Banana Sponge Cakelette

I've been into sponge cakes recently. I thought of coming up with flavour variations. Found some ripened bananas lying and guess what I wanted to do with them? BAKE!!!

I'd go for the basic sponge cake method that uses melted butter. For those who are health conscious, vegetable oil can be substituted.
 

Banana Sponge Cakelette

What do we need:

1 cup plain flour
1 tbsp corn flour
1/2 tsp baking powder
1/2 cup sugar
1/2 tbsp sponge cake emulsifier (optional)
2 bananas
1/4 tsp baking soda
1/3 cup butter, melted

How do we do it:

Butter and flour a few little cake moulds. 

Mash the bananas. Add baking soda to prevent discolouration. Set aside.

Combine the flours, baking powder, sugar, eggs and sponge cake emulsifier, if using. Whip till light and fluffy. Stir in the mashed banana. Mix until well combined. Finally, stir in the melted butter.

Spoon the batter into prepared little cake moulds. Bake at 180°C for 20-25 minutes of until a skewer inserted comes out clean.

When done, remove the cakelettes immediately from the moulds. Let cool on wire rack.

The cakelettes were incredibly aromatic. Texture wise, soft and fluffy. Mom, hubby and kids loved it!

A Velvety Weekend Breakfast

It has been long since I made a decent breakfast. Poor kids have been eating only bread. As I was not busy with business, thought of making a simple yet nice breakfast.

The kids love pancake. I have tried making some innovative flavours. Suddenly wondered why not make Red Velvet Pancake. I then, very quickly whipped up the batter. I always prefer having pancakes drizzled with sauce. What would be the most complementing sauce for a red velvet pancake other than cream cheese sauce? So, while cooking the pancakes, made some cream cheese sauce.

Red Velvet Pancake

What do we need:

A:
1 cup plain flour
1/3 cup sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt

B:
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 tsp white vinegar
1 tsp vanilla extract
1/4 tsp red food colouring

Cream Cheese Sauce
1 cup milk
1 egg yolk
1/2 tbsp corn flour
2 tbsp sugar
1 tsp vanilla extract
1/4 cup cream cheese

How do we do it:

Combine ingredients A. In a another bowl, mix ingredients B together. Incorporate the wet ingredients with the dry. Mix thoroughly until smooth and silky. Cover and leave the batter to meld for about 30 minutes.

Meanwhile, combine all the pudding ingredients except the cream cheese and cook on low heat. Stir constantly until mixture boils and thickens. Keep whisking for 2 minutes and remove from heat. Stir in the cream cheese. Let cool.

Lightly grease pan with a touch of butter. Drop a ladleful of batter. When the pancake is full of bubbles, flip over and cook for another 30 seconds.

Serve Red Velvet Pancakes warm, drizzled with cream cheese sauce.

Verdic from hubby and kids: SUPERB!