Banana Sponge Cake 香蕉海绵蛋糕
As the name goes this Banana Sponge Cake is very spongy and light. Not to put the over ripe bananas to waste, I just mix all the ingredients and came up with this soft and refreshing banana sponge cake. To me, this is a perfect cake, not overly sweet and full of banana fragrance and flavour. Definitely a great teatime treat for everyone at home.
Great to wrap this yummy cake as a gift away too 这款蛋糕拿来送礼也不错！
Banana Sponge Cake
Definitely a great teatime treat for everyone at home
Ingredients
- 200 g overly ripe banana - mash with a fork
- 145 g caster sugar
- 4 large eggs - used cold eggs
- 40 g fresh milk
- 1/2 tbsp SP/ovalette - cake stabilizer
- 1 tsp vasnilla extract
- 160 g cake flour or plain flour - sift together with baking powder
- 3/4 tsp baking powder
- 100 g corn oil
- 2 tbsp organic black chia seeds - optional
Instructions
- In mixing bowl, whisk mashed banana, sugar, eggs, milk and SP at high speed till thick (about 8 minutes).
- Lower speed add in vanilla extract, then slowly add in plain flour. Stop machine and use hand whisk to mix well the batter
- Lastly pour in corn oil in 3 batches and mix well again and mix in chia seeds
- Pour batter into a 9 inch (lined) square cake tin or 9 inch round cake tin for a taller cake.
- Bake in preheated oven at 170C for about one hour or a skewer inserted into cake comes out clean.
- Drop the cake pan on counter top a few times to release hot air and prevent shrinkage. Then remove cake from pan immediately and leave on wire rack to cool
Notes
Place cake tin at the lowest rack in the oven and cover cake with foil if the topping is too brown after 40 mins of baking.
Please keep in mind that all oven temperatures and baking time varies.
Nutrition
Calories: 111kcalCarbohydrates: 1gFat: 13gSaturated Fat: 1gSodium: 46mgCalcium: 25mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
香蕉海绵蛋糕
濃濃的香蕉味，甜度适中，香气十足 ~ 赞！
材料：
- 200克 熟透香蕉泥
- 145克 细砂糖
- 4个 大鸡蛋 （从冰箱拿出冷鸡蛋）
- 40克 牛奶
- 1/2汤匙 乳化剂
- 1茶匙 香草香精
- 160克 底筋面粉或中精面粉 – 和泡打粉一起过筛
- 3/4茶匙 泡打粉
- 100克 玉米油
- 2汤匙 有机黑奇异籽 （可不放）
做法：
- 将鸡蛋，香蕉泥，牛奶，砂糖和乳化剂放入大碗中，用电动打蛋器高速度打发混合料约8分钟。
- 然后转入底速度加入香精，慢慢加入粉类（无需搅匀），然后用手动打蛋器拌匀。
- 最后分3次倒入玉米油拌匀，加入黑奇异籽再拌匀即可。
- 将面糊倒入9寸方形烤盘（底部铺纸）或想要高一点的蛋糕可以用9寸圆形烤盘。
- 送入预热烤箱摄氏170度烤约60分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 从烤箱取出蛋糕连烤盘在桌面大力的敲出气泡及免蛋糕变形；脱模放在凉架上待凉。
- 蛋糕烤到40分钟左右如表层开始变深色，就盖上锡纸继续烘烤至熟。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
Hi Ann,TQ for your quick reply. I tried your recipe today with no success although I followed exactly your instructions. At the beginning the cake was rising nicely but after 20 mins it began to sink. I continue to bake it for 40 mins till it was nicely brown , tested it & it was fully cooked, so I removed it. I thought your recipe using ovalette would have stabilised the cakes mixture more but it didn’t worked out. I baked this cake using fan force on 160 deg in a Smeg oven.
I have lots of success baking chiffon cakes but just no luck trying to make a Sponge cake. Do you have a good recipe for Chinese birthday sponge cake filled with fruits & cream? Would like your comments & advice please.
I seems to have exactly the same problem . The cake sinks 😢 . I follow exactly too . The cake has very strong oil aftertaste . No banana or cake fragrant . I wonder what went wrong .
Hi Ayashi, You must use high speed to whisk the mashed banana, sugar, eggs, milk and SP in the first place to thick. Do not over mix the batter for too long as this will result the cake sinks. Use very riped bananas for baking a cake. I used Del Monte bananas.
I wonder if I have over mixed . I did use high speed to whisk for 8 mins .
The whisk of the egg mixture should be at least triple in volume and thick. Actually the height of the cake is not very tall after baked in a 9 inch square cake pan.
Yes , I did whisk at high speed till triple volume . The cake sink miserably and inedible . The only thing I noticed is the SP , quite some bits r not combined well into the batter as they stick to the whisk . I only realized it during washing my stuffs .
Hi Mama mia, I’ve never used a fan force function to bake a cake. You always used the fan force to bake your chiffon cake too?
You mat check the Birthday Cakes in the Recipe Index above.
Hi Ann, I always use fan force oven as the heat is even all round . There on need to turn the cake around . All my chiffon cakes turns out well , never fail me.
I had checked your recipe index but doesn’t seem to find any Chinese birthday sponge cakes recipes.
Sorry I don’t have Chinese birthday sponge cake recipe.
Hi Ann, do you only line the base of the cake pan? I find it hard to remove cake from pan when it is still very hot. Do u invert the cake to cool completely coz I can see the lines on top of the cake.
I had tried Richard Goh’s spongy banana cake recipe but the cake always has s slight depression on top & the following day the surface feels damp & sticky .
Would like to hear your comments on this.Thanks .
Hi Mama mia, Yes, just line the base of the cake pan. Put on hand gloves and drop the cake a few time on the table top. Then use a sharp knife to scrape the sides of the cake and invert on a wire rack to remove the cake. Then place a baking paper on the cake and turn over it and place on wire rack to cool.
Your cake feels damp & sticky is because it is not fully baked yet. Need to bake for another 5-10 minutes.
Hi Ann,
Thanks for sharing the recipe. Is it alright to omit the “1/2 tbsp SP/ovalette cake stabilizer” or is there any other substitute?
Hi Susan, The cake texture will be dense without cake stabilizer. If you want a light cake, maybe you can try a chiffon cake.
https://www.anncoojournal.com/recipe/cocoa-banana-chiffon-cake/
What a perfect sponge cake! Wish I could have a slice now :-))
Hi Ann, can the ovalette be omitted or any other ingredient as replacement (eg baking soda or powder)?
Hi Janet, The cake texture would not be the same if you want to omit some ingredients in the recipe.
Hi Ann, I always use fan force oven as the heat is even all round . There on need to turn the cake around . All my chiffon cakes turns out well , never fail me.
I had checked your recipe index but doesn’t seem to find any Chinese birthday sponge cakes recipes.
Sorry I don’t have Chinese birthday sponge cake recipe.
Hi Ann,TQ for your quick reply. I tried your recipe today with no success although I followed exactly your instructions. At the beginning the cake was rising nicely but after 20 mins it began to sink. I continue to bake it for 40 mins till it was nicely brown , tested it & it was fully cooked, so I removed it. I thought your recipe using ovalette would have stabilised the cakes mixture more but it didn’t worked out. I baked this cake using fan force on 160 deg in a Smeg oven.
I have lots of success baking chiffon cakes but just no luck trying to make a Sponge cake. Do you have a good recipe for Chinese birthday sponge cake filled with fruits & cream? Would like your comments & advice please.
Hi Mama mia, I’ve never used a fan force function to bake a cake. You always used the fan force to bake your chiffon cake too?
You mat check the Birthday Cakes in the Recipe Index above.
I seems to have exactly the same problem . The cake sinks ? . I follow exactly too . The cake has very strong oil aftertaste . No banana or cake fragrant . I wonder what went wrong .
Hi Ayashi, You must use high speed to whisk the mashed banana, sugar, eggs, milk and SP in the first place to thick. Do not over mix the batter for too long as this will result the cake sinks. Use very riped bananas for baking a cake. I used Del Monte bananas.
I wonder if I have over mixed . I did use high speed to whisk for 8 mins .
The whisk of the egg mixture should be at least triple in volume and thick. Actually the height of the cake is not very tall after baked in a 9 inch square cake pan.
Yes , I did whisk at high speed till triple volume . The cake sink miserably and inedible . The only thing I noticed is the SP , quite some bits r not combined well into the batter as they stick to the whisk . I only realized it during washing my stuffs .
Hi Ann, do you only line the base of the cake pan? I find it hard to remove cake from pan when it is still very hot. Do u invert the cake to cool completely coz I can see the lines on top of the cake.
I had tried Richard Goh’s spongy banana cake recipe but the cake always has s slight depression on top & the following day the surface feels damp & sticky .
Would like to hear your comments on this.Thanks .
Hi Mama mia, Yes, just line the base of the cake pan. Put on hand gloves and drop the cake a few time on the table top. Then use a sharp knife to scrape the sides of the cake and invert on a wire rack to remove the cake. Then place a baking paper on the cake and turn over it and place on wire rack to cool.
Your cake feels damp & sticky is because it is not fully baked yet. Need to bake for another 5-10 minutes.
Hi Ann, can the ovalette be omitted or any other ingredient as replacement (eg baking soda or powder)?
Hi Janet, The cake texture would not be the same if you want to omit some ingredients in the recipe.
Hi Ann,
Thanks for sharing the recipe. Is it alright to omit the “1/2 tbsp SP/ovalette cake stabilizer” or is there any other substitute?
Hi Susan, The cake texture will be dense without cake stabilizer. If you want a light cake, maybe you can try a chiffon cake.
https://www.anncoojournal.com/recipe/cocoa-banana-chiffon-cake/
What a perfect sponge cake! Wish I could have a slice now :-))