I have another birthday cake order, and a banana cake was requested. As I'm coating it with chocolate ganache, I didn't want to make the traditional banana cake and wanted to make a lighter cake instead so that the over-all taste will be balanced (not too heavy and sweet). Hence, I made a modification from this recipe, and it turns out really great! It's light, fluffy, refreshing and very very very soft, unlike from the traditional banana cake! I absolutely love this!
I double the ingredients for my order, and managed to get a extra small loaf from it!
*yields a 6" cake
60g cake flour
1/4tsp bicarbonate of soda
1 ripe banana - mash into puree
3 egg yolks
3 egg whites (A size)
50g caster sugar
6g corn starch
- Preheat oven at 140C.
- Prepare a cake pan with removable base, don’t need to grease or line with baking paper. Do not use a non-stick pan. Wrap with aluminium foil as the cake will be baked by waterbath.
- Sieve the cake flour and bicarbonate of soda together, Set aside.
- Melt butter in a saucepan, once it melted and simmers, immediately add in the sieved ingredients (in #3) and quickly stir well to combine.
- Transfer the mixture to a bigger mixing bowl and add in milk & banana puree. Using a hand whisk, mix well to a smooth batter. Then add in the egg yolks, 1 by 1, mixing well with each addition. Set aside.
- Mix sugar and corn starch together.
- Beat egg whites until foamy, then add in sugar and corn starch mixture gradually and continue beating until the whites reach soft peaks (meringue stand straight up with a little curve at the tip).
- Using a hand whisk, mix the meringue into the yolk mixture via 3 batches. Fold in the last batch with a spatula. Fold until you do not see any meringue in the batter.
- *Note: the batter is more runny than the usual cake batter
- Pour the batter into cake tin, from a high height (say, 30cm from baking tin), then tap the tin few times on the table top. This will help to release the air bubbles in the mixture.
- Send to bake at 140C for 25mins, then at 160C for another 25mins.
- Once baked, remove the cake from the oven immediately and drop the tin from a high height(say 30cm). This will help to prevent shrinkage.
- Invert the cake to cool completely before removing it from the tin via hand un-moulding method (just like how you would remove a chiffon cake). If you want a smooth surface, you can invert on a non-stick frying pan/cookie tray.
Important tips for this recipe:
1. Bake it over low temperature first then increase higher temperature, and always bake it at the lower rack.
2. You need to have stable meringue; soft peaks (meringue stand straight up with a little curve at the tip).
Very very soft and 'airy'!
For my order, I toppled it up with lots of berries for the filling!
And my end-product!
All packed up nicely! :)