Coffee Banana With Nutrimix Cereal Sponge Cake

Banana cake.jpg

banana cake 1.jpg

Egg Yolk mixture
100 g corn oil
100 g grated Gula Melaka
5 egg yolks
200 g mashed banana
1 tbsp Nutrimix Cereal powder
60 ml Nescafe coffee milk + 1 tsp coffee essence
150 g cake flour – sift together with 1/4 tsp bicarbonate soda, 1/2 tsp salt, 1 tsp baking powder and cereal powder
30 g brown sugar

5egg whites
80 g castor sugar

1) Cream egg yolk , gula melaka, brown sugar and oil till light and shiny, add in shifted flour and coffee mixtures in sequence (ie flour>coffee>flour >coffee) banana and fold till incorporated with the batter. Set aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue  and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7 ” x 7 ” cake pan and baked in pre heated oven at 165 C  for about 40-45 minutes or until a skewer inserted into the centre of cake came out clean. (If top browns after 45 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



Cereal Bread

Cereal Bread.jpg
cereal bread 3.jpg


cereal bread 2

450 g bread flour
70 g Nutrimix Cereal
1 packet instant yeast (11 g)
1/2 tsp salt
2 tsp Maple syrup
480 ml warm water
30 g pumpkin or sunflower seeds

1) In a mixing bowl, add in bread flour, yeast and salt. Mix together evenly.
2) Dissolve the Maple syrup in the warm water and slowly add in to the dry ingredients.
3) Mix until you have a sticky well combined dough. (DO NOT KNEAD).
4) Transfer to a greased loaf pan lined with baking paper. Cover with dry cloth and leave to proof for about 20 – 30 minutes or until the dough has doubled in size.
5) While waiting for the dough to proof, pre heat oven to 200 C.
6) After proofing for 20-30 minutes, bake in the oven for 40 minutes.

***Best eaten when fresh but will keep for a day or two in a closed container.
After which you can make the most yummy toast bread