Mini Carrot Cake

Mini Carrot Cake

When I first saw this cake that made of 350g carrots, immediately I favourited the recipe because it not only look good + cute, it is rather healthier snack for everyone! Thank Sonia Nasi Lemak Lover for her all time good recipe sharing! My husband ate 3 right after it fresh baked from oven, he really loved it & commented "Crispy out, softy inside"

Sonia used a very beautiful non-stick friand mould & out of no choice I used 3 different sizes of egg tart tin to fulfil my strong desire to bake this cake &  was very happy with the result!

Note: the cakes were still very soft next day (but no more crispy as it was freshly out of oven). I personally feel that it was a bit "oily" the next day. hmm... i will cut down the oil nex time....:)

Lemon Cream Cheese Almond Crumbly Cake

Before I started baking this cake, I quite hesitated to begin it because it would take extra efforts and works to complete it! But thank God, I finally did it and it turned out to be so good that I myself took extra bites (usually I take a bite only ;) & my family loved it too (as shown the next picture that half of cake gone after it was cool and ready to serve)!

Ingredients:

( I made half of the original ingredients and used 17" tube pan, baked 40-50mins)

Original recipe from My Kitchen Snippets

2 ¼ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
10 tbsp(1 stick + 2 tbsp) unsalted butter, softened
1 cup sugar ( I cutt down it to 3/4cup of sugar)
1 tbsp lemon zest
4 large eggs
2 tsp vanilla extract
1 1/4 cups sour cream ( I used low fat yogurt)

Cream cheese filling:

8 oz cream cheese –

3 tbsp sugar
4 tbsp lemon juice

Lemon Sugar-Almond Topping:

1/4 cup sugar ( I used icing sugar)
1 1/2 tsp lemon zest1/2 cup sliced almonds

Banana Chiffon Cake

Banana Chiffon Cake 香蕉戚风蛋糕
I love to eat banana cake more than banana itself! Anyone? Honestly i seldom peel & eat bananas because I prepare to bake them after no one like to eat overripe dark skinned bananas in my house! Haha... & that will be a good excuse for me to "finish" them！
I will definitely repeat this recipe again whenever i have dark skinned bananas in my kitchen for it is easy & simple to do & a healthier one for everyone we love!
My husband &children love the cake in small paper case -cute & a just nice portion & grab & go, no sticky hand after eating.....

Recipe taken from Small Small Baker

Ingredients (makes one 17cm chiffon tin) or cupcake square papercups

40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced

110g egg whites (about 3)
55g sugar
5g corn flour

Method

1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.