Banana Cake with Banana Topping | 香蕉蛋糕

A good choice for an afternoon coffee!

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Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes


Ingredients | 材料 :
  • yield : One 20x20x4cm cake | 1個20x20x4cm蛋糕
120g  Butter, softened, plus extra for the cake mold | 牛油 (室溫),另小許薄薄的塗上焗盤
  60g  Caster sugar |  細砂糖
100g  Egg, beaten | 雞蛋, 打勻
140g  Cake flour | 低根麵粉
      3  ripe bananas | 熟香蕉
   1/2 teaspoon Baking powder | 1/2茶匙泡打粉 

Steps | 做法 :


Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes
Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes
Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes
Banana Cake with Banana Topping 香蕉蛋糕 自家烘焙 食譜 home baking recipes

  1. 攪拌盆中放入室溫牛油 (note)
  2. 焗爐先以220°C預熱。
  3. 焗盤塗上薄薄的牛油,貼上焗盤紙。
  4. 低根麵粉和泡打粉混合,過篩備用。
  5. 一半香蕉用叉搗成蕉泥, 一半切1cm厚片。
  6. 打發牛油與糖 (note)
  7. 蛋液分4至5次加入,一邊仔細地混合。
  8. 篩入1/3 低根麵粉,一邊用橡膠刮刀翻拌,再加入香蕉泥混合。
  9. 篩入剩餘 2/3 低根麵粉,攪拌至光澤為止。若發現還有粉粒,用橡膠刮刀壓平至沒有粉粒為止。
  10. 把麵糊倒入模型內。晃動模型,平整表面。將香蕉片放在麵糊上,稍微按壓。
  11. 放入已預熱的焗爐並調至200°C,焗約40-45分鐘。取出已焗好蛋糕放涼架稍為放涼,即可食用。
  1. Place the butter on the counter until it becomes room temperature butter (note)
  2. Preheat oven to 220°C.
  3. Butter cake mold and line the base and sides with baking parchment.
  4. Mix cake flour and baking powder, sieve and set it aside.
  5. Bananas half mashed with a fork, half cut to 1cm-think slices.
  6. Cream butter and sugar. (note)
  7. Add beaten egg in 4 to 5 portions, beat well after each addition.
  8. Fold in 1/3 sieved flour mixture, mix well with a scrapper. Add banana mash, mix well with a scrapper.
  9. Fold in remaining 2/3 sieved flour mixture, mix well with a scrapper. Check to see if there are remaining lumps of mixture. Press the lumps against the sides of the bowl until the mixture is fine and shiny.
  10. Pour into the cake mold, level until even. Put banana slices on top, slightly press the slices into the mixture.
  11. Bake in a preheated oven and adjust it to 200°C, bake for about 40-45 minutes. Take out from oven, take the cake out from the mold, let cool on a wire rack.

*Note | 心得 :

Room temperature butter | 室溫牛油 :

  • 用手指稍微按一下, 如果可以輕鬆地在牛油留下指印便可以了。
  • The butter should feel soft, but not warm or melty. If your finger leaves a little indent on the butter, then it is ready to cream.
Cream butter and sugar | 打發牛油與糖 :
  • 以電動打蛋器先慢速,再轉高中速打1分鐘至1.5分鐘。期間用橡膠刮刀將攪拌盤邊的牛油刮到攪拌盤中,繼續用高中速打。砂糖分數次加入,期間用橡膠刮刀將攪拌盤邊的混合物刮到攪拌盤中,保持高中速攪拌,直到混合物開始形成小峰狀隆起及呈現奶白色。
  • Beat the butter until it is soft (low speed first, then change to medium-high speed and mix for 1 to 1.5 minutes). Stop the mixer every so often and scrape the butter out of the beaters with a rubber scrapper. Add the sugar a little bit at a time. use a rubber scrapper to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Keep mixing on medium-high speed until the mix starts forming little peak-like ridges. This takes 6-7 minutes.

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