Saturday, July 13, 2019


adapted from :
credit to :    Elaine Kwan ...

Ingredients :

5  egg  yolks + 1 whole egg  (I use grade A eggs)
60  gm  corn oil
90  gm  mashed banana
1/4  tsp.  salt
80  gm  cake flour

5  egg  whites
1/4  tsp.  cream of tartar
80  gm  granulated sugar

Utensils :   7 inch square pan or 8 inch round pan ~  greased the sides and line the bottom with parchment paper.

Instructions :

1.  Whisk egg yolks, 1 whole egg and corn oil until frothy then add mashed banana and mix well.  Sift in the flour and salt and mix again until well combined.  Set aside while you prepare the meringue.

2.  Using an electric mixer, whisk egg whites, cream of tartar and granulated sugar until firm peaks formed.

3.  Mix 1/3 of meringue with yolk batter with a hand whisk.  And add another 1/3 portion and fold gently with the whisk.  Then pour in balance of meringue.  Fold gently using a spatula until no more streaks of meringue can be seen.

4.  Pour batter into prepared pan and tap pan lightly to remove air bubbles.

5.  Bake in a water-bath for 70 minutes at 160'C.  Remove from oven and unmould as soon as you can.

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