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
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