Here it is, fresh out from my oven.
Spongy, yes!
It turned out beautifully. As it cooled, it didn't shrink or sink in the middle as I thought it would - as what happened to most of my sponge cakes. Really beyond my expectation. Spongy, moist and airy. Good to eat with a cup of tea.
Spongy Banana Cake
(Recipe adapted from Wen's Delight here )
Ingredients:
150g Eggs (Room temp - About 4 large eggs)
130g Sugar
200g Banana (mashed)
150g Cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Vegetable oil
1/4 tsp Rum
1/2 tsp vanilla
Method:
1) Preheat oven to 160 degree C.
2) Grease & line a 8" round tin with baking paper.
3) Sieve flour, baking powder & baking soda together. Sieve twice & set aside.
4) Whisk eggs, sugar & banana at max speed till stiff/ribbon stage.
5) Gently fold in flour gradually.
6) Take 1/3 of the batter, mix with the veg oil. Then, pour back into the remaining batter and combine well till batter is shiny & flowing.
7) Bake for 40 - 45mins.
8) Remove from oven. Leave to cool for 5 minutes then turn out, remove baking paper and cool completely on wire rack.
Really looks very nice.
ReplyDeleteMay I know is the rum essential?
I don't have rum.
is all purpose flour insted of cake flour
DeleteHi Wendy, u can omit the rum. It's not necessary. In Wen's original recipe there's no rum and vanilla but there's banana essence which is optional. I only added these to remove eggy smell :)
ReplyDeleteMiss banana cake. Too bad my oven not functioning well. No baking for time being.
ReplyDeleteOh I’m sorry Sometimes this usually happens!…….
Deletei have also bookmarked this earlier. Must do this one day!
ReplyDeleteI've also seen this around and have bookmarked this a long time ago - you just reminded me that I should bake it soon, especially if everyone else is recommending it :D
ReplyDeleteLooks very nice! Esp with the criss cross cuts on top.
ReplyDeleteHi,the crisscross top comes from the cooling rack on which the cake was cooling
DeleteWould love to make this cake but I do everything in cups and measuring spoons not grams. So I guess I won;t be making this cake. Old school!!!
DeleteVery nice banana cake.
ReplyDeletethe measurement in grams confuses me. Is there equivalents in tsp, tbsp., or cups?
ReplyDeleteThank you.
I prefer them in grams....the measurements are more accurate....
DeleteYes I also prefer cups, tbsp,tsp
DeleteI can find no mention of when to add the rum and vanilla in the recipe directions.
ReplyDeleteIs cake flour, plain or self raising flour?
ReplyDeleteCan we use frozen banana? Thank u
ReplyDeleteThanks for sharing it. I found this Information very interesting and informative! Keep sharing.
ReplyDeleteonline cake shop Singapore
Delicious I made this today, not that sweet I would add three bananas
ReplyDelete