Learnt to make this banana sponge cake from Richard Goh's baking class. Although it is a demo-class, I find that I learnt far more than what I acquired from those hands-on classes else where. Take for instance, the hands-on baking classes from a popular baking supplies store. Though is called "hands-on", most of the time, I do not get to learn the proper skills or techniques in these classes. If you need a sponge cake for a given recipe, the instructor will use their in-house sponge mix, instead of teaching you the proper ways to prepare a sponge cake.
This banana cake is soft and spongy, moist and fill with the wonderful aroma of baked banana. To get this nice spongy texture, the followings steps are essential. Eggs and sugar must be whisked at high or maximum speed till the content tripled. You should get a thick creamy batter. When you lift up the balloon whisk, the batter will stick on the whisk and then drop after 1 to 2 seconds. Depending on the power of your mixer, this may take 5 to 10 minutes. To help to stabilise the eggs, add a pinch of salt before whisking.
Next, folding of sifted flour into the batter. Fold the flour in 2 to 3 batches with your hand or spatula, in an up-down circular motion, each time scooping the flour from the bottom of the mixer. Once all the flour is added in (no need to fold the flour in completely yet), pour in the oil. The flour particles in the batter helps to absorb the oil, which will prevent the cake from getting oily. Another popular alternative is to mix the oil with a little batter first, before folding into the remaining batter. I guess a combination of these two method should yield good result. What you want to achieve is a thick and shiny batter. There should not be too much air bubbles in the batter, or the cake will sink after baking.
(makes an 8" pan)
100g sugar (original recipe: 150g)
A pinch of salt
200g banana (about 2.5 medium-sized banana)
150g top flour (original recipe: plain flour)
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/2 tsp banana paste (optional)
1) Whisk eggs, sugar, salt and banana at maximum speed until stiff.
2) Mix and sift the flour, baking powder and soda together. Fold the sifted flour into the batter.
3) Add in corn oil and mix well.
4) Pour the batter into lined baking pan and bake in preheated oven at 160C for about 45 minutes.
[Recipe source: Richard Goh]