Recipe from Cooking Tree on YouTube
(As I'm not feeding a crowd, I usually half the recipe and bake with minimal ingredients since I did not know how it will turn out.)
Ingredients & Adaptations
1 Egg
30g Sugar
1/2 tbsp Honey
Splash of Vanilla extract
8g Unsalted butter
13g Milk
1 tsp Instant coffee powder
30g Cake flour
10g Crushed Lotus Cookies
Sugar syrup
Buttercream* mixed with additional crushed Lotus cookies
*The filling used whipping cream but I just made my own buttercream frosting.
Directions
In a double boiler on low heat, whisk egg, sugar, honey and vanilla extract and remove from heat (A).
Place another bowl on the double boiler, combine milk, butter and instant coffee powder (B).
Whisk (A) until fluffy and ribbons form before sifting in cake flour.
Fold gently and add 1/3 of mixture to (B).
Pour (B) into (A) and fold until combined.
Mix in crushed lotus cookies and pour into greased & lined pan.
Bake at preheated oven at 170ºc for 35 minutes.
Remove from mould after baking, cool it down and cut into 2 sheets.*
Add sugar syrup to cake surface so it does not dry out and add frosting.
*The recipe called to cut into 3 sheets but because I reduced the proportions, I can only cut into 2.
Thoughts
After baking and cutting open, there was a small streak at the bottom that was dense. Upon doing some research, it seems that I have over-creamed my cake batter. Beating of sugar, butter and eggs needs to be done slowly. Once flour is added, the mixing has to be even slower to prevent developing too much gluten so that cake does not rise and sink as soon as it is pulled out of the oven. Other than that, it was fun to bake an actual cake that has no bananas in it.
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