I LOVE BANANA CAKES. Especially chilled ones.
As I was baking a chocolate sponge cake on Saturday and it really seemed wasteful to have my huge oven bake ONLY one small 6" cake, I whipped up another 2 6" banana cakes. I referred to Wen's Delight's version of the Banana Sponge Cake.. It's a recipe adapted from Richard Goh. A man I admire so much! (: It's fragrant. It's fluffy. It's good.
This recipe takes about 1.5 hours to put together and I'd rate it a difficulty level 3 out of 5.
Banana Sponge Cake
This recipe yields two 6 inch cakes
6 eggs (55g, room temperature)
240g castor sugar
4 bananas (about 300 - 350g)
300g cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp vanilla bean paste
180g oil (Canola/Sunflower)
1. Pre-heat oven to 160 degree Celsius.
2. Sift dry ingredients and set asie.
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. Check out this video tutorial I did for a better idea of how it can be done.
5. Pour batter into baking tin that has been lined and greased.
6. Gently tap baking tin against kitchen counter to release bubbles.
7. Bake for 40 - 50 minutes or till cooked. A toothpick/cake tester poked into the cake should come out clean.
8. Allow cake to cool completely. Enjoy! I like mine chilled.
(Store it in an air-tight container)