Friday, January 4, 2013

Spongy Banana Cake

Bananas are never popular in my household...I buy them only once in a very blue moon when I have a craving to bake banana cakes. I'll leave it on the table for who ever's hungry and too lazy to prepare something to satisfy his hunger pangs.  When I saw Wen's Delight's Soft & Spongy Banana Cake    I immediately wanted to make this cake as it looks really light and soft unlike most banana cakes that I have tried.  I only make the half recipe version and still get a good size loaf from it. It is indeed very soft and spongy and such a delight to eat.  Even the sons commented that it is light and delicious...this is definitely a keeper!

Here's the recipe, recorded here for my own reference:)
Please visit Wen's site if you wish to view her video on making this wonderful cake:

Soft & Spongy Banana Cake
Adapted from Wen's Delight
2.5-3 Eggs (Room temp - Approx 150g) I used 3 large eggs, didn't measure the weight
130g Sugar (Reduced, original-150g)
200g Banana (Ripe & cut into small pcs) I used 150g pisang emas variety
150g Top Flour (or plain flour/superlite flour/cake flour) I used superfine flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (or any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant) I used melted butter 1/8 tsp Banana essense (optional) I replaced with vanilla

 Preheat oven to 160 degree C.
Grease & line a 8" round tin with paper. I used a loaf pan
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in flour & mix well. (Can use spatular or hand to mix) I used a spatula to gently mix in the flour.
4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.
I am submitting this delicious cake to Roti & Rice 3rd Blog Anniversary Cake Linky Party

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