Banana Sponge Cake Recipe

Jumping into a popular bandwagon of Sponge Cakes with this Banana Sponge Cake! I have always been a cautious baker of these sponge cakes including this due to my fear of how easy these cakes can collapse. However, fear not and let me walk you through this Banana Sponge Cake recipe!

Another important factor to be mentioned is the use of very ripe bananas. As mentioned earlier, it is the natural sweetness of bananas that stand out in this recipe. Therefore, it is essential for your bananas to obtain the most amount of sweetness out of it. Nonetheless, you can definitely use some more sugar to boost the sweetness level if you find your bananas insufficiently sweet!

In order to solve the problem of collapsing cakes, I used a water bath method. In this method, a baking tray is filled with water and placed a tier below the cake in the oven for heating. After that, place the cake batter baking tray a tier above hot water baking tray.

Doing so will allow even heating throughout the pan. Try not to open the oven door unless you need to, as the change in temperature can cause a collapse! Above all, feel free to consult me if you have any problems with that!

Without further ado, the Banana Sponge Cake recipe!

Banana Sponge Cake Recipe
by Javier Tan September-29-2019

This Banana Sponge Cake is heavenly light with all natural sweetness of the banana. Sink your teeth in for a delicious bite that will so easily disintegrate in your mouth!

Ingredients

For Batter:

• 220g or 3 Large, very ripe Bananas
• 1 and 1/4 Cup or 150g Plain / All Purpose Flour, Sifted
• 1/2 Cup or 100g Granulated White Sugar
• 3/4 Teaspoon or 3g Baking Powder, Sifted
• 1/3 Cup or 70g Corn Oil
• 3 Tablespoons + 1 Teaspoon, or 50g Milk
• 3 Large Eggs, each weighing 60g including shell, separated in to yolks and whites
• 3/4 Teaspoon or 3.75ml Vanilla Extract (use double the amount if using Vanilla Essence)

1. First, mix together the mashed bananas, milk and vanilla essence until a single consistency is attained. (I used a blender in the video as I find it faster!).
2. Then, add in the corn oil and 3 egg yolks until a single consistency is attained.
3. Combine the sifted flour and baking powder together in a separate bowl and mix into the wet mixture.
4. Next, preheat the oven to 160 degrees C or 325F and line your 8 x 8 inch baking tray with baking paper. Place in the baking tray containing water one-tier / level below for even heating later on if desired.
5. Whip up the 3 egg whites until it is frothy. Add in about half the sugar and continue beating.
6. Once it reaches the ribbon stage, add in the remaining half and beat until stiff peaks are formed.
7. Then, whisk in one-third of the meringue into the main mixture to lighten it up.
8. Proceed to fold in the meringue in two additions (one-third with each fold).
9. Once a single consistency is attained, transfer the batter into your baking tray.
10. Bake for approx. 55-60 minutes until the top is golden brown and the cake shrink a little from the sides of the pan. From the 40-minute mark, place an aluminium foil over the top if it browns too much. However, doing so might cause the cake to collapse so do it quick and carefully.
11. Turn off the oven and open the oven door very slightly to cool it for approx 5-10 minutes.
12. Cool for 30 minutes before serving!

• Prep time: 40 mins
• Cook time: 50 mins
• Total time: 1 hour 30 mins
• Yield: 1 Amazing Sponge Cake

Notes:

1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
2. Eat it within 3 days. The fresher it is, the better the taste!
3. Do note that this cake spoils easily so do make sure to store it in an airtight container and consume it fast!
4. Do watch the YouTube video attached if you are unsure on how to make the meringue!

Enjoy!
– Bakeomaniac, Javier Tan