Light and Spongy Banana Cake

I have baked many banana cakes but none can compete with this very recipe I am about to share. The banana cake texture is soft and spongy. It can almost compete with a chiffon cake. Just in case you want to know, I baked two of this and one whole cake was gone almost instantaneously. I've got one left for breakfast and it take a lot of determination not to have a second slice.

(adapted from Wen's Delight)
Ingredient A
5 large free range eggs
250g sugar
5 bananas (about 400g)
1 tsp vanilla extract
Ingredient B
240g self raising flour
60g corn flour
1 tsp baking powder
1/2 tsp baking soda

Ingredient C
200g sunflower oil
  1. Preheat oven to 150 degree
  2. Grease two 8 inch pan
  3. Sift Ingredient B two or three times. Set aside
  4. In a mixer bowl. beat Ingredient A till thick
  5. Fold Ingredient B to thicken Ingredient A
  6. Add Ingredient C. Mix well till batter is shinny and flowing
  7. Bake for 45 minutes or till cook.

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