Friday, August 5, 2011

Banana Sponge Cake

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)

3 eggs
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]


  1. 好漂亮,我喜欢切片BANANA铺在上面:)

  2. Absolutely mouth-watering...Loved the banana topping and this is too tempting, man!

  3. Nami nami;) Love bananas in cakes;)

  4. Thanks, this is indeed one nice bake. Very home-baked taste.

  5. I baked this before, indeed this is one of the best.

  6. His recipe very reliable. Today, I tried his chocolate brownie - another wonderful recipe!

  7. hi,may i know how to test the egg is fluffy.when adding in the flour have to divid few batch?u use what for foldding in the flour?what is the method of folding so it wont deflate?do u knw y i always cannot be mix the flour into the egg batter evenly and the final batter become not that thick already?the oil is all pour into the mxture at once?

  8. The egg must be well whisked before folding in the flour. When you lift up the whisk, the whisked egg mixture should stick on the balloon whisk for a few seconds before dripping down. The folding method is difficult to explain here. Here a YouTube link to Richard showing the folding method by hand. You can use a spatula too if the volume is small:

  9. Hi Fong,
    Thanks for sharing the recipe and tips, I made it twice in a row with success. Here's the write-up

    1. This is one of my favorite cake recipe. Glad u like it too


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