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
- Mashed banana with 1 teaspoon of lemon juice and set aside.
- 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.
- Next whisk cold egg whites till foamy, gradually add in sugar and continue to beat until stiff peak.
- 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.
- Repeat the flour and egg whites sequence as mentioned on step 4.
- Lastly stir in mashed banana until batter is well combined.
- 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.
- Baked cake in preheated 180 degree celsius oven for 45 minutes or until a skewer inserted in the centre and comes out clean.
- Leave the whole cake tin on cooling rack for another 10 minutes before unmoulding it to cool completely.
