Shameless attempt to recreate the BEST spongy banana cake EVER from Hiap Joo Bakery. Fluffy, but not dry. The texture is moist and light, yet abundance of banana flavour.
Course Breakfast, Tea Time
Cuisine Asian
Keyword Banana, Cake
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8people
Calories 522kcal
Author SforB
Ingredients
380gBanana slices, ripen with spots
300gCake Flour
1tspBaking powder
1/2tspBaking soda
5Eggs yolks, large
5Egg whites, large
235gCaster sugar
1/2tspVanilla Extract
170gVegetable oil(or sunflower oil)
Instructions
Preheat the oven to 160 degrees Celsius fan-assisted. Grease and line / flour a square 9x9 inch baking tin.
Sift the flour, baking powder and baking soda together into a bowl.
In a bowl, whisk the egg whites and sugar with a hand mixer at medium-high speed until the mixture becomes soft peaks. Add the sliced banana and continue whisking at high speed until the mixture doubles in volume (around ~8 mins).
Whisk well the egg yolks, vanilla extract and the vegetable oil in a mixing bowl until fully incorporated. Fold in the egg white mixture with a spatula. Add the dry ingredients into the mixing bowl and continue folding until the batter is well incorporated and shiny.
Pour the mixture into the lined baking tin. Bake in the preheated oven for 45 minutes. * Remove the tin from the oven and leave to cool before cutting.
Notes
* you can use aluminium foil to cover the top of the pan after 35 minutes to avoid too much browning of the cake.Volume to metrics Conversions can be found here.