Friday, October 11, 2013

Soft & Spongy Banana Cake

11.10.2013 - Batam.  I still have 4 ripped bananas in my fridge from yesterday Banana Raisin Muffin making.  Oh well, i think i just make another banana cake again with the balance banana.

I've got this recipe from Wen's Delight, never have i made a banana cake before, so this will be my very first time.  I had Google so many banana cake recipes.  But i decided to make this one because it looks kind of light and spongy instead of the heavy version of moist and dense banana pound cake.

She has 2 soft & spongy recipes, one with less ingredients amount and one with full ingredients. so i picked the full ingredients recipe and make a big one instead the smaller one, because i have 4 bananas, that would be just right with full ingredients recipe.  The recipe indeed super easy. I made it and turn out a super airy and great banana sponge cake! I love it.

I read several comments from her Blog with regards to her recipe, some saying that the cake didn't rise, not airy and dense.  The important step is the beating eggs, sugar & banana to a ribbon stage i guess.  Ribbon stage is important in cake baking. so be patience a beat away for 10-13mins follow the recipe.  I have been very patience lately in baking!! LOL...and yes i beat until a ribbon stage, so beautifully thick and you can feel that the cake gonna be so light!! well it is worth the beating. and you will get a successful and lovely cake later on.

I bake this cake at 160c in the beginning follow the recipe for 45mins but turn out the cake still under cook, and so i bake another 30mins 160c, placed cake on lower rack oven not center.  so a total of 1 hour 15 minutes. When the baking time was over, i was so excited and removed the cake from oven, the burn on top was not really as brown, when i insert a skewer to check came out clean.  When i tried to remove from the baking pan, gently run around with the knife, i find that the cake still sticky..Rggggrrr....( a little lost patience...), so i dump in the oven again bake for another 10mins and increase the oven temperature to 200c. Maybe we just need to know our OVEN well!! My oven is not a high tech or expensive one, so i think that is why i always get problem with baking time and temperature. a lousy oven!! and.........hold my breath, patiently waiting for the cake to be cooked, Well after another 10mins 200c, the banana cake was cooked Perfectly!! The banana cake SMELLs awesome!!!!! i removed the cake from pan and on wire rack to cool.

Seriously this banana cake really is so spongy and soft, most of all it is Extremely Delicious!!!! i love it love it so much!! is really worth the effort to bake this cake.

Perhaps next time i need to increase the temperature to 180-200c bake for 50-60mins and to place the cake in the center when baking.  Anyway, this is my experience, will see yours!! maybe yours will turn out just fine follow the recipe temperature and baking time!! :) so be happy and check out her blog for more recipes.

For Frosting, I would highly recommend to use Cream Cheese Frosting! It would be so delicious.


5 Eggs (large size, 65-70g w/shell)
250g sugar ( I reduce sugar amount to 200g )
350-400g Banana ( I used a hand blender blend banana into paste )
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
200g Sunflower oil (or any vegetable oil except olive oil)

Preheat oven at 160 degree C. ( its all depends on your oven ).
Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper is a most.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Pour into baking tin & bake for 40 - 45mins. ( you can increase baking time if your cake not well cooked )

Good luck and Happy Baking!!

This gonna be so delicious with Cream Cheese Frosting!!

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