The Boss in Our House

It's Father's Day today.  Happy Father's Day to all the wonderful dads out there!  Have you  pampered yours yet?  We decided to do it on a lighter note this year.  Here's the teaser that we made for the Dad in our house for the record :))

The 'boss' in our house was grinning from ear to ear when presented this to him.

Since he loves light and simple cakes, i decided not to go with heavy frosting but just to dust it with some icing sugar using homemade stencils.  I chose to make a chinese style sponge cake which was traditionally steamed but made popular recently in the blogsphere with a baked version. 

I love the taste of this cake, soft but slightly chewy and mildly sweet.  The dusting didn't impact its overall sweetness, fortunately. This cake is made using the egg separation method in the same manner chiffon cakes are.  My only fear for this type of cakes are cracks and true to murphy's law it did!  Not a big deal for this time since it was for the family, i turned the cake upside down and got a smooth top to continue with my plan for the decoration.  I will have to give it another try with a lower temperature to find the right temperature that will not be too hot and cause the cake to crack.

Recipe

Source: Baking Diary who adapted from Anncoo Journal

Ingredients

•  3 Egg whites
•  65g Icing sugar
•  3 Egg yolks
•  1 Whole Egg
•  50g Corn oil
•  65g Self raising flour
•  5g Cocoa powder + 1 tbsp hot water

Method

1. In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil and mix till combined. Sieve in self raising flour and mix well, set aside.
2. Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peaks.
3. Add one third of meringue to egg yolk mixture and fold well with a rubber spatula.  (I used the whisk)
4. Pour all the egg mixture into the meringue at low speed and mix well. (I used the whisk and spatula to mix)
5. Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste (I used a 6 inch round pan). 
6. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
7. Bake in preheated oven at 170C for 35 minutes. (I baked mine at 160C for 35 mins)
8. Invert the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.  

Note:

Do hop over to Jeannie's to check out her cake, hers look really pretty with the chocolate pattern and no cracks were visible (although she mentioned that there were).  She baked hers at 140C for 45 minutes.

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G Is For Ginger

It's gingery all the way in this post.   A compilation of dishes from a starter to dessert spiced up with ginger for the fun of joining Little Thumbs Up Event of which ginger is the featured ingredient for this month.  I didn't served them all in one meal though, it would have been ginger overload otherwise!

For starters, here's a Pickled Ginger Salad.  I first learned of this popular Burmese salad from the 06/13 issue of the Flavours magazine.  Unfortunately, i am having trouble accessing older issues of the magazine from my online subscription, so this is not exactly the featured recipe.  I surfed around and found another one for guidance and played by whatever i recalled reading in the magazine.  

As in the name, the main ingredient for this salad is pickled young ginger.  It also has an interesting addition of fried lentils to it.  I simply bought them from our regular Kacang Putih seller (i.e. Indian nuts seller). Overall it is a good appetizer, with a sweet, tangy type of dressing plus some heat from the ginger.  It reminded me of the Yee Sang minus the raw fish served during Chinese New Year.

And here's the meal that went with the Ginger Salad.   I made Szechuan Pepper Roast Chicken and Angel Hair Aglio Olio to go with it.   A little bit of Chinese, Italian and Burmese in one meal! Fusion at its best or weirdest, you decide!   It was quite complimentary though and one thing for sure, everything tasted good on its own :))

Next up is this simple and homey Ginger Fried Rice, this is quite a staple for Chinese mothers in confinement.  However, it's simply ginger, egg and rice when it's served to the new mothers.  To make it a balance meal, i added some greens and shrimps.   Don't the shrimps look lovely dovey like the 囍(shuāngxǐ) character on the bowl?   The word means means double happiness, an ornamental motif widely used during Chinese weddings, incidentally that bowl was my MIL's gift during our wedding, 16 years back :)

, 

Thirsty by now? Here's a gingery drink, which is a popular herbal remedy.  From personal experience, it works well for coughs and indigestion.  I had lots of this as an alternative remedy when i was down with a bad cough during my pregnancy instead of downing cough syrups.   It helped soothe my throat and reduce the coughing which would otherwise kept me awake during the nights.    There are some variations out there which does it with pandan leaves and lemon but personally i prefer the version with just lemongrass, ginger, honeycomb/brown sugar plus a little honey stirred into it before drinking.   Drink it warm if taken as a remedy or chill it as a refresher.

How about a little sweetness to end it all?  I love chiffons for its lightness, it gives me less calorific worries :)   I thought i will give a shot at a ginger flavored one for the purpose of ending this gingery post on a sweet note.  Was keeping my fingers crossed as i have never tried a gingery one before this.

What i did was to add some grated ginger to my favorite orange chiffon recipe.   There's actually a combination of citruses in this cake.  Firstly, i used the juice (and zest)  of what the fruit seller told me was a cross between a grapefruit and navel orange, then i added 1 teaspoon of lemon zest too.  I am quite happy with the results.  It remain citrusy but with a obvious but not overwhelming hint of gingery fragrance.  

I love this recipe, which was the one i used when i first started learning how to bake a chiffon cake. This recipe never fails to give me a tall cake, baked in a 20cm diameter pan with only 5 eggs.   It was really soft to the fact that it was difficult getting it to stand :)   One can just omit the ginger for a orange flavor cake instead.

I hope you have enjoyed browsing through this compilation!

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

Pickled Ginger Salad

Ingredients
Reference : Culinary Musing of a Silicon Valley Mum & 06/13 Flavours Magazine

• 1 small jar pickled ginger, julienned 
• 2 cloves of garlic, sliced and fried
• 3 tbsp roasted sesame seeds
• 5 tbsp mixture of fried chickpeas and lentils  (I bought them from Kacang Putih man)
• 3 tbsp lightly toasted shredded coconut (optional and personally i will leave this out the next time)
• 1 tbsp of toasted sesame seeds 
• 1 cup of julienned green cabbage
• 5 cherry tomatoes, halved 
• Half a carrot shredded

Dressing

• 2 to 3 tbsp extra virgin olive oil
• 1 tsp salt or to taste
• 2 tbsp or to taste lemon juice (used kaffir lime)
• 2 tbsp or to taste fish sauce 

Step
1. Mix the salad ingredients with the dressing right before serving.

Note :

1. It is not necessary to follow the exact measurements, play around with the combination according to preference.  
2. Go easy with the lime juice and add on if necessary.

Ginger Fried Rice

Ingredients

• 1 bowl of cooked rice
• 1 medium size egg, lightly beaten
• 4 medium size shrimps, shelled (leave tail intact) and deveined
• 1 inch ginger knob, julienned
• 3 french beans, diced
• 1/2 of medium size carrot, diced
• 2 tbsp sesame oil 
• 1 teaspoon Shaoxing cooking wine

Method

1. Marinade shrimps with 1/2 teaspoon of salt and a dash of pepper.  Leave aside for 15 minutes.
2. Heat up wok and pan fry shrimps without oil.  Set aside.
3. Using the same wok, fry ginger until slightly dry.
4. Add in sesame oil and fry until ginger is fragrant.
5. Add in french beans and carrot. 
6. When vegetables are half cooked, add in rice.  Mix well.
7. When rice is hot, push aside rice and pour in egg.  When egg is slightly cooked, push rice back onto egg and scrambled together with the rice.
8. Season with some salt and cooking wine.
9. Add in shrimps and mix well.

Lemongrass Ginger Drink

Ingredients

• 5 stalks of lemongrass (use white part only), trimmed and bruised with back of cleaver
• 2 inch ginger knob, sliced and bruised with back of cleaver
• 1 liter water
• 3 tbsp brown sugar
• Honey

Method

1. Combine lemongrass and ginger with water in a medium size pot.
2. Bring to a boil then simmer with lid on for 30 minutes.
3. Add in sugar and continue to simmer for another 5-10 minutes.
4. Sweeten with  some honey prior serving.

Orange Ginger Chiffon Cake
Adapted from Orange Chiffon Cake by All That Matters

Ingredients

(A)

• 4 egg yolks
• 30g castor sugar
• 1/4 tsp salt
• 40g corn oil
• 140g orange juice
• 2 tbsp grated ginger
• Zest  from 3/4 orange and 1/2 lemon

(B)

• 120g Cake flour
• 1/2 tbsp baking powder

*Sift 2x

(C)

• 5 egg whites
• 40g castor sugar
• 1/2 tsp Cream of Tartar (1 tsp lemon juice)

Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add orange juice, zest and grated ginger. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 20cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170C for 10mins.
10. Turn down the temperature to 160C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11. Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Note : I baked mine at 180C for 40 minutes, then removed foil and continue to bake at 170 for another 10 minutes.

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Santa, I hope you will like this...

I know it still quite early to be all Christmasy, but I can't wait to use these liners!  They are cute aren't they?   And this is the first time I came across hexagon shaped ones.  So, this post is mainly to keep the clicks for these lovely liners :)

Look, they have cute bottoms too!

Here comes the real treat, i filled it with some banana chiffon.  Something for a change instead of a chocolaty treat.

The cake was delightful.  It was soft, moist and flavorful with mashed bananas and banana bits here and there too!   I have a feeling Santa will love them too!

Recipe : Small Small Baker

Merry Christmas Everyone!

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Nespresso in my cake

Thank God for great household inventions, they do make lives better, don't they?   I have a few favorites (those that I give myself/hubs a pat on the back for buying them), of course there are some regrets hiding around the house too :)   Being the self-confessed coffee lover that I am, one of my recent favourite is the Nespresso machine, brewed espresso almost at an instance from the comfort of your home.  Hmm, I can almost smell it...  How about putting them in some cake?? I always wondered if using brewed coffee would give coffee cake a stronger aroma.  I am not sure if it's the recipes that I used but somehow it is never as prominent as I would like it to be.  So, I tried...

I followed a new recipe instead of using the chiffon recipe that I normally used.  The cake turned out nice and soft.  As for the aroma?? Yes, it was there, slightly stronger but again not as strong as I wished for it to be.  That made me wonder, why is it that store bought ones have this very strong coffee  aroma be it cakes, bread or even sweets?  I think I know why (after scrutinising the ingredients listed), it's coming from some form of artificial flavouring or maybe some coffee essence if we are lucky.  I think I will settle for coffee bakes as it is, I must convince myself if I want anything stronger, I should just make myself a cuppa instead...

Recipe
Source : The cookbook chronicles, adapted from Five Roses Cookbook


Note : My variation in blue.  Slightly less sweetness and dividing the sugar between egg yolk and white batter to help stabilize the egg whites)

Ingredients

• 3/4 cup brewed coffee,
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 cup granulated sugar (3/4 cup brown sugar)
• 1/2 tsp kosher salt (fine sea salt)
• 5 large eggs, separated
• 1/2 cup vegetable oil (or other neutral flavored oil, like canola or peanut) 
• 1 tbsp vanilla extract (obmitted)
• 1/2 tsp cream of tartar (obmitted)

Method

1. Brew the coffee, and allow it to cool. In a large bowl, combine the flour, baking powder, sugar (1/3 of sugar) and salt.
2. Make a well in the center of the dry ingredients, and add in egg yolks, vegetable oil, brewed coffee, and vanilla. Stir til combined. 
3. In a separate bowl, add cream of tartar to egg whites. With an electric beater (or stand-mixer), beat until medium-firm peaks. (Beat egg whites till soft peak, add in 2/3 of sugar in two additions until stiff peaks)
4. Pour 1/3 of the coffee batter into the whipped egg whites, and gently fold the batter in until combined. Add another 1/3 of the batter in, and repeat until the batter is completely incorporated into the egg whites, taking care not to over-mix. (Try not to deflate the egg whites–the air is what keeps this cake light.) 
5. Pour batter into chiffon cake pan and bake for 45 minutes at 175C degrees. Turn up the temperature up to 180 degrees and continue to bake for about 10 minutes more. 
6. Invert the cake until cool. Run a knife along the edge of the pan to release.

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Matcha Marble Chiffon Cake

What do you think of this cake? Pretty? I thought so when I saw it at Cosy Bake.   After baking one myself, I couldn't agree more and it tasted so good.   It's so soft and cottony and the intensity of the green tea scent and flavour felt just right when blended with the plain chiffon.  I don't mind green tea but being a coffee person,  green tea flavoured stuff didn't attract me too much (before this).   But I found myself loving this so much, I may end up being a convert.  It was so good I made it twice to share with friends.

It was fun trying to create the swirls.  For this one, I put dollops of the green batter at different layers and use a knife to create the swirls at each layer and finally gave the pan a few turns after everything was in.

This is a shot from the second cake that I baked.   The swirls are slightly different from the first one.  I had more green batter at the bottom and used a knife to create the swirls only after filling the pan with all the batter.  Confession, the primary motivation to make this one was to have another go at the swirls,  sharing came in convenient :))

My only comment is this cake is very delicate, i was tempted to reduce the amount of water by 10% probably.  Then again mine might be softer because I put in all the egg yolks when the recipe called for 3 only :)  Delicate is nice but delicate to the extend that it difficult getting it to stand on its own makes handling a little difficult and there's no sponginess to it?

Hmm, maybe i should find another excuse to give it another attempt...

Recipe
Source : Cosy Bake

* Note : Wordings in red denote my variations from the original

Ingredients

• Top Flour   90g (Cake Flour)
• Baking powder   2/3 tsp
• Castor sugar   40g
• Egg Yolks   3 (used 4)
• Salad oil   40g (Canola Oil)
• Water   90ml
• Egg Whites  4
• Castor sugar   40g
• Matcha powder   1tbsp
• Water   2tsp

Method

1. Sift flour and baking powder and set aside. (Sift twice)
2. Mix matcha powder with 2tsp of water to make a paste.
3. In a bowl, mix yolks, oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.
4. Whip egg white till foamy and slowly add in sugar and whip until stiff peaks.
5. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
6. Take 1/4 portion of the batter to mix with the matcha paste. Fill the chiffon tin with plain batter and in between layer filled with matcha batter. With a skewer, run through the tin to create the marble effect.
7. Bake the cake at 180ç for 10 minutes, and bring down to 160'c and bake for further 30 minutes. (Bake at 180C for 45 minutes (cover top with aluminium foil).  After 45 minutes, remove foil bake for another 10 minutes)
8. Cool the cake with the tin inverted on a wire rack till it's completely cool before slicing.

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You Make My Life Special

Happy Birthday, son! I hope you had a great time. Each year on your birthday, I celebrate the blessings for being your mother for another year too.  It's through His grace that our souls are entwined together through this special bond that I treasure above all. As you grow from a little baby to a fine young man in years to come, my precious son you shall always be. I love you with all that I am. I pray that God will continuously shower you with his blessings, guide you and make you a man with virtue as your most treasured possession.  Amen!

This is the first birthday cake that I have ever made for him. He asked for a cake that looks like a true birthday cake, i.e. one with cream and all. Big challenge for Mum, I have been successful in staying away from the likes of it all this while. But...I would do anything for him...

He loves chiffons, so I went along this line, I found a Oreo Chiffon recipe at Honey Bee Sweets' blog.  She did hers in her tube pan but I wanted a round one.  From a link crediting the source of the recipe, I hopped over to Table for Two or More who did it without using a tube pan. With that as assurance, I was convinced a non tube pan would work too and it did.  Only thing was I thought it was a little 'short' which brought me to the idea of creating another layer.  I wanted to do strawberry but I couldn't find a single punnet of strawberry on that day.  I decided to use a sponge cake recipe and add some store bought strawberry filling.  Then came the disaster, the batter was too much for the cake pan, it overflowed!  I had to interrupt the baking process as the batter overflowed to the floor of the oven and it had begun to burn! It was really stupid of me to insist putting everything in that pan even though i felt that it was a little too much.  I think it was the size of the eggs that was the culprit.

Once bitten twice shy? I wonder where mine went on that night?? I should have just gone without the strawberry sponge, come to think of it the Oreo chiffon wasn't that short after all.  The stubbornness in me insisted that I stick to my new plan which was to surprise him with a double layer cake.  I salvaged whatever I could from the strawberry layer.  I put on some whipped cream, stacked the Oreo chiffon on top of the strawberry sponge and I got a taller cake.

So, here's the cake.  I was quite pleased with how it turned out.  I know the frosting leaves a lot more to be desired but I have to be a little forgiving to myself since this is my first attempt :)

Now let's take a look at what's inside... ta dah! See how imbalance the layers are! I swear that it wasn't that short, most probably the weight of what's above squashed it a little.  On top of that, if you scrutinized the photo, you will notice a small part at the bottom centre part of the cake that looks like a lump of flour.  Yucks and ugly, ugly when it came to that part of the cake, i really regretted putting on that strawberry layer.  The chiffon tasted really good though, I should have just stuck with it.  Next time I will remember that in occasions like these, 'Less is More'!  Thank God, this cake was just for the family...I have learned my lesson.

   

Apart from the cake, I made him this traditional birthday treat.  Red dyed hard boiled eggs and longevity noodles.   He said "Mum, do we need to be so traditional?" I guess he was just being nice instead of saying "Mum, you are so old fashion" :))

I took an extra step to make the yolks soft, just like the ones that you get in Japanese restaurants to go along with their ramen.  It turned out quite well.  As for the noodles instead of the traditional meat based savoury soup, i used our homemade Chinese Rice Wine.  Traditional or not, this was a simple but delicious bowl of noodles!

The finale for the day was dinner at his favourite Japanese restaurant, the Kampachi at Pavillion KL.  He never gets bored of the food there, it was just Oishii!

Recipe ~ Oreo Chiffon Cake

Source : Table for Two or More

Ingredients


(A)

• 65gm oreo, lightly pulverized together with cream 

(B)

• 5 egg yolks
• 50gm sugar
• 60gm milk
• 60gm corn oil
• 100gm cake flour, sifted

(C )

• 5 egg whites
• ½ tsp cream of tartar or 1 tsp lemon/lime juice
• 60gm sugar

Steps

1. Preheat oven at 180C.
2. Mix yolks and sugar together. Add in oil and milk. Then the sifted flour. Combine with a whisk until smooth. (Do not whisk or beat but just combine)
3. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
4. Fold ¼ of egg whites into (2) and then another ¼ of egg whites.
5. Pour egg yolk batter into the remaining egg whites and fold.
6. Put in pulverized oreos and fold until well combined.
7. Pour into a clean ungreased tube pan (22 or 25cm will be fine) and bake for 45 minutes.
8. Invert immediately upon removal from oven. Wait for it to cool down totally before removing cake from pan.

Recipe for Strawberry Sponge ? Next time maybe :))

Recipe ~ Hard Boiled Eggs with Soft Yolk

Ingredients

• Eggs
• Rice vinegar
• Ice cubes and cold water

Steps

1. Boil enough water in a pot to cover eggs up to 1 inch above the eggs.
2. Turn off flame.
3. Put eggs into the boiled water.  Cover the pot
4. After seven minutes, transfer the eggs into a bowl of ice water.
5. Add in a teaspoon of rice vinegar into the ice water.
6. Remove eggs after 10 minutes.
7. Peel to remove egg shells.

Refer here for Longevity Noodles with Rice Wine recipe.

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Light and Fluffy...Again

Chiffons! Yes, I am still loving them. After a few successful attempts, I have gathered the courage to try many more interesting flavours. I am going to declare this as the apple of my eye for now. It tasted really good. It soared above expectations, the flavours blended into each other so well. A good blending of some sweetness, sourish and saltiness, all in one. The cranberries gave some chewiness instead of an all soft texture.

Good, really good. I got the recipe from here. After this attempt, I made another based on the same recipe, this time I replaced the cranberries with fresh apricots (which are in season, albeit elsewhere). It was another yummy one. I forgot to take pictures though :( The basic formula presented in this recipe is full proved and I am going to use this as a base for more variations.

Basic Formula shared by All That Matters.

• 4 yolks, 5 whites recipe
• Amount of Flour - 120g
• Amount of Liquid (Oil/Juice/Yoghurt) - 180g

- Flour over liquid ratio - 120 : 180 (i.e. 2 parts to 3 parts or 66.67%). This ratio is to be maintained when playing with variations.
- I found that this formula works for me and the amount of sugar, comparatively lower than many other recipes gave a sweetness that is to the liking of our family.


Lemon Yoghurt Cranberries Chiffon Cake
Ingredients
(A)
4 egg yolks
40g fine sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries
Zest of 1 lemon

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 egg whites
50g fine sugar
1/2 tsp Cream of Tartar

Method

1. Whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk. Add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour, cranberries and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually (3 additions) and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21/22 cm chiffon tube pan. Give slight bangs to the pan on the table to get rid of bubbles.
9. Bake at 170 deg.C in preheated oven for 50mins.
10. At 30 minutes, if top of cake is browned, cover with a piece of aluminium foil (Do it quickly, without taking cake out of the oven)
11. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Variation for Lemon Yoghurt Apricot Chiffon
1. Replace Cranberries with Apricot (use dried or fresh)
2. Use Apricot flavour yoghurt for a stronger apricot taste.

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World of Chiffons

Finally, I think I can claim that I have made a small step into the world of chiffons! The world of soft, cottony and super light cakes! After a few attempts, they now taste good, look presentable (though not perfect) and I am loving them!

I know when to stop whacking the egg whites, I know how to be gentle with them and not to inflate all my hard work when i fold the egg yolk mixture into the beaten whites and I know how to make sure they are well baked too :)

The best thing is there are so many new flavours that I can try, courtesy of fellow bloggers that one will not find over the counter (at least from where I am). I am amazed by the number of varieties that have been created, inspired, tested and proven. It's a gold mine out there waiting to be discovered, it's not only about the more common ones like pandan, vanilla, coffee and orange... 'sniff' around in the blogsphere you will find mango, banana, strawberries, passion fruit, green tea, chocolate and even tofu! I can't say enough to thank them!

I wanted to make something for loved ones that we were planning to visit during the recent school holidays. After 'sniffing' around, I decided on two special flavours , quite a marathon by my standards to bake both within a day but thank God they turned out well enough to be giveaways. I trusted my fellow bloggers so much that I was brave enough to give them out although they were my first attempts. I didn't even know how they would taste :) I made Mango Yoghurt and Chocolate Banana.


I had a chance to taste the Mango Yoghurt one. It smelled so good (even when it was still in the oven) and the little chunks of mango in it was especially creative in my opinion. I should have kept them in the oven a little longer and been more gentle when I took it out from the pan for a smoother surface. The sweetness was just right (more on the mild side) which was something the family loved and one will not get from over the counter ones.


As for the Chocolate Banana one, I have yet to taste it. But the feedback that I got told me I was not wrong, my loved ones loved them so much, even the little ones! I will definitely attempt it again to have a taste of it! I love the way how it turned out so tall and spongy!

Mango Yoghurt ~ courtesy of Wen's Delight
Chocolate Banana ~ courtesy of Honey Bee Sweets

Thank you fellow bloggers!

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