My family love banana and what's more when we bake a cake with it!

It is definitely a "banana-affair"! 

Today I will be sharing a wonderful cake recipe that will make all banana lovers very happy simply because we have just celebrated Banana Lovers Day on August 27. This is the day dedicated specially for all the banana lovers, it is called the National Banana Lovers Day. 

So if you are one of the banana lovers, why not try baking this yummy Gula Melaka Banana cake. Yes, we will be using Gula Melaka (palm sugar) and this will give your cake the wonderful caramelized aroma.

 

The combination of Gula Melaka and Banana is simply amazing - it yields a moist and loaded banana cake that will make you to ask for more!

Gula Melaka Banana Cake

150gm Unsalted Butter

100gm Gula Melaka (shaved)

1/2 tsp Vanilla Extract

3 Eggs

160gm Self-Raising Flour

1/8 tsp Baking Soda

Pinch of Salt

150gm Ripe Banana (mashed)

Topping:

Slices of Banana (about 9-10 pcs)

Gula Melaka (shaved)

Chopped Walnuts (optional)

Directions:

• Sift flour, baking soda and salt together. Set aside.
• With an electrical mixer, beat butter, vanilla extract and gula melaka until light and fluffy (medium speed).
   
  
• Beat in eggs one at a time until well combined.
• Add half of the sifted flour mixture into the butter mixture and gently fold in until well mixed. Then add in the mashed banana, stir until well incorporated. Lastly fold in the remaining flour mixture.
   
   
  
• Preheat the Airfryer at 180°C.
• Pour the mixture into the baking tray, top with sliced banana, walnuts and sprinkle generously with shaved gula melaka.
  
• Cover the baking tray with foil and poke some holes on it.
  
• AirBake at 160°C for 45-48 minutes.
• Once the time is up, remove the foil and continue to AirBake for another 8-10 minutes until the cake is golden brown (skewer test should comes out clean).
   
   
   
   
  

Adapted from Cuisine Paradise

Yes, I'm still very much addicted to Chiffon cake and this time I'm delighted to introduce the AirBaked Chocolate Chiffon Cake. To my surprise it only took me one trial to get this cake right! I guess once you get the hang of the tips in baking chiffon....you are on your way to bid farewell to any unsuccessful chiffon cakes.

My little boy got very excited at the sight of the chocolate chiffon cake!

 

I'm very motivated in tweaking the recipe create different type of flavors in chiffon cake. I mostly refer to the Vanilla Chiffon Cake recipe as the based and then try to add / replace some ingredients. Not a rocket science but definitely need to watch out on the quantity of the ingredients so that it doesn't affect the batter so much.

 

AirBaked Chocolate Chiffon Cake

40gm Plain Flour

1 1/2 tbsp Unsweetened Cocoa Powder

1/4 tsp Baking Powder

2 Egg Yolks

10gm Castor Sugar 

1 tsp Vanilla Extract

30gm Vegetable Oil (I used Canola Oil)

55gm Milk

Meringue:

2 Egg Whites

1/8 tsp Cream of Tartar

25gm Castor Sugar

Directions:

• Sift the flour, cocoa powder and baking powder. Set aside.
• In a mixing bowl, add in egg yolks, sugar, vanilla extract, oil and milk. Beat with a hand whisk until combined and sugar has dissolved.
   
  
• Add the sifted flour into the yolk mixture. Whisk until well combined and set aside.
   
  
• In a separate mixing bowl, beat the egg whites, cream of tartar and sugar together using a hand mixer on high speed for about 5 minutes until stiff peaks formed. (First picture = soft peaks, Second picture = stiff peaks)
   
  
• Transfer 1/3 of the meringue into the yolk mixture and mix well with the hand whisk. This will lighten the mixture.
   
  
• Gently fold in the remaining meringue in two batches until no white streaks remain.
  
• Preheat the Airfryer at 180°C.
• Pour the batter into an UNGREASED chiffon pan (16cm), gently tap the pan on the table to release air bubbles.
  
• Cover the pan with foil and tuck the side tightly. Poke some holes on the foil.
  
• AirBake at 160°C for 35-38 minutes. Once the time is up, remove the foil and continue to AirBake for additional 5 minutes to brown the top. (Tips: In order to fit a 16cm chiffon pan, I've removed the frying basket and place the pan directly on the tray)
   
  
• Cool the cake by turning the pan upside down on a cooling rack. Let it cool completely before removing from the pan.
   
   
  
  
  
   
   
  

What an awesome feeling as I finally get it right in baking Chiffon cake and writing to share the recipe with all of you. I have tried many times to bake the perfect chiffon but always ended up with a collapsed and/or burnt cakes.

Making chiffon cake can be very tricky because the cake's volume is achieved by whipping up the egg whites until stiff peaks form and there should not be any speck of grease or oil in the bowl (oil inhibits the foam formation in egg whites).

Today I'm proud to present my very first successful Vanilla Chiffon Cake.

A chiffon cake is a very light and airy cake made with simple ingredients. And the best part of all, chiffon cake has lesser cholesterol and fat content so you can feel less guilty enjoying it.

AirBaked Vanilla Chiffon Cake

40gm Cake Flour (can substitute with Plain Flour)
1/4 tsp Baking Powder
2 Egg Yolks
15gm Caster Sugar
1 tsp Vanilla Extract
30gm Vegetable Oil (I used canola oil)
55gm Milk

Meringue
2 Egg Whites
1/8 tsp Cream of Tartar
25gm Castor Sugar

Directions:

• Sift the flour and baking powder, set aside.
• In a mixing bowl, add in the egg yolks, sugar, vanilla extract, vegetable oil and milk. Beat with a hand whisk until combined and sugar has dissolved.
  
• Add the sifted flour into the yolk mixture. Whisk until well combined and set aside.
   
  
• In a separate mixing bowl, using a hand mixer beat the egg whites, sugar and cream of tartar for about 5 minutes until stiff peaks form.
   
   
   
  
• Transfer 1/3 of the meringue into the yolk mixture and mix well using the hand whisk. This will lighten the mixture. 
   
   
  
• Gently fold in the remaining meringue in two batches until no white streaks remain.
   
  
• Preheat the Airfryer at 180°C.
• Pour the batter into an UNGREASED chiffon pan (16cm), gently tap the pan on the table to release air bubbles.
  
• Cover the pan with a foil and tuck the side tightly. Poke some holes on the foil.
  
• AirBake at 160°C for 35 minutes. Once the time is up, remove the foil and continue to AirBake for another 5 minutes or until golden brown. (Tips: I have removed the frying basket to make space for chiffon pan - just be careful when opening the tray as it might too hot to touch)
   
  
• Cool the cake by turning the pan upside down on a cooling rack. Let it cool completely before removing from the pan.
   
   
   
   
  

Adapted from The Domestic Goddess Wannabe