Banana Sponge Cake
This Banana Sponge Cake is heavenly light with all natural sweetness of the banana. Sink your teeth in for a delicious bite that will so easily disintegrate in your mouth.
3 large bananas, very ripe (220 g)
1¼ cup all-purpose flour, unbleached, sifted (150 g)
½ cup granulated white sugar (100 g)
¾ tsp. baking powder, sifted (3 g)
⅓ cup corn oil (70 g)
3 Tbsp. + 1 tsp. milk (50 g)
3 large eggs, separated in to yolks and whites (60 g each including shell)
¾ tsp. pure vanilla extract (3.75 mL)
Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) and line your 8x8” baking tray with baking paper. Place in the baking tray containing water one-tier / level below for even heating later on, if desired.
First, mix together the mashed bananas, milk and vanilla essence until a single consistency is attained.
Then, add in the corn oil and 3 egg yolks until a single consistency is attained.
Combine the sifted flour and baking powder together in a separate bowl and mix into the wet mixture.
Whip up the 3 egg whites until it is frothy. Add in about half the sugar and continue beating.
Once it reaches the ribbon stage, add in the remaining half and beat until stiff peaks are formed.
Then, whisk in one-third of the meringue into the main mixture to lighten it up.
Proceed to fold in the meringue in two additions (⅓ with each fold).
Once a single consistency is attained, transfer the batter into your baking tray.
Bake for approx. 55-60 minutes until the top is golden brown and the cake shrink a little from the sides of the pan. From the 40-minute mark, place an aluminium foil over the top if it browns too much. However, doing so might cause the cake to collapse so do it quick and carefully.
Turn off the oven and open the oven door very slightly to cool it for approx 5-10 minutes.
Cool for 30 minutes before serving.
Cook's Notes:
- Eat it within 3 days. The fresher it is, the better the taste!
- Do note that this cake spoils easily so do make sure to store it in an airtight container and consume it fast.