Banana Gula Melaka Sponge Cake


Baked this in an 8″ pan


more bananas!


Banana Gula Melaka Sponge Cake


150g cake flour
1 tsp baking powder (omit on 2nd bake)
1/2 tsp baking soda
120g banana (mashed) (can add up to 180g)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil (used only 70g for 2nd
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g caster sugar



Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.





  1. Alison said

    Hi I’m terribly sorry to keep bothering you with these question 😶I don’t have coconut oil (do I really need to use it or could I just use vegetable oil ❤️) if I do buy coconut oil…do I buy the liquid form or the soild form ? Thank you so much for replying if you do reply 😃I will keep supporting you ☺️I’m not joking your blog is the one I keep coming back too


  2. kristy said

    Love the texture, Jeannie. Happy weekend !
    Blessings, Kristy


  3. Alice Tan said

    Hi Jeannie, may I know the 160 degree is with oven fan or without? If my oven has 5 level, which level should i place the pan? Thank you so much in advance for your reply. Have a nice weekend.


    • jeannietay said

      It’s without fan. Place on lowest rack from bottom.


  4. irene said

    Sorry to ask what is water Bath?
    Thank you


    • jeannietay said

      Google Bain Marie method


  5. Helen said

    Hi Jeannie, may i know what brand of eggs are u using and can u take a picture of the box ? If I’m using eggs of average weight 60g, do i use 6 eggs and the rest of the ingredients remain the same ?


    • jeannietay said

      I don’t have a specified brand, but QL if I can get my son to buy it for me. You can still use 60g, no problem.


  6. CY said

    hi jeannie, can I omit 1/2 tsp baking soda?

    Liked by 1 person

    • jeannietay said

      shouldn’t be a problem. Whip meringue slightly stiffer

      Liked by 1 person

      • CY NG said

        hi, my cake was dense and wet, would you be able to advise what are the possible causes?


      • jeannietay said

        be gentle with folding in the meringue so that you do not deflate all of it. wet? is your pan seamless? I would prefer to use a seamless one rather than wrapping several layers of aluminium foil around the pan. Somehow, there’ll still be water from condensation seeping into the cake.


  7. Lyn said

    When you noted (omitted on 2nd cake), does it means it is better to omit?


  8. CY NG said

    hi jeannie, thanks for replying, yes I used a seamless pan. I added 180g of banana, not sure if this may be the cause. Next time maybe I will try steam baking instead. thanks for much for your time and guidance

    Liked by 1 person

    • jeannietay said

      I have tried 180g with no problems.


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