Here it is, fresh out from my oven.
Spongy, yes!
It turned out beautifully. As it cooled, it didn't shrink or sink in the middle as I thought it would - as what happened to most of my sponge cakes. Really beyond my expectation. Spongy, moist and airy. Good to eat with a cup of tea.
Spongy Banana Cake
(Recipe adapted from Wen's Delight here )
Ingredients:
150g Eggs (Room temp - About 4 large eggs)
130g Sugar
200g Banana (mashed)
150g Cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Vegetable oil
1/4 tsp Rum
1/2 tsp vanilla
Method:
1) Preheat oven to 160 degree C.
2) Grease & line a 8" round tin with baking paper.
3) Sieve flour, baking powder & baking soda together. Sieve twice & set aside.
4) Whisk eggs, sugar & banana at max speed till stiff/ribbon stage.
5) Gently fold in flour gradually.
6) Take 1/3 of the batter, mix with the veg oil. Then, pour back into the remaining batter and combine well till batter is shiny & flowing.
7) Bake for 40 - 45mins.
8) Remove from oven. Leave to cool for 5 minutes then turn out, remove baking paper and cool completely on wire rack.
