Pandan Banana Sponge Cake
INGREDIENTS:
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
4 egg yolks
2 banana, mashed (approx. 200g)
50g concentrated homemade pandan juice
70-80g canola oil
4 egg whites
60-65g caster sugar
1tsp lemon juice
1/2 salt
Utensil: 8" round pan / two 6" round pan / 7" square pan. Greased sides and line the bottoms.
Method:
1. Preheat oven to 160C.
2. In a large bowl add in egg yolks, canola oil, mashed banana, pandan juice and using a hand whisk mix the ingredients until even.
3. Mix baking powder, baking soda and flour together and sift this into the yolk mixture and mix until well combine. SO not over-mix. Set aside.
4. Using an stand/electric mixer, whisk egg white until frothy before adding lemon juice and salt and continue to beat until foamy. Gradually add in sugar and whisk until soft peaks formed. The meringue is ready when ribbon forms and remains on top.
5. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
6. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
7. Bake in a water bath for 60 minutes at 160C. Remove the water bath and return cake to oven and bake for another 10 minutes at 160C.
8. Remove from the oven and drop the pan at height of 10 cm onto a table top. This will prevent cake from sinking.
9. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
Modified from: Bake with Paws
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
4 egg yolks
2 banana, mashed (approx. 200g)
50g concentrated homemade pandan juice
70-80g canola oil
4 egg whites
60-65g caster sugar
1tsp lemon juice
1/2 salt
Utensil: 8" round pan / two 6" round pan / 7" square pan. Greased sides and line the bottoms.
Method:
1. Preheat oven to 160C.
2. In a large bowl add in egg yolks, canola oil, mashed banana, pandan juice and using a hand whisk mix the ingredients until even.
3. Mix baking powder, baking soda and flour together and sift this into the yolk mixture and mix until well combine. SO not over-mix. Set aside.
4. Using an stand/electric mixer, whisk egg white until frothy before adding lemon juice and salt and continue to beat until foamy. Gradually add in sugar and whisk until soft peaks formed. The meringue is ready when ribbon forms and remains on top.
5. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
6. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
7. Bake in a water bath for 60 minutes at 160C. Remove the water bath and return cake to oven and bake for another 10 minutes at 160C.
8. Remove from the oven and drop the pan at height of 10 cm onto a table top. This will prevent cake from sinking.
9. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
Modified from: Bake with Paws
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