Banana sponge cake is surely a familiar cake that brings nostalgia to many people due to its irresistible delicious flavor. Today, let’s join the kitchen with TasteVN and immediately pocket 3 methods to make soft, fragrant banana sponge cake using an oven!
1. Banana sponge cake with butter using the oven
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Preparation
40 minutes
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Processing
1 hour
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Difficulty
Medium
Ingredients for Banana sponge cake with butter using the oven Serves 4
All-purpose flour 160 gr Ripe bananas 3 fruits Chicken eggs 2 fruits Baking powder 7 gr (baking soda) Unsalted butter 65 gr Vanilla powder 5 gr (or 1/2 teaspoon of vanilla extract) Granulated sugar 65 gr
How to Make Banana Butter Sponge Cake Using an Oven
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Mix the banana with the eggs
The first step, you place 200gr of ripe banana flesh into a bowl, using a whisk or fork to mash it thoroughly. Next, add 65gr of white granulated sugar and mix it with the banana.
Then, crack 2 eggs into the mixture and stir it well.
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Mix the banana with the flour
In this step, you place 65gr of unsalted butter in a bowl and then put it in the microwave or oven to completely melt the butter.
Next, you add the melted butter to the bowl with the banana and eggs. Then, sift in 160gr of all-purpose flour, 5gr of vanilla powder, and 7gr of baking powder together. Use a spatula to mix the flour mixture until it is uniform.
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Molding and Baking the Cake
Before baking, prepare a mold lined with parchment paper. Next, pour the cake batter into the mold that has been lined with parchment paper and spread it evenly. Place 2 halves of a banana on top so that the cake looks more appealing after baking.
Next, move the oven rack down to the last groove of the oven. Preheat the oven to 190 degrees Celsius for 15 minutes with the top and bottom heating mode and convection fan to stabilize the temperature.
Then, place the cake mold in the oven, reduce the temperature to 170 degrees Celsius, and bake for 40 minutes. Once the cake is done baking, take it out of the oven, let it cool, and then refrigerate for 1-2 hours before enjoying for a more delicious cake.
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Final Product
The banana sponge cake is freshly baked, with a soft and smooth texture, combined with the rich buttery aroma and the sweet and sour taste of bananas that will surely be irresistible.
This weekend, head to the kitchen and try this authentic cake recipe to treat the whole family!
2. Banana Coconut Milk Sponge Cake Baked in the Oven
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Preparation
15 minutes
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Cooking
1 hour 20 minutes
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Difficulty
Easy
Ingredients for Banana Coconut Milk Sponge Cake Baked in the Oven Serves 4
All-purpose flour 100 gr Ripe bananas 2 pieces Chicken eggs 6 pieces Coconut milk 100 ml Cornstarch 20 gr Baking powder 3 gr (baking powder) Vanilla sugar 7 gr Lemon juice 2 ml Cooking oil 60 ml Granulated sugar 120 gr Salt A little
How to make Banana Coconut Milk Sponge Cake using an oven
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Prepare the bananas
Peel the bananas and remove the fibers. Take 1 banana and cut it lengthwise in half, and break the other banana into small pieces to mash in a bowl.
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Mix the flour with the egg yolks
Separate the egg yolks and whites into 2 bowls.
In the bowl with the egg yolks, add 100ml of coconut milk, 60ml of cooking oil, and mix well.
Sift 100gr of all-purpose flour, 20gr of cornstarch, 3gr of baking powder, and 7gr of vanilla powder into the yolk mixture and continue to mix until combined.
Finally, add the mashed bananas into the egg flour mixture, and use a whisk to mix evenly until the mixture is well combined.
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Whip the egg whites
In a bowl with egg whites, use a mixer to beat until large bubbles form, add 2ml of lemon juice, a pinch of salt, and 120gr of sugar, mixing at low speed for 1 minute.
After 1 minute, increase the mixer speed to high, beating until the egg whites are soft and fluffy, with a creamy texture, glossy, and when you lift the whisk, it forms a peak that bends down is perfect.
Tip:- Egg whites should be at room temperature before whipping.
- Use fresh eggs, and ensure there are no impurities like yolk or grease mixed in, otherwise, the whites will not whip properly.
- You can substitute lemon juice with 1/2 teaspoon of vinegar or 1/2 teaspoon of cream of tartar.
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Mix the cake batter
Next, divide the whipped egg whites into 3 portions. Gradually add each portion into the cake batter bowl, using a spatula to gently fold the mixture from bottom to top.
Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up and fold them to the side, continuing this method until the mixture is well combined.
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Pour the batter and bake the cake
To stabilize the oven temperature, preheat the oven to 180 degrees Celsius for 15 minutes.
Prepare a cake pan lined with parchment paper, pour the cake batter in and spread it evenly, gently tapping the pan to release some air bubbles.
Carefully arrange the sliced bananas on top of the cake batter. Place the cake pan in the oven, baking at 150 degrees Celsius for 30 minutes.
After 30 minutes, increase the oven temperature to 160 degrees Celsius and bake for an additional 40 minutes. When the cake is done, slightly open the oven door for 10 minutes before taking the cake out.
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Final product
When the cake cools down, place it in the refrigerator for about 1 hour, then cut into pieces and enjoy.
The cake has a fragrant banana aroma, with a slight creamy taste from the coconut milk, the sweetness of the banana, a perfect combination creating an irresistible delicious sponge cake!
3. Yogurt banana sponge cake
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Preparation
40 minutes
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Processing
1 hour
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Difficulty
Easy
Ingredients for Yogurt banana sponge cake Serves 4
Ripe banana 2 pieces Chicken eggs 6 pieces Unsweetened yogurt 120 gr All-purpose flour 60 gr Corn starch 60 gr Granulated sugar 120 gr Cooking oil 60 ml Vanilla extract 1 tablespoon
How to Make Banana Yogurt Sponge Cake
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Prepare the Ingredients
First, prepare a 20cm round cake mold lined with a sheet of parchment paper.
Next, separate the egg yolks and egg whites into two different bowls.
Peel the bananas, cut one into small pieces, then use a spoon or whisk to mash it. Slice the other banana into thin slices.
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Mixing flour and yogurt
After the bananas have been mashed, add them to a bowl with the separated egg yolks, then add 120g of unsweetened yogurt, 60ml of cooking oil, and 1 tablespoon of vanilla extract. Then use a whisk to mix the ingredients together until well combined.
To prevent the flour from clumping, sift 60g of all-purpose flour and 60g of cornstarch before adding them to the banana mixture. Finally, use the whisk to mix until a uniform batter is formed.
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Whipping egg whites
Use an electric mixer to whip the egg whites until large bubbles form, similar to soap bubbles.
Next, add 120g of granulated sugar to the egg white mixture and continue whipping until the egg whites are stiff, with peaks that stand straight up and a small pointed tip.
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Mixing flour and egg mixture
Add the whipped egg whites to the flour mixture and start mixing. To avoid breaking the air bubbles in the batter, you need to mix quickly and use the folding technique.
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Baking the Cake
Before baking the cake, you move the heating element down to the bottom groove of the oven. Then preheat the oven to 180 degrees Celsius for 20 minutes in a two-element mode with convection fan to stabilize the temperature.
Next, you pour the cake batter into a mold lined with parchment paper, then arrange sliced bananas on top.
Finally, you place the cake mold in the oven, reduce the temperature to 160 degrees Celsius, and bake for 50 minutes.
After baking for 50 minutes, you continue to lower the temperature to 150 degrees Celsius and bake for another 20 minutes before turning off the oven.
Next, you slightly open the oven door and let the cake sit for about 10 minutes, then take it out.
Wait for the cake to cool down a bit, then remove it from the mold. When eating, you cut the cake into small pieces and enjoy. The remaining part should be stored in an airtight container or in the refrigerator.
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Final Product
The finished banana sponge cake is evenly baked, not burnt, beautifully risen, and has an eye-catching color.
You won’t be able to resist the fragrant aroma emanating from the bananas combined with the unique smell of yogurt. The inside of the cake is soft, fluffy, and very appealing. When you take a bite, you will experience a wonderful sweet and creamy taste!
How to choose fresh ripe bananas
- To choose bananas for baking, you can select from either banana varieties such as Cavendish, Western, or Saba depending on your preference. However, Cavendish bananas are still the most suitable due to their moderate softness and very distinct aroma.
- You should choose bananas that are slightly ripe, with a moderate size to ensure the cake is fragrant and sweet.
- You should avoid buying overly ripe bananas, as well as those that are not fully ripe, as they will have a slightly bitter taste, making the cake less delicious.
Product information
- You can use the Sanaky VH259S2D 25-liter oven to bake. With a beautiful design, compact and convenient for use in any kitchen.
- With a capacity of 25 liters, the oven meets the daily needs of families with 2 to 4 members. The oven chamber is made of shiny stainless steel, easy to clean after cooking, and has a light inside the chamber.
- This multifunctional oven has a power of 1400W, with resistance heating technology that helps distribute heat evenly, cooking food quickly.
- With this oven, the price is only about 1 million 500 thousand VND, buy online at a shock price (price updated in August 2022).
Hope that with 3 ways to make banana sponge cake detailed above will help you have truly satisfying batches of cake. Let’s get into the kitchen and make it right away! TasteVN wishes you success!
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