Banana Sponge Cake

 BANANA SPONGE CAKE RECIPE

This recipe yields two 6 inch cakes or 16 PH cups
Ingredients:
6 eggs (55g, room temperature)
200- 240g castor sugar (200g works)
4 bananas (about 300 - 350g)
300g cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp vanilla bean paste
180g unflavoured oil (Canola/Sunflower/Rice Bran)
Method:
1. Pre-heat oven to 160 degree Celsius.
2. Sift dry ingredients and set aside.
3. Add sugar and banana to eggs and whisk till light in colour/near to stiff peaks. The batter should double - triple in volume. You'd be able to see 'tracks' in the batter when it's almost ready.
4. Add dry ingredients and oil to egg batter and fold thoroughly. I LOVE to use my hands for folding.
5. Pour batter into baking tin that has been lined and greased or into individual baking cups.
6. Gently tap baking tin against kitchen counter to release bubbles.
7. Bake for 40 - 50 minutes or till cooked. 30 mins would suffice for these PH cups. A toothpick/cake tester poked into the cake should come out clean.
8. Allow cake to cool completely. Enjoy! I like mine chilled.

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