Banana Sponge Cake
Sunday, October 15, 2017
Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-on baking! Look at the spread of lovely bakes on the table! What did we bake during the 3 hours? We managed to churn out Coffee Oreo Butter Cake, Banana Sponge Cake, Old Fashioned Strawberry Slice Cake, Cream Puffs and Mini Fruit Tarts! I decided to try out Vanessa's Banana Sponge Cake as I only managed to taste a small portion. The only slice of banana cake which I brought home was eaten by my daughter hahaha....This banana sponge cake is really fragrant with moist and fluffy texture! My cake (2nd attempt, the first try the cake was under baked!) did not turn out as pretty as Vanessa but glad that I managed to achieve nice texture cake. ^0^ Hope to try out my others baking buddies' recipe and share with you their wonderful delicious bakes in near future!
Ingredient (one 8" cake or two 6" cake)
- 5 egg yolks
- 30gm fine sugar
- 1/4 tsp salt
- 60gm corn oil
- 130gm ripen banana, mash
- 120gm cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 5 egg whites
- 60gm fine sugar
- 1/4 tsp cream of tartar
- Prepare a 8" cake pan. Line the base and wrap the pan with aluminium foil.
- Using a hand whisk, beat egg yolks until light and creamy. Beat in sugar, salt and corn oil until sugar is well dissolved. Mix in mashed banana.
- Sift flour, baking powder and baking soda into egg yolk mixture. Beat till batter is smooth.
- In a clean dry mixing bowl, beat the egg whites with electric mixer until foamy. Add cream of tartar and mix well. Add in sugar in three batches and beat well until stiff peak formed.
- Fold 1/3 of the meringue into egg yolk batter. Mix well. Pour the mixture into remaining meringue and fold lightly till well combined.
- Pour the cake batter into cake pan and tap the pan lightly a work surface to remove excess air bubbles. Bake with water bathe at 160 deg cel for 90 mins until golden brown.
- Cool cake in pan for 5 mins. Lightly press the cake from the side to loosen the cake. Invert onto wire rack to cool down completely.
Recipe by Vanessa Tay