recipe link:  http://wensdelight.blogspot.sg/2009/03/my-favorite-banana-cake-recipe.html?m=1  post link : https://www.facebook.com/groups/bakingscorner/permalink/466227186846508/?comment_id=466233560179204&offset=0&total_comments=7

Banana sponge cake """" Ingredient " 5 eggs 250g sugar 400g banana 300g flour 1 tsp baking powder 1/2 tsp bicarbonate soda 200g melted butter / vegetable oil  Method " 1. Sieve flour , baking powder and bicarbonate soda 2. Mix eggs , sugar and banana for about 15 min 3. Add in flour and [...]

  Based on 6" square pan (u need to make 2 batch of these mixture cause cake has to be high to see e basket effect. recipe given only for 1 batch mixture)175gm semi chocolate115gm butter75gm caster sugar4 large eggs (separated)115gm self raising flour45gm icing sugarBaking time 45-60 minsMethod:1) Pre-heat e oven to 180 deg2) melt [...]

Blossom recipe3 cold eggs280g hongkong flour220g caster sugar1 tbs sponge gel2 tsp vanilla essence2 tsp baking powder150ml fresh milkFor filling can use nutella or other sweet filling of your choice. Coconut will be nice.1. Beat all the ingredients together until thick and fluffy. Add in ur favourite food colouring if u like to. (I use [...]

JAPANESE LIGHT CHEESECAKErecipe adapted by Chef Alan Kok(A)  400g Fresh milk250g cream cheese60g plain flour, sieved.(B)  5 egg yolks 20g lemon juice   (C)  5 egg whites100 g caster sugar1. Double-boil milk+cream cheese until dissolved. Add flour, stir cook until thickened. Remove and leave cool. Add (B) stir well.2. Whisk (C) until soft peak slowly mix in mixture [...]

Green Tea Pound Cake (Adapted from The America's Test Kitchen Family Baking Book) Serves 8 to 10 Ingredient 240g unsalted butter, divided 170g cake flour 1 tsp double-acting baking powder 1/2 tsp salt 240g caster sugar ( i use 150gm ) 30g powdered green tea or  ( i use 15g  for a lighter flavour) 4 no eggs Method 1. Preheat oven [...]

Pandan Layer Cake蛋糕体食谱 7寸模材料A4粒蛋黄20克细砂糖60克粟米油40克浓椰浆20克班兰液90克底筋面粉材料B4粒蛋白1/4Tsp塔塔粉50克细砂糖做法（一般戚风做法）1） 材料A拌均备用。2） 材料B， 蛋白打起粗泡后加入塔塔粉，糖分三次加入， 打至硬性发泡。3） 将1/3的蛋白霜加入蛋黄糊，以上下轻手拌均，再倒入2/3的蛋白霜里，继续拌均。4） 倒入7寸铺好油纸的蛋糕模里，轻敲一敲，震出气泡。5） 预热烤箱 170度 上下火，下层，50-55分钟至熟。6） 脱模，蛋糕冷却后，表皮切除，分割三片。咖椰层食谱 7寸圆形脱底模材料A400ml班兰叶（ 400ml 水+8-10片（长）班兰叶搅烂，后过滤出来。300ml浓椰浆100克糖盐少许8g燕菜粉做法 - 所有的材料一起入锅煮滚，不停搅拌。材料B300ml清水85克绿豆粉*搅拌均匀后过滤出来。*然后加入做法(A)，调小火，不停搅拌至稍微浓，熄火即可离火。装饰蛋糕1） 将两大汤舀煮好的咖椰酱倒入模里，抹平。2） 将第一片蛋糕放进去，确保旁边边缘都有空间。然后拿起模1寸高，在轻放下（就像蛋糕糊敲一敲一样）。3） 在倒入同样的两汤舀咖椰酱，确保周边都要有咖椰酱留进去，抹平，同样拿起1寸高放下。4） 在继续完成第四层咖椰酱。5） 凉了以后，放进冰箱冷藏2-3小时，后脱模。温馨小贴士1） 蛋糕体和咖椰酱都用7寸，不怕会没空间，因为蛋糕冷却后，会稍微小了一些，如果用大一寸的模，旁边的咖椰层会很厚，切开层次感就没那么美了，所以最理想的是7寸。2） 拿起1寸高在轻放下的原因是，蛋糕会均匀的粘着咖椰酱和咖椰酱不会有泡泡。咖椰层就没有洞洞，就会光滑。3） 到准备要倒入咖椰酱时，先在模里涂上少许水，这样蛋糕就容易脱模。4） 煮好的咖椰酱很快就浓凝固，如果担心还没做完就凝固了，可以离火后，取一个大盆，倒入热水，隔着热水里，这样就不会那么快凝固。5） 隔天后，蛋糕更好吃^^  Pandan Layer Cake  7-inch cake mold ingredient A4 egg yolks20 g sugar60 g corn oil40 g of concentrated coconut milk20 g pandan liquid90 g plain flour bottomingredient [...]

Best butter cake. Recipe Link  http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1 post link: https://www.facebook.com/groups/bakingscorner/permalink/465096143626279/?comment_id=465427833593110&offset=0&total_comments=6

Recipe for my Banana Walnut cakeBeat 4 grade A eggs, 150g brown sugar (can be reduced to 120g) 300g ripe banana at high speed till thick and fluffy. Add sifted 250g bread flour, 2 tsp baking powder 1/2 tsp bicarbonate of soda and mix well. Then pour 180ml corn oil followed by 70g chopped walnut to the mixture. Pour cake batter into baking [...]