Hot Milk Cake (baked with Magnolia's Oat Milk)

The school term has finally come to an end and I FINALLY have some breathing space. I'm so exhausted from the academic year that all I wanna do is curl up and sleep. That and travel. I can't wait for my Japan trip next week. 

Anyway, to commemorate the end of the year, I decided to bake a Hot Milk Cake with the Magnolia Oat Milk I had in my refrigerator. As much as I LOVE layered cakes, I do enjoy easier bakes that are much simpler too. I decided to adopt this recipe for an Old Fashion Hot Milk Cake and added my twist to it. 

Did you know that Oat Milk has many health benefits? One of the popular benefit is that it bootsts breast milk supply! Now.. I know what to consume when I have a baby! It's also known to help with weight loss after the birth of a baby. I'm actually pretty excited to start a family soon! (: Of course, for regular consumers, Magnolia's Oat Milk consists 67% more calcium than regular milk! 

This cake is one of the more fragrant ones I've baked! It filled my kitchen with a lovely scent. I took about 1.5 hours to bake this cake and I'd rate it a difficulty level 3 out of 5. 

Banana Sponge Cake

I LOVE BANANA CAKES. Especially chilled ones. 

As I was baking a chocolate sponge cake on Saturday and it really seemed wasteful to have my huge oven bake ONLY one small 6" cake, I whipped up another 2 6" banana cakes. I referred to Wen's Delight's version of the Banana Sponge Cake.. It's a recipe adapted from Richard Goh. A man I admire so much! (: It's fragrant. It's fluffy. It's good.

This recipe takes about 1.5 hours to put together and I'd rate it a difficulty level 3 out of 5. 

Banana Sponge Cake

This recipe yields two 6 inch cakes

6 eggs (55g, room temperature)

240g castor sugar

4 bananas (about 300 - 350g)

300g cake flour

1 tsp baking powder

1/2 tsp baking soda

1 tbsp vanilla bean paste

180g oil (Canola/Sunflower)

Method

1. Pre-heat oven to 160 degree Celsius. 

2. Sift dry ingredients and set asie.

3. Add sugar and banana to eggs and whisk till light in colour/near to stiff peaks. The batter should double - triple in volume. You'd be able to see 'tracks' in the batter when it's almost ready.

4. Add dry ingredients and oil to egg batter and fold thoroughly. I LOVE to use my hands for folding. Check out this video tutorial I did for a better idea of how it can be done. 

5. Pour batter into baking tin that has been lined and greased. 

6. Gently tap baking tin against kitchen counter to release bubbles.

7. Bake for 40 - 50 minutes or till cooked. A toothpick/cake tester poked into the cake should come out clean.

8. Allow cake to cool completely. Enjoy! I like mine chilled.

(Store it in an air-tight container) 

Oyster Cakes

I am a HUGE fan of Oyster Cakes. I suppose I had them quite a fair bit when I was a young child and eating it revokes memories of my childhood. I recall being able to buy them from this vendor outside my secondary school during my secondary school days. That and ice jelly. The thought of it makes me salivate! However, in the recent years, it's been tough to purchase them and even if I do spot them, they're pretty stale (yucks) or over-fried (even yuckier)! When Meatmen posted their version of it, I was thrilled and couldn't wait to try them! 

I got the ingredients yesterday but failed to cook it as my mum wasn't keen in popping by as she was worn out. Today, we met for lunch and had a little shopping before she came over to my place. She calls me insane for wanting to cook.. let alone deep fry! XD

I'm pretty glad that she helped me in the kitchen as I was cooking and we kinda worked out on tips that helped the oyster cake cook well. So here I am, pleased to share my version of the fried Oyster Cake! I'd rate this a difficulty level 3 out of 5.. time taken to cook depends on the number you cook.. and how fast you can have it cooked (: