Hummingbird cake.. the way I like it ^^

I couldn't help myself.. mini chocolate easter eggs are just toooo cuuute! I just had to grab a pack, especially since it's in white chocolate ~ chubby pig's favorite! ^^

And I couldn't help giving myself a pat on my shoulders for spotting some dole bananas going at half price ~ the skins were a little spotty, otherwise they were perfect for a banana bake! I'm such a savvy consumer, haha! Wonder why I've never noticed such bargains before?? ^^

Anyway, it's been a year since I made hummingbird cake, and while I enjoyed the first bake, I knew if I were to make it again, I wanted to make it using the butter-creaming and egg-separation method.. with a less watery frosting! So here goes ^^

Hummingbird Cake (see previous post for an easy one-bowl mix/southern way!)

1 cup / 250g unsalted butter

150g caster sugar (not necessary to reduce further ^^)

4 medium eggs yolks

1 tsp vanilla extract
375g self-raising flour

1 tsp cinnamon

a pinch of salt
75ml pineapple juice/syrup (from crushed pineapples)
300g undrained pineapples, crushed (use pineapple rings, not tidbits or chunks!)

3-4 large / 400g bananas, mashed
4 medium egg whites
100g caster sugar

Cream Cheese Frosting 

125g cream cheese

250ml whipping cream

100g icing sugar, sifted 
1 tsp vanilla extract

1. Preheat oven to 180C.

2. Beat butter and sugar till light and fluffy on medium speed, about 4 minutes. 

3. Add egg yolks one by one on very low speed till well combined. 

4. Mix in vanilla extract.

5. Fold in sifted flour, cinnamon and salt into the batter, in 3 batches. Alternate between half the pineapple syrup, ending with flour.

6. Mix in crushed pineapples and mashed bananas till well combined.

7. In a clean bowl, whip egg whites till foamy, then add sugar bit by bit. Beat till egg whites mixture become thick and soft peaks form.

8. Slowly add egg whites mixture into cake batter till well combined.

9. Pour into 3 - 8 inch pans and bake for 30 minutes. Otherwise, this cake mixture can be baked in cupcake tins for 25-30 minutes. I made 12 cupcakes and 1 7-inch square cake (45-50 minutes) with this batter this time.

10. Leave to cool before frosting.

Cream cheese frosting ~ beat cream cheese till light and fluffy, about 3-4 minutes. Fold in icing sugar and vanilla extract. In another bowl, beat whipping cream till glossy and stiff. Fold in whipped cream into the cream cheese mixture gently till combined.  

You noticed the cracks on the chocolate eggs, didn't you? Yup, I broke them while tearing the packet  open.. What can I say.. oops, I have butter-fingers?? ^^||

These cakes are perfect ~ for me! The right texture, the right sweetness, the right frosting ~ just the way I like it! ^^

p.s. I'm seriously stopping after this bake.. the sweets policeman, papa pig, has noticed I've been sending up too many cakes lately, yikes! ^^||