Chocolate Banana Kugelhop Cake

INGREDIENTS

50g Bake King All-Purpose Plain Flour

50g Bake King Almond Meal

¼ Teaspoon Baking Powder

55g Dark Chocolate Chips

30g Caster Sugar

2 Egg Yolks

120g Banana, mashed

1 Teaspoon Lemon Juice

Rind of 1 Lemon

 

Meringue:

2 Egg Whites

30g Caster Sugar

Chocolate Banana Kugelhop Cake

  1. Mashed banana with 1 teaspoon of lemon juice and set aside.
  2. Whisk egg yolk together with lemon rind and caster sugar till thick and creamy till mixture leaves a thick ribbon-like trail when beaters are lifted.
  3. Next whisk cold egg whites till foamy, gradually add in sugar and continue to beat until stiff peak.
  4. Stir half portion of the sieved flour mixture into the yolk batter till combined before folding in half portion of the egg whites to loosen the mixture.
  5. Repeat the flour and egg whites sequence as mentioned on step 4.
  6. Lastly stir in mashed banana until batter is well combined.
  7. Fill a 16cm greased kugelhop pan with 1/3 of the batter follow by some chocolate chips on top; repeat the sequence till all batter is used up.
  8. Baked cake in preheated 180 degree celsius oven for 45 minutes or until a skewer inserted in the centre and comes out clean.
  9. Leave the whole cake tin on cooling rack for another 10 minutes before unmoulding it to cool completely.

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