After more than 1 month's break from attending baking classes, somehow I felt something was missing from my life. I just could not get into the mood of baking easily, simply because I did not have my five senses stimulated. Indeed it feels good to be back to learning in class again.
Banana sponge cake was one of the cakes that I learned this week. This cake is very light. It uses canola oil instead of butter. The ingredients are readily available.
Banana sponge cake was one of the cakes that I learned this week. This cake is very light. It uses canola oil instead of butter. The ingredients are readily available.
This is my banana sponge cake. I'm happy that this time my cake is spongy and its inner texture is even throughout (no patches of "wetness" at the bottom) and that the top surface did not crack. However, I should have waited for my bananas to be ripen for 1 more day so that the final result would be more moist. Next time, I will use more mashy bananas.
This is how my cake looks like after being cut.
This cake is done by my instructor, Richard Goh.The recipe originally calls for 11 inch square baking tin. But I thought the quantity was too much for my family. Therefore, I have tweaked the recipe to suit a 9 inch round tin instead.
Ingredients
3 eggs
125 g fine sugar
200 g ripen bananas (without skin)
150 g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
100 ml canola oil or corn oil
Method
- Grease and line a 9 inch round baking tin
- Preheat oven to 160 degrees C
- Sieve the plain flour, baking powder and bicarbonate of soda together.
- Whisk eggs, sugar and banana at maximum until batter is stiff.
- Add in the sieved flour and fold well by hand.
- Add in oil and mix well.
- Pour into baking tin and bake for about 30 to 40 mins.
