awesome,your black cocoa banana cotton cake!!! thanks for sharing!!!

  • Cheong Sau Lai (January 31, 2016)

    so many \”highly recommended\” and all look so damn delicious! I need to find time to start one.

  • Ann-Gee Lee Wilson (March 15, 2016)

    When you say \’top and bottom heat\’ does it mean fan-forced?

    • Victoria Bakes (March 15, 2016)

      No. It means the top and bottom heating elements are turned on. Some ovens have individual top and bottom temp control

  • Ayashi.Nyanko (June 10, 2016)

    Where did u buy the fork spoon iron stamp ?

    • Victoria (June 10, 2016)

      In Tokyo . You can try Taobao.com

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