No-Frills Recipes ... cooking, baking & excerpts on travel

I have posted many chiffon cake recipes in my blog and now at a loss of what other 'creations' that I should concoct to share.  Fortunately, for chiffon cakes, one can mix and match the ingredients and most of the time, the end result is acceptable and not disappointing.  So, today I'm going to share with you a Banana Cocoa Chiffon Cake with some 'dots' of chocolate chips.  As usual, chiffon cakes are light, soft, moist and will readily be enjoyed with a hot cuppa. Banana Cocoa Chiffon Cake  ~  香蕉可可雪纺蛋糕 (adapted from 'here' with adjustments) Ingredients (A) 5 'L'egg yolks 80 gm plain flour 1.1/4 Tbsp cornflour 44 gm caster sugar 50 gm vegetable oil 14 gm cocoa powder 144 gm mashed over-ripe bananas 25 gm choc chips (B) 5 'L'egg whites 1 tsp lemon juice or white vinegar 80 gm caster sugar Method Sift together plain flour, cornflour and cocoa powder.  Set aside. Whisk egg yolks with sugar till creamy and ...

I have never made banana bread before and when I chanced upon a video on Youtube  by Apron demonstrating how this bread is made, I was game to give it a go.  What was the deciding factor that urged me to try this recipe?   Yes, it's the oval shaped cheesecake moulds.  A friend gave me two of these cheesecake moulds and I've hardly had the opportunity to make use of them.  This Banana Bread Loaf do look very pretty baked in this mould and not only that, the bread loaf itself is soft and delicious with a hint of banana fragrance. Banana Bread Loaf  ~   香蕉面包   Ingredients 350 gm high protein flour 4 Tbsp caster sugar 1 tsp salt 2 Tbsp milk powder 1 egg about 55 gm without shell 70 ml milk 1/2 Tbsp instant dried yeast 40 gm unsalted butter, cut into cubes 100 gm mashed banana Oil or butter to brush on the loaf after baked  (I used oil) Method Sieve flour  into mixing bowl.  Add milk...

These no butter orange muffins are soft, slightly dense in texture but full of orange flavour and fragrance.  Yoghurt took the place of butter or oil and the crumb is like a sponge cake and it's a bit chewy.  I kept some in a container at room temperature and they stayed soft and delicious even on the  third day. Orange Muffins without Butter ~  无油版香橙玛芬 (adapted from 'here' )  Ingredients (A) 3 'L' egg yolks 30 gm caster sugar 35 gm fresh orange juice Zest from 1 orange 70 gm plain yoghurt 80 gm plain flour 10 gm cornflour 1/2 teasp baking powder pinch of salt (B)     3 egg whites           70 gm caster sugar Method Whisk the plain flour, cornflour and salt, mix well and set aside. Beat egg yolks and sugar till thick, creamy and pale, add orange juice and yoghurt.  Mix till well incorporated. Using a ball whisk, mix in the flour mixture and orange zest.  Mix well. In a cle...

This is a yummy moist bread loaded with raisins with a tinge of cinnamon.   Great to have it plain, or toasted and laced with a light smear of butter.  I freezed some and had it after a few days.  It tasted just as fresh, eaten at room temperature.  Definitely a keeper recipe! Pumpkin Cinnamon Raisin Bread Roll ~  南瓜肉桂葡萄干面包 Ingredients 350 gm high protein flour (or plain flour) 40 gm wholemeal flour 1 Tbsp dried yeast 1/4 cup warm milk 50 gm brown sugar 1.1/4 tsp salt 1 'L' egg 3/4 cup pumpkin puree 1 Tbsp vegetable oil Additional oil to brush on the dough Cinnamon swirl 50 gm brown sugar 1/2 tsp cinnamon 40 gm raisins Method In a measuring cup, sprinkle yeast over warm milk, stir, set aside for about 5 to 10 mins. till bubbly. In a mixer, with paddle attachment, combine flour, sugar, salt.  Add the milk/yeast mixture, egg, pumpkin, oil and mix just the dough comes together. Change to a dough hook and knead on ...

A Very Happy New Year to one and All  All the Very Best in 2020 This is my first attempt at baking with spelt flour and I was quite skeptical at the beginning for I do not know how the texture of the cake will turn out.  But after reading through the recipe which calls for about half spelt and half self-raising flour, I have more confidence to give it a go.  Spelt is low in gluten and perhaps that's the reason why the recipe calls for only half spelt flour.  The cake turned out swell and the texture was good, soft and moist. Carrot Walnut Cake with Spelt Flour ~   胡萝卜核桃蛋糕 Ingredients 115 gm wholemeal spelt flour 113 gm self-raising flour 140 gm soft or dark brown sugar 4 large eggs 70 gm walnuts, chopped 70 gm sultanas, chopped 300 gm (about 2 medium size) carrots, grated Zest from 1 orange 1 cup vegetable oil 1 tsp baking powder 1 tsp cinnamon a pinch of salt Icing sugar for dusting (optional) Method Line an 8 in...

These moist applesauce muffins have a delicious apple cinnamon flavour, fluffy and moist in texture.  Not only are they healthy and nutritiuos, they are so easy to make.  Perfect for breakfast or snacks! Applesauce Choc-Chip Wholemeal Muffins ~    苹果巧克力全麦玛芬 Ingredients 250 gm self-raising wholemeal flour 100 gm caster sugar 1/4 tsp salt 1/ 2 cup vegetable oil 2 large eggs 1/2 cup milk 1/2 cup lightly sweetened homemade applesauce 1/2 tsp cinnamon 100 gm choc chips 200 gm chopped apples Applesauce 4 Gala apples, peeled, cored and chopped 3/4 cup water 30 gm granulated sugar 1/4 tsp cinnamon Method for Applesauce In a saucepan, combine all the above ingredients, cover and cook over medium heat for 15 to 20 mins.  till apples are soft.  Cool, mash with a fork or a potato masher. Place in a container and keep refrigerated. Yield - 1 cup of applesauce Method In a mixing bowl, whisk the wholemeal flour, sugar a...

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues! Lemon Muffins  ~   柠檬玛芬 Ingredients 250 gm plain flour 150 gm caster sugar 1 'L' egg 1.1/2 Tbsp lemon zest 3 tsp baking powder a pinch of salt 3/4 cup milk 1/3 cup oil More lemon zest to sprinkle Method Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined. In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated. Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy. Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full. Bake in a preheated oven @...

For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan.  I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin.  These muffins are best enjoyed, warm. Banana Wholemeal Raisin Muffins  ~  香蕉葡萄干全麥玛芬 Ingredients 220 gm self-raising wholemeal flour 450 gm over-ripe bananas, smashed 50 gm raisins 80 gm caster sugar 2 'L' eggs 1/2 cup vegetable oil 1 tsp cinnamon 1 tsp vanilla a pinch of salt Extra bananas for topping Raw sugar to sprinkle  (optional) Method Whisk wholemeal flour with sugar, cinnamon and salt.  Set aside. In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well. Pour the wet ingredients into the dry ingredients.  Add in the smashed bananas and raisins.  Mix till just moistened.  Do not overmix. Using an icecream scoop, scoop batter into the greased and lightly flour dusted m...

Loaded with freshly sliced apples, this yoghurt apple cake is moist and slightly sweet.   Before serving I added a sprinkling of powdered sugar on top, which is the 'icing on the cake'! Yoghurt Apple Cake ~   酸奶苹果蛋糕 Ingredients (A) 4 'L' egg yolks 13 gm caster sugar 20 ml vegetable oil 54 gm plain yoghurt 67 gm plain flour (B) 4 egg whites 27 gm caster sugar 2 apples, cored and sliced without skin Method Sift the plain flour, set aside. Beat egg yolks with sugar, add in oil and yoghurt.  Mix well. Beat egg whites till frothy, gradually add in sugar and beat till stiff peaks, but not dry. Fold 1/3 egg whites into the egg yolk mixture, then pour this into the remaining egg whites, mix in well. Pour the batter into an ungreased 8 inch springform pan, tap the pan to remove air  bubbles. Place and arrange the apple slices onto the cake. Bake in a preheated oven @ 180 deg.C for 50 to 55 mins. till golden brown a...

A gluten free cake using only almond meal instead of flour.  Texture is moist, soft, dense but not heavy.  You can serve this with a dollop of mascarpone cheese, fresh berries or a light dusting of icing sugar.  Be patient, let the cake sit overnight and it tastes much better the next day.   A moreish treat and a keeper recipe for sure!     Flourless Orange Almond Cake/Torte  ~  没有面粉橙子杏仁蛋糕 Ingredients 450 gm orange (about 2) big ones 6 large eggs 1 tsp vanilla 220 gm caster sugar 1 tsp baking powder 1/4 tsp salt 250 gm almond meal Method Grease and line the base of a 9 inch springform pan.  Grease and dust the sides with flour. Cover the oranges with cold water, bring to a boil.  Reduce heat and let simmer for 2 hours till very soft.  Drain off the water. Once the oranges are cooled,  cut into small pieces, remove seeds.  Put in a food processor to blend. Add in eggs one @ a...

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips. Chocolate chip banana bread   ~    香蕉巧克力蛋糕 Ingredients 1/4 cup oil 100 gm caster sugar 1 tsp lemon/orange zest 2 large eggs, lightly beaten 1/2 cup choc chips 188 gm plain flour 1 tsp bicarbonate of soda 1/2 tsp salt 1 cup (about 300 gm) over-ripe bananas, mashed (about 3) 1/2 cup walnuts, coarsely chopped (optional) Extra choc chips to sprinkle Method Grease and flour a 8.1/2" x 4.1/2" loaf pan. Whisk flour, bicarbonate soda, salt and sugar.  Set aside. Mash the bananas and mix in oil and beaten eggs. Pour the wet ingredients into the flour mixture. Stir in choc chips.  Do not overmix. Spoon batter into the loaf pan.   Level the surface and sprinkle on some choc chips. B...