Golden Banana Sponge Cake

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Golden Banana Sponge Cake

Ingredients:-

6 eggs yolks – I used free range chicken eggs which are about 65g each
70g corn oil
100g plain flour
Pinch of salt
100g pureed banana – 1 large banana pureed with 2 tablespoon water then measure out weight needed
2 tablespoon greek yoghurt

6 eggs whites
100g sugar

Line the base of an 8″ round pan and grease the sides.

IMG_7748.jpgMethod:

1. Put oil and yolks in a large mixing bowl and hand whisk until combined. Add banana puree and yoghurt and mix until well blended before adding the flour. Mix until just combine and smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70 minutes. Remove water bath and put back to bake in lower temperature of 100C for 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.

 

15 Comments »

  1. As usual your sponge cake turns out perfectly!

    Like

  2. Shek ling said

    Hi. Thanks for sharing your lovely cakes. If I can’t adjust my microwave oven temp, can I just continue baking at 150 till the end? I tried ogura cake at this temp using water bath method and it’s ok. What’s the need to lower the temp towards the end?

    Like

    • jeannietay said

      yes you can, adjust according to your oven. you don’t have to follow the timing and temperature exactly as written in the recipes.

      Like

  3. mariam shabayta said

    is it ok to double the amount on the recipe and make a bigger batch? like 10″ or 12″ cake pan

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    • jeannietay said

      yes, go to my conversion page to check the correct pan size.

      Like

  4. Louise Lim said

    Hi, may i know if possible use other ingredient to replace greek yoghurt ? Thanks.

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    • jeannietay said

      You can use normal yoghurt or sour cream or even buttermilk.

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      • Louise Lim said

        Thank for u reply. emm can i replace with normal full / low cream milk ? because i don have sour cream…

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      • jeannietay said

        Sure, use full cream milk. Low fat is watered down milk. May as well use water.

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  5. Adela said

    Hi Jeannie, may I ask whether I should use bottom heat only when baking or TOP and bottom?

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    • jeannietay said

      I usually use top and bottom. However you can try with bottom heat and then switch to top and bottom when the cake is almost done. Just experiment with your oven.

      Like

      • Adela said

        Thanks! I used TOP & bottom heat. Unfortunately, my cake raised (center) almost 2 times in height and collapsed to 1/2 the original (before baking) height. My oven thermometer showed 160C during pre heat and 150C while baking. Could you advise what could I have done wrong?

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      • jeannietay said

        You allow your cake to rise too high:P, as I said, you need to experiment with your oven to see how it works. Do not at all cost, allow your cake to rise more than an inch from the original height. What goes up will eventually comes down!

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  6. Casey said

    How were you able to do the cartoon design on top of the cake?🙂 Similar to Uncle Tetsu.

    Like

    • jeannietay said

      You need to buy the embosser

      Like

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