Saturday, July 20, 2013

A much healthier Banana Sponge Cake!

I've found a much healthier, fluffier and tastier banana cake recipe and couldn't resist sharing it! It has the texture of store bought but minus the oily feel some can have. I do especially like the round pan version too as it doesn't crack on the surface compared to the ones I bake on loaf pan. Why I said it's healthier as it uses vegetable oil (less too since 80 ml only) instead of butter.

But of course, this recipe as compared to my previous post on " simple banana cake recipe without a mixer" found here requires more work and a mixer. I was also rather confused with the steps at the mixing part initially so had to read a couple of times to make sense out of it! The outcome is still worth the effort. Family and neighbour love it. Will definitely use this recipe again.

Recipe as below :-
(makes one 8" round cake)

3 large eggs, room temperature
100g caster sugar (original recipe uses 150g) - (I reduced further to 80g)
250g to 300g bananas (3 large ripened bananas, cut into chunks)
150g cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
80ml vegetable oil (original recipe uses 100ml)
20ml milk (I used low fat fresh milk)
1 teaspoon vanilla extract

  1. Grease (with butter) and flour sides of an 8" round pan, line the bottom with parchment paper.
  2. Sieve together cake flour, baking powder and baking soda. Sieve the flour mixture twice and set it aside.
  3. Place vegetable oil, milk and vanilla extract in a mixing bowl, set aside.
  4. Place eggs, caster sugar and bananas in a large mixing bowl. With an electric whisk, whisk the mixture at Low speed for a few seconds (to break up the bananas). Change to medium-high speed, and whisk the mixture till it becomes thick, pale and triple in volume. This should take around 7 to 8 mins. The batter should leave a ribbon like trail when the paddle is lifted. Test by lifting up the whisk/paddle, and draw an '8' with the batter. The number should stay for a few seconds. Turn to Low speed again, and beat for another 2 mins. This is to stablise the air bubbles in the batter. (Note: do not over beat the is not a good thing if the '8' doesn't disappear.) (Not sure if it's because I used a single whisk, my '8' disappeared within a second. I extended the whisk time a little but still couldn't get the '8' to stay for a few sec. I did not whisk longer since the batter volume seemed to have tripled) 
  5. Sieve over the flour mixture in 3 separate additions. Each time Fold In the flour carefully with a Spatula, making sure there is no pockets of flour being trapped at the bottom of the bowl. Do not stir the batter with the spatula, it will cause the batter to deflate too much.
  6. Pour a small portion (less than 1/3) of the batter into the mixing bowl in Step 3. Fold in with the spatula until the oil mixture is fully incorporated into the batter.
  7. Pour the mixture in Step 6 back into the rest of the batter (Step 5). 
  8. Fold in the batter with the spatula making sure the mixture is well combined. (By now the batter could be deflated by about 20% or so as compared to Step 4).
  9. Pour the batter into the prepared pan, the pan should be about 3/4 full. 
  10. Bake in preheated oven at 160 degC for 40-45mins or until the surface turns golden brown and a toothpick inserted into the centre comes out clean. (The edges of the cake should pull away slightly from the sides of the pan.) Remove from oven, unmold and leave to cool (inverted) on a cooling rack. (Mine was still rather wet when I did my toothpick test so I up the temp to 170 degC and baked another 10 min before the test passed)
Recipe source: adapted from Happy Home Baking which she has adapted from Wen's Delight.

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