BANANA SPONGE CAKE...A KEEPER!!!!!

BANANA SPONGE CAKE...A KEEPER!!!

adapted from :    Peng's Kitchen - (super soft & moist)...

Ingredients :    (makes one 8 inch cake or two 6 inch cake - round/square)

5  egg  yolks  (I use grade A)

30  gm  fine sugar@caster sugar

1/4  tsp  salt

60  gm  corn oil

130  gm  ripen bananas  ~  mashed

120  gm  cake flour

1/2  tsp  baking powder

1/4  tsp  baking soda

For the Meringue :

5  egg  whites (grade A)

60  gm  fine sugar@caster sugar

1/4  tsp  cream of tartar

Directions :

1.  Prepare a 8 inch cake pan.  Line the base and wrap the pan with aluminium foil.  Set aside.

2.  Using a hand whisk, beat egg yolks until light and creamy.  Beat in sugar, salt and corn oil until sugar is well dissolved.  Mix in mashed bananas.

3.  Sift flour, baking powder and baking soda into the egg yolk mixture.  Beat until batter is smooth.

4.  In a clean dry mixing bowl, beat the egg whites with electric mixer until foamy.  Add cream of tartar and mix well.  Add in sugar in three batches and beat well until stiff peaks formed.

5.  Fold 1/3 of the meringue into egg yolk batter, mix well.  Pour the mixture into remaining meringue and fold lightly till well combined.

6.  Pour the cake batter into the prepared cake pan and tap the pan lightly on a work surface to remove/release excess air bubbles.  Bake with water bath at 160'C for about 90 minutes until golden brown.

7.  Cool cake in the pan for 5 minutes.  Lightly press the cake from the side to loosen the cake.  Invert onto wire rack to cool down completely...