Pages

Tuesday, February 22, 2011

快快好起来。让我有股感动的手拌香蕉兰姆酒蛋糕 Ultra Soft & Easy Banana Rum Cake


过去的一个星期每一天都很难熬。

Lucius在上个星期天晚上哭着醒来后就一直要我抱抱,他从来都不曾这样,当时我们想可能是白天带他出门玩到太尽兴。直到清晨5点钟我们才发现Lucius发烧了,之前他一定很幸苦的在和病魔搏斗。给他吃了退烧药后母子俩拥着一起迷迷糊糊的睡去。

天亮烧还没退又在给他一剂,然后赶紧带他去看小儿专科,出门前Lucius呕吐,耽误了点时间,到了诊所他竟然已经排到二十几号。护士帮他量体温当时Lucius的体温已经上升到38.9度,但是因为我们刚给他吃退烧药所以不能再给他其他药物,只好一直用冷毛巾帮他擦身降温。




到Lucius看病时已经是下午一点钟左右了,医生帮他量体温39度,马上给他吃一剂特强退烧药。吃了药很快的Lucius的烧就退了,我们以为Lucius已经康复了。哪知药力退后烧又回来,就这样来来去去。星期三那天一整天没有发烧,我们以为他真的完全康复了。星期四让他去托儿所,隔天清晨又开始发烧了。星期六带他看多一次医生,医生还是一样的话,要继续观察,如果高烧不退就要带他去验血。

还是一样吃了药后就退烧。我发现退烧后Lucius的体温很低,整个人很虚弱的样子,看到Lucius这样妈咪不只担心也很心疼。Lucius最后一次发烧是昨天下午,37.7度,吃了药后到今早都没发烧,所以就让他回到托儿所。希望他就此好起来,从此身体壮壮。




这香蕉蛋糕本来我想叫它muffin的,因为不论材料和做法都和这个孟老师的香蕉满分很相似,但这成品真是松软到。。。我觉得一定要给它个蛋糕的名堂。

蛋糕在烤时满室香蕉的香味,出炉后那香味还持续弥漫着,我怎能抵挡得住诱惑呢?拍照后赶紧吃一口,坦白说吃第一口时我真的有被它感动到,这么简单的做法成果竟然比我吃过和做过的很多香蕉蛋糕棒,所以我觉得一定要让它插队快点放上来和大家分享。如果你喜欢吃香蕉蛋糕,那你一定要试试这个食谱。




食谱里的兰姆酒有提味的作用,为这蛋糕加分不少。如果没有兰姆酒可以不加,或是加少少香草精。

照片中的纸杯可以做六个(第一次使用这个纸杯,喜欢它干净的外形),第二次做我用迷你纸杯,做了十七个。原食谱用六寸圆模。



Recipe adapted from Ju (The Little Teochew). Thanks Ju for sharing such a fabulous recipe. This is definitely a keeper for me. I recommend this easy recipe to all banana cake lovers especially beginners, you will be surprise baking can be so easy yet the result is fabulous.

Banana Rum Cake


Ingredients:
(A)
1 large egg
90g castor sugar (I used 60g and the sweetness is just nice to me)
(B)
90g vegetable oil
4 medium-sized overripped bananas, mashed with a fork (I added pinch of salt)
25g milk
1 tsp rum (or ¼ tsp vanilla extract)
(C)
125g plain flour
½ tsp baking powder
½ tsp baking soda

Method:
1) Beat (A) with a hand whisk till slightly pale.
2) Add (B) and mix well.
3) Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain. 4) Pour batter into a lined 6” round pan and bake in preheated oven at 175C for about 40 mins or scoop into muffin cup till about 70% full, bake at 180C for about 20 mins.

Update: I tried using 80g oil and 35g of milk, tasted as good. So ever since that I have sticked to this amount.

香蕉兰姆酒蛋糕

材料:
(A)
1颗 特大蛋
90克 幼糖(我只加60克糖因为选用的香蕉很甜 ,甜度对我来说刚刚好)
(B)
90克 食油(一般味道不重的菜油都行)
4 条 中型香蕉 (用叉子压成泥,加入一小撮盐拌均)(原食谱没加盐)
25克 牛奶
1 茶匙 兰姆酒 (或1/4茶匙香草精)
(C)
125克 普通面粉
½ 茶匙 泡打粉 (baking powder)
½ 茶匙 苏打粉 (baking soda)

做法:
1)用手动打蛋器把(A) 打至浅色浓稠。
2)加入(B) 拌均。
3)加入过筛的(C), 拌至没有粉的痕迹就立刻停止(很快就能拌均)。
4)倒入铺上烘培纸的6寸圆模,放入已预热烤箱175C烤约40分钟,或倒入纸杯约六七分满,180C烤约20分钟。

更新:我尝试用80g的油和35克牛奶,味道一样好。所以,后来我都使用这个份量。

Angel的叮咛:
选用越熟的香蕉蛋糕会越好吃。Angel第二次做时的香蕉没有第一次做的熟,结果蛋糕的味道没有第一次好(但是还是很好吃啦)。还有,Angel喜欢用来自马来西亚小小条的香蕉(不是炸goreng bisang那种)来做蛋糕,通常在超市售卖的菲律宾香蕉做蛋糕效果没那么棒。

43 comments:

  1. Hope Lucius will fully recover soon!

    The banana cake looks so good Angela!

    ReplyDelete
  2. Hope Lucius get well soon! They are still young will easily get all kinds of germs from the pre-school, if he is still weak better keep him at home for a few days.

    ReplyDelete
  3. Ellerinize, emeğinize sağlık. Çok leziz ve çok iştah açıcı görünüyor.

    Saygılarımla.

    ReplyDelete
  4. 小孩生病苦了媽媽呢,妳要加油哦,寶貝一定很快就會好起來的哦 ^^

    ReplyDelete
  5. it look really soft and moist (:

    whenever my nephew fall sick, my sis will be very worried and visiting the doct is extremely frquent. i guess the weather is one of the cause too. may Lucius get well soon. take care (:

    ReplyDelete
  6. Angel, 今天下午,当我看到你的post up,我就马上做这个香蕉松糕。叫松糕因为真的很松软,超好吃!

    你的小宝贝,好了吗?

    ReplyDelete
  7. 希望你的寶貝快快好起来。:))

    ReplyDelete
  8. Hope Lucius has a speedy recovery. You have to take care too.

    ReplyDelete
  9. Oh, lovely! The texture of your cake looks so soft & fluffy. Thanks for giving the recipe a try. Cheers!

    ReplyDelete
  10. hope he get well soon. This is great! Must try out when banana is cheap :) Due to cyclone our banana is so expensive. Can be up to AUD8/pkg.

    ReplyDelete
  11. It is really frightening when babies get high fever. I can see that when my nephew and nieces got that. Hope Lucius will get well very soon.

    I also like to eat the small small type of banana. Not sure if it is the same type u use. :)

    ReplyDelete
  12. My daughter love banana cake, must give this recipe a try. By the way, 马来西亚小小条的香蕉 we call as Pisang emas, I also use this type of banana for baking.

    ReplyDelete
  13. Hi everyone, thank you for your hearty words. I feel warm from my heart. Yestersay the whole day Lucius was fit and his body temp. has back to normal. Thanks God.

    Ju, thanks for dropping by and again thanks for sharing such a great recipe.

    Anncoo, 你的手脚可真快。看到你的comment我很高兴。当时我吃了第一口有马上想post 上来的冲动,好东西一定要和大家分享。

    Sonia, thanks for your advice. I heard about Pisang Emas before, ya, I think the banana I used is Pisang Emas. :)

    ReplyDelete
  14. Hi Angela,
    Hope Lucius is alright now.
    He is attending nursery now?

    This recipe looks easy and yummy. Wanna try it!

    ReplyDelete
  15. I love banana cake. With rum..even better. With rum raisins ice cream...would be best...mmm

    ReplyDelete
  16. 小孩生病,最辛苦的是妈妈,因为妈妈无时无刻都想代替孩子,让小孩赶快好起来。希望 Lucius 身体健康

    ReplyDelete
  17. This IS a cake recipe, originally seen in Yochana's blog. Many who tried gave thumbs up and is definitely a keeper.

    ReplyDelete
  18. Joanne,

    Lucius is in infant care centre but attending nursery yet.

    This recipe is simple and nice, you should give it a try when you have overripe bananas at home.

    ReplyDelete
  19. MaryMoh,

    I would lov to have it with rum & raisin ice-cream too!

    ReplyDelete
  20. neyeeloh,

    谢谢你的关心,你是过来人,你最清楚了。

    ReplyDelete
  21. Blessed Homemaker,

    Thanks for your info. I tried to search from Aunty Yochana cake index but couldn't locate this recipe. Can you please send the link to me? So that I can also include it in my post.

    Thanks in advance.

    ReplyDelete
  22. Hi,你好.
    请问“用手动打蛋器把(A) 打至浅色浓稠”
    是不是要这样呢
    http://www.euphocafe.com/recipe/whole_egg.jpg
    你的蛋糕组织很美;我前几天做了,不过成品没有你照片中的那么松软,比较实,偏向kuih :(

    ReplyDelete
  23. Fiona,

    你给我的link的照片看上去打发的鸡蛋像做海绵蛋糕时的ribbon stage。这个食谱不需打发到这个程度。我只是用打蛋器打到糖溶化,鸡蛋的颜色变浅而已。

    你的成品如果偏向kuih应该是最后拌入粉类时拌太久了。这个食谱的粉量相对湿料偏低,所以很容易拌入,大概不超过五下就能拌均了。

    这个蛋糕很好吃,也很容易做,希望你还会再试。

    ReplyDelete
  24. Angel
    Yochana's recipe is seen here

    http://auntyyochana.blogspot.com/2006/07/banana-cake.html

    ReplyDelete
  25. This comment has been removed by the author.

    ReplyDelete
  26. Blessed Homemaker,

    Thanks for your reply and sharing of the link.

    I have tried this Yochana's recipe before I start blogging, it is a great recipe and tasted as good as this recipe or even nicer.

    However, looking at the ingredients and method, I don't think it is similar to the recipe of this banana rum cake. I hope I am right.

    ReplyDelete
  27. Hi Angel,
    I baked this Banana Rum Cake last night & it was marvelous, just would like to check with you if we could add in walnut & what is the amount? TQ.

    ReplyDelete
  28. Delphine,

    Glad that u like thus cake.

    You can add in toasted walnut, the amount is u to u. I think for this recipe amount can add up to 100g.

    ReplyDelete
  29. Hi Angel,
    Thank you so much for your reply and also thanks for sharing, Happy New Year to You & Family 2012.

    ReplyDelete
  30. hi angel,

    appreciated that if you could let me know the step 3, the flour is just fold in manually or using mixer ?

    thanks

    ReplyDelete
  31. Hi sasa,

    Fold in manually. This cake doesn't require elect mixer. Happy baking!

    ReplyDelete
  32. Hi angel it's a wonderful recipe u got here! Just tried baking them as muffins and it was an easy process! Thank u for the recipe! Just however, my muffins top sank the moment I took them out from the oven. Would u be able to advise on why it is so? Otherwise the taste is great though not presentable! I used convection heat is it correct? TIA for ur help!

    ReplyDelete
  33. Hi Angel, I have tried this recipe yesterday in a muffin cup but turned out more like kueh. Why??:( Do I require to use electric handmixer? I only used hand whisk for the whole process. I put the muffin tray in the middle of the oven and the muffins raised very high but when I took it out the muffins sank, was it cos I placed too near to the heat? I put in the oven for 20 mins at 180 degrees but sone parts were not cooked. I did put 2 sliced of banana on the top but I dont think it would affect the muffin right? Apprciate your expert advices.

    ReplyDelete
  34. Anonymous,

    I had not encountered the same problem in muffin though I had encountered the same problem in sponge cake.

    I would think that this can be related to oven temp? You may try to experiemnt with lower temp and place the muffin tray in the centre rack.

    ReplyDelete
  35. Hi Carol,

    I am not expert but I can try to offer my opinions. Hopefully it helps.

    For this recipe, only hand whisk is needed. Do not need an elect mixer.

    If the texture turns out like kueh, most likely you have overmixed the batter or your baking powder is not working.

    Muffin sank when taken out from the oven could be due to over mixing or related to oven temp. The oven temp and baking time in the recipe is just for reference, you got to adjust according to ur own oven.

    ReplyDelete
    Replies
    1. Hi Angel,
      I am a beginner and I specially choose to bake a banana cake from your receipe because the steps are easy to follow. I have a question, my cake turned out to be very moist like kueh texture. Can you pls share your comments? Thank you.
      Michelle

      Delete
  36. 请问用迷你纸杯的话需要烤多久呢?

    ReplyDelete
  37. if using mini paper cup, how many minutes should i bake them?

    ReplyDelete
    Replies
    1. Hi Charlie,

      For the baking time you really have to monitor yourself and I am not sure how mini your cup is. I would suggest you check at 10 mins. Insert a toothpick, if it comes out clean means the cake is cooked.

      Delete
  38. hi, angle. thanks for your recipe, can i further reduce the amount of oil? will it affect the texture of the cake? pls advise, thanks.

    ReplyDelete
    Replies
    1. Anoymous,

      I think should not reduce more than 20%. If you recude the amout of oil remember to replace it with milk.

      Delete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"