Banana Walnut Sponge Cake
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g overripe bananas (blended)
- 6 egg yolks
- ½ tsp salt
- 20 g caster sugar
- 1½ tsp vanilla extract
- 65 g cooking oil
- 150 g self raising flour
- 20 g corn flour
- 6 egg whites
- 50 g caster sugar
- 1 tsp lemon juice
- walnuts for toppings
Instructions
- 1
Cut and blend overripe bananas finely.
- 2
Add salt, sugar, vanilla extract, oil to a bowl of egg yolks and whisk thoroughly.
- 3
Sift self raising flour and corn flour into the bowl.
- 4
Add blended bananas and mix well.
- 5
In a separate bowl, whisk egg white and add sugar (in 2 batches) and lemon juice. Whisk until it reaches a firm peak.
- 6
Add ⅓ of the meringue to the banana flour mixture first and mix.
- 7
Pour the mixture into the rest of the meringue and fold gently.
- 8
Line an 8 inch round pan with baking paper and slowly pour in the batter.
- 9
Tap the pan on a hard surface to remove large air bubbles.
- 10
Arrange walnuts on the top in any way you like.
- 11
Prepare a larger pan filled with hot water (about 1 inch level) for the pan with batter to sit in.
- 12
Bake in a preheated oven (lowest rack) at 150C for 20 mins. Then lower the temperature to 140C and bake for another 50 to 60 mins until golden brown. Cake is done when a skewer inserted in the centre comes out clean.
- 13
Remove cake from the oven and gently press the top of the cake and it should bounce back.
- 14
Unmould cake and let it cool on a wire rack.