Banana Sponge Cake

Hurray! After a long period of waiting, I am finally out from "maidless" day! So glad that at least I have some leisure times rather than busy all the way.

I cannot make any comment on this helper too early but so far so good, at least she is obedient type so my mil is happy with her. And she has more patience with the kids so I won't get to hear any high pitch voice like my previous helper. Most importantly, I am happy and stress-free to be at home all time since I won't get to hear any complaints and fights :D.

I didn't bake for a month plus, getting lazy after stop for a period lol. I have many backlog to clear and I wish to post some of the food that prepared for my little kicker birthday party but lazy to clean up the photos hahaha...



This cake was baked a few months ago when I had too many bananas sitting in my freezer (the bananas are accumulating again lol), so I decided to bake a banana cake. Well, although my heart was ready to go for my all time favourite banana cake but my mind telling me that I should give other recipe a try.

I first saw this banana sponge cake was when Wen submitted to Aspiring Baker : Fruity March 2011 hosted by me. As during that period, I was still glued tightly to my all time favourite, so didn't pay much attention on this recipe. When I decided to try other banana cake recipe and this recipe immediately caught my attention. Beside this is Wen's all time favourite, and also the 2 bloggers that I admire, HHB and Sonia given good review on it.

Recipe adapted from here which originated from Richard Goh Baking Class Stage 1.

Ingredients:
3 eggs (medium)
130g sugar
200g banana (ripe & cut into small pcs)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g vegetable oil
1/8 tsp vanilla extract

Method :
1. Preheat oven to 160 degree C.
2. Grease and line a 8" round tin with paper.
3. Sieve flour, baking powder and soda together. Sieve twice and set aside.
4. Whisk eggs, sugar and banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
5. Fold in flour and mix well. (Can use spatular or hand to mix)
6. Add in oil and mix well till batter is shiny and flowing.
7. Bake for 40 - 45mins

Verdict?

The cake is soft and spongy, much lighter than butter cake. If you are looking for a lighter and healthier version of banana cake, this is the recipe for you. I will definitely bake again if I want a lighter banana cake. Although dear husband and brother think the cake is nice but they still prefer this banana cake, well they have "heavy" taste bud lol.