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Banana Sponge Cake 香蕉海绵蛋糕

Ann Low

banana sponge cake

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
Author Ann Low
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cakes, Snack
Cuisine International
Difficulty Easy
Servings 8 people

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
Keyword banana, sponge cake
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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：

  1. 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。
  2. 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。
  3. 最后分3次倒入玉米油拌匀，加入黑奇异籽再拌匀即可。
  4. 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。
  5. 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。
  6. 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

 

 

 

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