This egg separation method yield soft and fluffy butter cake. For those banana lovers do give this recipe a try. You will love it!
Adapted and slightly modified from Jane's Corner
Ingredients:
(A)
150g butter
40g sugar
1 tbsp condensed milk
1 tbsp condensed milk
(B)
4 yolks
250g mashed banana
(C )
200g all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
*Sift and set aside
(D)
4 egg whites
50g sugar
Methods:
1. Put all ingredients (A) into mixing bowl. Beat till light and creamy.
2. Then add in yolks one by one into the butter mixture and mix well. Add in the mashed banana and poppy seeds. Follow by dry ingredients from (C). Fold till well combine.
3. In another bowl, beat the egg white till foamy. Add in the sugar gradually and beat till soft peak. Fold 1/3 of the beaten egg whites into butter mixture. Fold gently till well combine. Follow by the rest of egg whites.
4. Pour the batter into 8" square lined pan. Bake in preheated oven 180C for 28-30 minutes.
thanks for sharing the recipe, the texture looks wonderful! poppy seed is a great addition!
ReplyDeleteHello Vivian
ReplyDeleteI am Marina Yip. I used to browse to your blog. I find that your
banana cake is very fine. I have made banana cake before but usually
once overnight there is a wet texture on the surface of the cake. I can be
contacted at my e-mail address cheekyip59@hotmail.com. Can e-mail me so
that we can exchanged ideas on baking as I love baking too.
Thanks Vivian. I made this today with slightly adaptation. I love it!! and well received by my family.
ReplyDelete