I've been looking at the recipe book "
Mocchiri chiffon cakes, sakkuri cookies, dosshiri cakes (bouncy chiffon cakes, crunchy/crispy cookies, dense cakes)" by Shiho Nakashima. Her recipes use vegetable oil and soy milk instead of butter and cream. I was wondering if they taste good enough. It was such a good timing that my favourite blog
Ichinichi Ichizen was writing about Kuromame Gâteau au Chocolat (in Japanese only) - after reading the blog, I had to bake the cakes.
Banana cake and
Kuromame Gâteau au Chocolat were both moist and tasty, I especially liked the Gâteau au Chocolat, it was better than the
chocolate cake I had the other day. I agreed with C that cherries might also work well with this Gâteau au Chocolat, BTW, at the end of the recipe it mentions that I need some extra sliced banana for the decoration. I had some banana left, but I ate it before I read the last part of the recipe!
をめくりながら、バターや生クリームの代わりに菜種油や豆乳を使うケーキって、どんなもんだろうと考えてたら、抜群のタイミングで、いつも読んでる一日一膳で黒豆ガトーショコラの記事が。もう作るしかないとバナナケーキと黒豆ガトーショコラを焼いてみたら、どっちのケーキもしっとりでウマい。特にガトーショコラは先日食べたチョコケーキよりも断然に好みの味だった。相棒が黒豆の代わりにチェリーも良さそうと言うので、今度はそれで焼いてみようかな。ちなみにバナナケーキのレシピ、最後の最後に「分量外のバナナを飾る」って・・・もうちょっと早く教えてくれるか、材料の所に記載しといてくれないと〜！余ってたバナナは既に胃袋の中だった。