Banana Sponge Cake


13178830_10153809639110000_5754772796988574985_nBanana Sponge Cake
5 egg yolks (55g eggs with shell)
60g corn oil
240 g mashed banana (3 Del Monte bananas)
50g milk
1/4 tsp Salt
125g Cake flour
1/4 tsp baking soda
1 tsp vanilla extract

5 Egg whites
1/2 tsp Cream of tartar
80g Sugar

utensil :7″ square or 8″ round pan, greased the sides and line the bottom.

1. Blend bananas with milk then whisk in egg yolks, vanilla extract, salt and corn oil until blended. Sift in the flour/baking soda and mix again until well combined. Set aside while you prepare the meringue.
2. Using an electric mixer, whisk egg white until foamy, add cream of tartar, continue to beat as you gradually add castor sugar until firm peaks formed.
3. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
5. Bake in a water bath for 70 minutes at 160°C. If still can hear squishing sound when pressed lightly on the surface, bake a little longer. Remove remove water from oven and put back cake to bake at 100C for 5 minutes. Remove and unmould as soon as you can.





  1. Looks Yummy!

    Liked by 1 person

  2. The Banana Cake looks so fluffy and perfect! Love it!

    Liked by 1 person

  3. Like always love all your beautiful cakes. Love your personalised stamp too. Where did you get that done?


    • jeannietay said

      Hi Veronica, I got it custom made from


  4. Judith Seah said

    Hi Jeannie…may I know how you did that 2 thin strip of chocolate? Thanks!😙

    Liked by 1 person

    • jeannietay said

      Just sift cocoa powder on top


  5. Grace said

    Hi Jeannie, I noticed that the side of your cakes r not brown but mine r just as brown as the top.
    I love the look n feel of yours. Any idea y it is so? What kind of cake tin do u use?
    Thank u n hv a blessed day. 🌻🌻🌻

    Liked by 1 person

    • jeannietay said

      Hi Grace, if you use water bath to bake, you won’t get brown sides. I am using the normal seamless aluminium pan to bake all my 8″ round cakes.


  6. Tessa Low said

    Hi Jeannie can i ask do you beat the egg whites n cream of tartar first before adding the sugar gradually or you beat them altogether at once n how do you bake in a water bath? Tq


    • jeannietay said

      Hi, I have rewrote in a more detailed explanation. As for water bath, you need a bigger pan to hold hot water and then submerge your baking pan into the water. Make sure your baking pan is not leaking ya.


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