I’ve always enjoyed eating banana cakes, especially the ones available from Malaysia. But preservatives and the GIANT amount of oil (more oil than actual bananas) made my mum refuse to buy them for me anymore. I used to be able to eat one loaf of that cake between breakfast and lunch! And never did I guess while I was making this banana sponge cake, that it would taste almost exactly like the former (except not as dense)!
I’ve hence concluded that it is my favourite and most successful cake to date!! My mum and dad tried it and agreed that it did taste like those from Malaysia. Sad thing is, it can’t keep for long unless you freeze it. So it has to be finished the day its baked.
Banana Sponge Cake (Fat free)
adapted from Serious Eats
|Egg yolks mix|
|Mashed banana||2/3 cup (or 2 medium)|
|Lemon juice||1 tsp|
|All purpose/cake flour||90g|
|Baking powder||1 tsp|
|Cinnamon (optional)||2 tsp|
|Egg Whites mix|
Preheat oven to 190°C. Line the baking pan with parchment paper. Set aside.
In the bowl of an electric mixer, combine the yolks and the sugar. Whip on high speed for 3 to 5 minutes, until mixture is very light and thick.
Mix lemon juice with mashed banana, and gently mix into yolk mixture.
Sift together flour, baking powder and cinnamon. Add to yolk mixture and mix until homogenous.
In a medium, clean metal or glass mixing bowl whip the egg whites until foamy, then add a pinch of the sugar. Continue whipping the whites, adding the remaining sugar little by little until firm peaks form.
Gently fold the whites into the yolk mixture until well incorporated.
Spread batter evenly into prepared pan and bake for 12 to 15 minutes, until cake springs back to the touch.