Tester JAM

Here is the recipe, i got it from Amy Beh cookbook. Good!

30g cocoa powder (mixed with 120ml water)

4 egg yolks

100g sugar

130g self-raising flour

½ teaspoon baking powder

½ teaspoon sodium bicarbonate

60ml oil

1 teaspoon vanilla essence

(B)

4 egg whites

60g sugar

¼ teaspoon cream of tartar

500ml whipping cream

1 teaspoon vanilla essence

1 ½ tablespoon instant coffee (mixed with 1 tablespoon hot water)

1 tablespoon gelatine ( dissolved in 40ml water)

6 ripen bananas (sliced)



3)Chocolate frosting :

200g chocolate

Butter 1 tablespoon

Milk 100ml

-chocolate is melted by double-boiling.

Cake

1. Preheat oven at 180 degree. In a bowl, hand whisk

ingredient (A) until smooth.

2. In another bowl, use electric mixer to beat egg whites and

cream of tartar until foamy. Add sugar and continue beating

until stiff.

3. Fold ingredient (A) into (2).

4. Pour (3) into a lined cake tin and bake for 40 min.

How to line cake tin ?

Grease cake tin with margarine/butter. Then cut grease

paper according to size of tin and stick it to the greased

cake tin. Then grease again with margarine/butter.

5. Inert cake, leave it completely cool before cutting

into 3 layers

Filling:

1.Correct way of making the cream:

whisk it.Whisk the cream in a metal bowl with the bowl

soaked in cold water with ice. This is essential so

that the cream will be really stiff. Whisk using electric

mixer, it would take about 8-10 min of whisking. Do not

over-whisk it or it will be watery.

To see whether it is stiff, use a spoon to stir the cream from

one direction to another.

If the cream remains at the direction u stir it, it is done.

Add vanilla essence coffee and gelatine when the cream is stiff

2. Spread filling onto 1st layer of cake and arrange banana

slices on top of filling. Top with 2nd layer. Spread filling and

arrange banana. For the last layer, spread cream filling on top

and sides of cake. Leave in fridge to set.