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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Shanghai banana cake is a very popular cake dish that many people prefer to serve guests or give as gifts due to the softness of the cake skin and the sweetness of the filling. Today, let’s join TasteVN in the kitchen to learn how to make delicious Shanghai banana cake.
Ingredients for Shanghai Banana Cake For 2 pieces
Chicken eggs 5 pieces Unsweetened fresh milk 120 ml All-purpose flour 45 gr Corn starch 35 gr Dried shredded coconut 50 gr Coconut milk 40 ml Cream of tartar 2.5 gr Banana powder 10 gr Cooking oil 30 ml Sugar 95 gr Salt 5 gr
Where to buy ingredients?
Coconut milk, corn starch, and banana powder can be bought directly at supermarkets or large grocery stores like TasteVN or online at the e-commerce site bachhoaxanh.com. Additionally, you can make coconut milk at home using a simple recipe from TasteVN.
What is cream of tartar?
In baking, cream of tartar is often used to help egg whites whip up more easily and to prevent air bubbles from breaking.
Required tools:
How to make Shanghai Banana Cake
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Mix the egg mixture
First, separate 1 egg yolk into a bowl, beat the egg yolk with 15g of all-purpose flour and 15g of sugar until the yolk is light and pale in color.
Next, add 5g of cornstarch and 5g of banana powder, mixing until the mixture is smooth. Then, gradually add 80ml of unsweetened fresh milk and 40ml of coconut milk while stirring for about 1 minute until fully combined.
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Make the banana cake filling
Pour and filter the egg milk mixture through a sieve into a pot. Stir constantly over low heat until the cream thickens and the smell of raw flour is no longer present.
Transfer the cream mixture to a bowl, wait for it to cool completely, and cover it with plastic wrap. Then place it in the refrigerator.
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Mix the cake batter
Separate 4 egg yolks into a bowl and mix well with 10g of sugar. Whisk until the eggs are lightly frothy and turn a pale yellow.
Add 30ml of cooking oil to the bowl and mix well. Then add 40ml of unsweetened fresh milk to the egg yolks and whisk continuously.
Continue adding 30g of all-purpose flour, 30g of cornstarch, and 5g of banana powder, mixing thoroughly with the egg yolk mixture until everything is well combined.
Tip:
- You should separate the egg whites into a small bowl to avoid the egg yolks breaking and mixing with the whites, which would ruin the batch.
- Using an eggshell to scoop out the yolk is easier than using a spoon, especially if the amount is not significant.
- For a more fragrant cake when baking, you should mix the cake batter with orange zest.
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Whipping the eggs
Add 5g of salt to the bowl containing the egg whites, beat on low speed until the egg whites start to foam, then add 2.5g of cream of tartar or you can substitute with lemon or vinegar.
Continue beating until the foam becomes smaller and thicker, then add 70g of sugar. Beat for another 30 seconds at the highest speed until it is nearly stiff, the egg whites are glossy, elastic, and smooth, and when you lift the whisk, it has a peak that bends slightly downwards.
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Mix the cake batter with egg whites
Divide the egg white mixture into 3 equal parts. Add 1/3 of the egg whites to the bowl containing the egg yolks and mix well until the mixture is uniform in color.
Then, add the remaining egg whites to the bowl and use the folding technique (mixing by turning and lifting from the bottom of the bowl upwards in one direction) to combine the batter until the mixture is even.
Tip: To prevent the cake from being sticky while baking, you should scrape deep to the bottom of the bowl to mix the batter that may have settled.
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Bake the cake
Pour the cake batter into a baking tray lined with parchment paper and spread the batter evenly over the surface of the tray. After pouring, gently tap the tray on the table to help the batter spread more evenly and the surface of the cake to be flatter.
Put the cooled banana cream into a piping bag. Cut a hole about 0.5 cm to create parallel diagonal lines on the surface of the cake. Once finished drawing, evenly sprinkle 50g of dried coconut flakes over the cake.
Bake the cake at a temperature of 155 to 165 degrees for about 30 – 35 minutes until the cake rises and the surface is evenly golden.
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Shaping Shanghai Banana Cake
When the cake is done baking, take it out of the tray, remove the parchment paper, and place it on a rack to cool completely.
Once the cake is completely cool, use a knife to trim the edges. Cut the cake into rectangles measuring 13 x 15cm.
Use a brush to apply a thin layer of milk on the surface of the cake, then place the cake in the refrigerator for about 3 hours to help soften it so that it doesn’t crack when rolling.
Whip 50g of cream until fluffy, then use the fold technique to mix it evenly with the filling mixture. After that, spread a layer of cream on the inside of the cake, leaving the edges bare.
Roll the cake into a circular shape and place it into a mold to shape it.
Tip: Roll the cake so that the cream swirls are aligned with the direction of the roll. If rolled against the grain, the cake will crack and break at the cream swirls.
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Final Product
Shanghai banana cake has a soft, fluffy outer layer, with a sweet and fragrant characteristic from eggs, milk, corn flour, and banana flour. The cream filling inside is rich and refreshing.
It truly is an attractive dessert after meals, or you can also serve the cake to guests or friends whenever they visit.
Tips for Successful Execution:
- The milk used for making the cake filling should be warm, around 30 degrees, because if the milk is too hot, it will cook the eggs and the filling mixture will become lumpy.
- If the cream has thickened as required but still has a raw flour smell, add more fresh milk and stir well over low heat.
- If the cream clumps during cooking, use a whisk to smooth it out and then continue cooking.
- Do not take the cake out before the time is up, as the moisture left in the cake will prevent it from rising. However, do not bake the cake for too long, as this will make it dry and hard.
Storage Tips:
- It is advisable to keep the cake in the refrigerator to preserve it longer if you want to keep it overnight (maximum 5 days).
- After baking, let the cake cool and place it in a plastic container or use cling film for storage if consuming on the same day. If you put the cake in an airtight container while still hot, it will create moisture that can cause mold and spoilage.
It’s easy and quick to make Shanghai banana cake, isn’t it? From the recipes that TasteVN has introduced, you can go to the kitchen and make this dish for the whole family to enjoy. Wishing you success!
