Simple Eats – Walnut Sponge Cake
Walnut Cake on 大年初一！My family loves Walnut Butter Cake from Bengawan Solo. Over the last few years, we would order a large walnut cake from BS to share with relatives and friends when they come visiting. Having caught the baking bug, I’d decided to make one this year! This is a very simple cake modified from Aunty Yochana’s banana cake recipe. It took only slight more than an hour all in all. And 80% of the time, the cake was in the oven!
Here’s the recipe for Aunty Yochana’s Banana Cake
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs – beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas – mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas – slice
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8″ round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.
Here’s alist of modifications I’d made for the walnut cake:
(1) I substituted bananas for about 150g of finely chopped walnuts. I didn’t have the patience to chop ’em, so I blitz them in a blender into coarse bits.
(2) I increased the recipe from 180 g butter to 250 g, so that I could use up a whole block of SIS unsalted butter. Likewise, ingredient quantities for the rest of the recipe is increased proportionally.
(3) I substituted banana essence with vanilla extract for the aroma.
(4) Instead of a round cake tin, I used my kueh lapis 9″ x 9″ square tin, hence justifying the increase in recipe quantity.
(5) Instead of 2 extra large eggs, I used 4 small eggs for the cake, bearing in mind that I’d increased the quantities of the other ingredients as well.
(6) I added one tsp of ovalette as a cake stabiliser. This gives the cake more lift making it very spongy and light.
(2) I covered the top of the cake with an aluminium foil for the first 3/4 of the baking time and only unveiling it during the last 15 mins or so. This is to prevent the top from overbrowning.
The recipe uses whipped cream which gave it a very fluffy and light texture while the crust remained rather crisp! No too-oily buttery sensation despite adding one whole block of it into the batter! I guess ovalette also helped in the rising process making the cake more airy and lighter. If a denser cake is desired, ignore the ovalette.
The walnuts I’d used are probably the wrong walnuts. My dad likes to put walnuts into his daily oatmeal breakfast. He said the walnuts were bought from one of those Chinese medicinal shops. The walnuts are probably not of the Californian variety I suppose, which is favoured for baking. I remembered reading somewhere that Chinese walnuts taste somewhat bitter. The cake doesn’t taste and smell as aromatic with all that nuttiness than I had wanted it to be. Perhaps I should have roasted the walnuts before blitzing them. I should try to use californian walnuts next time.
Anyone who has or knows of a good recipe for walnut cake please let me know!