Banana sponge cake
Nov 20, 2020 12:01:57 GMT -6
Post by Jen-Lo on Nov 20, 2020 12:01:57 GMT -6
Recipes lấy từ facebook
Recipe 1:
5 egg yolks (55g egg)
230g ripe bananas
50g milk
60g corn oil
1/4 tsp salt
1/4 tsp baking soda
1 tsp vanilla
125g cake flour
5gg whites
1/2 tsp cream of tartar
80g castor sugar
Use 8” round aluminum pan grease sizes, line bottom with wax paper. Preheat oven 318F baking on the middle rack, using bath baking method.
Blend banana with milk then whisk in yolks, oil, salt vanilla until well blended. Sift in flour/baking soda set as side.
Using electric mixer whisk egg white until foamy then add cream of tartar, continue to whisk & gradually adding sugar beat until Firm Peak.
Mix 1/3 meringue into batter, then add another 1/3 portion gently fold in. The. Pour the rest of meringue into batter, gently fold in until no white streak could be seen.
Pour batter into pan, bake for 1 hour 20 minutes, switch off, removed water, then put cake back into oven for 10 minutes , take cake out of oven, wait for a few minutes before unmould, pill off liner, transfer onto rack, cool down before serve.
Recipe 2:
120g banana + 70g pandan juice, blender= purée weight out 150g
5 egg yolks
100g corn oil
150g cake flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix banana puree with milk then whisk in yolks, oil, salt vanilla until well blended. Sift in flour/baking soda set as side.
6 egg whites
120g caster sugar
1/2 tsp cream of tartar
Using electric mixer whisk egg white until foamy then add cream of tartar, continue to whisk & gradually adding sugar beat until Firm Peak.
Mix 1/3 meringue into batter, then add another 1/3 portion gently fold in. Then pour the rest of meringue into batter, gently fold in until no white streak could be seen.
Using 7”x3” square pan or 8”x 3” round pan, grease side, line bottom. Pre heat oven 320F.
Using water bath bake 80 minutes or until done. Removed from oven, wait until cake pull from side, invert onto wax paper, peel off liner then re inverted onto cooling rack.
Recipe 1:
5 egg yolks (55g egg)
230g ripe bananas
50g milk
60g corn oil
1/4 tsp salt
1/4 tsp baking soda
1 tsp vanilla
125g cake flour
5gg whites
1/2 tsp cream of tartar
80g castor sugar
Use 8” round aluminum pan grease sizes, line bottom with wax paper. Preheat oven 318F baking on the middle rack, using bath baking method.
Blend banana with milk then whisk in yolks, oil, salt vanilla until well blended. Sift in flour/baking soda set as side.
Using electric mixer whisk egg white until foamy then add cream of tartar, continue to whisk & gradually adding sugar beat until Firm Peak.
Mix 1/3 meringue into batter, then add another 1/3 portion gently fold in. The. Pour the rest of meringue into batter, gently fold in until no white streak could be seen.
Pour batter into pan, bake for 1 hour 20 minutes, switch off, removed water, then put cake back into oven for 10 minutes , take cake out of oven, wait for a few minutes before unmould, pill off liner, transfer onto rack, cool down before serve.
Recipe 2:
120g banana + 70g pandan juice, blender= purée weight out 150g
5 egg yolks
100g corn oil
150g cake flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix banana puree with milk then whisk in yolks, oil, salt vanilla until well blended. Sift in flour/baking soda set as side.
6 egg whites
120g caster sugar
1/2 tsp cream of tartar
Using electric mixer whisk egg white until foamy then add cream of tartar, continue to whisk & gradually adding sugar beat until Firm Peak.
Mix 1/3 meringue into batter, then add another 1/3 portion gently fold in. Then pour the rest of meringue into batter, gently fold in until no white streak could be seen.
Using 7”x3” square pan or 8”x 3” round pan, grease side, line bottom. Pre heat oven 320F.
Using water bath bake 80 minutes or until done. Removed from oven, wait until cake pull from side, invert onto wax paper, peel off liner then re inverted onto cooling rack.
