Banana Gula Melaka Sponge Cake II


IMG_9240Banana Gula Melaka Sponge Cake II


150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
60g caster sugar



Line bottom and grease sides of a 8″ square pan. You can also use an 9″ 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 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 90 minutes at 160C. Tent it if top is browning too fast.




  1. Looks awesome 😊.. Can we make without cream of tartar?


    • jeannietay said

      yes you can. just replace with a teaspoon of lemon juice.


  2. June said

    Can I substitute the girls melaka syrup with 70gcoconut palm sugar?


    • jeannietay said

      gula melaka = coconut palm sugar


  3. June said

    Hi Jeannie, if I want to do a 13by9 cake, should I triple the ingredients?


    • jeannietay said

      multiply by 2.4 is enough


      • June said

        Thank you so much


  4. kim said

    i notice you did not invert the cake on wire rack? also, how do you prevent the top from wrinkling? thanks.

    Liked by 1 person

    • jeannietay said

      Bake it until really cooked and do not overbeat the meringue. Bake at the correct temperature that allows cake to rise slowly and not too much above the rim.If rising too much will results in cake shrinking back and wrinkled.


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