INTRODUCTION

This is actually not a new recipe but an old recipe prepared using the new method. It is derived from this recipe:  Banana Cake With Cream Cheese Frosting （香蕉蛋糕）. If you still prefer the traditional recipe, you can take a look at the recipe.

If you looked at the above picture, it is a very classic type of banana cake prepared using creaming method. The cake structure are not as fine as the new recipe. In addition, there are more debris.

I have minimal modifications to  the recipe by reducing sugar and adding an additional egg to the recipe because I am wary that the cake will not be able to raise beautifully without the use of baking powder or baking soda. Unlike the old recipe that uses self raising flour, this recipe use only cake flour. Therefore it is suitable for those who do not like to consume too much of baking powder.

The new recipe yields a very fine and moist texture, a characteristic of the cooked dough method of preparation. Gelatinized cooked flour are able to absorb much more liquid  and hence yields a moister cake. In addition, the cake  can be sliced beautifully .

Technically, this should belong to the shortened or butter cake category. In fact it is a modified pound cake recipe that is moist and fine. I am designing recipe that suits my taste buds. My ideal cake now is moist and fine texture and height and airy texture is not my prime consideration. It may not be overly spongy like chiffon cake that I am trying to avoid. If you have ever try my cooked dough cake, you will know my cake are much moister than other recipes.

WHAT IS REQUIRED

Servings: Prepare a 8” x 6” cake

Egg Yolk portion

• 220 grams of butter
• 100 grams of castor sugar or brown sugar
• 220 grams of cake flour
• 150 grams of mashed banana
• 3 egg yolks
• 1 teaspoon of banana essence or vanilla essence (optional)

Meringue portion

• 100 grams of castor sugar
• 3 egg whites
• 1/4 teaspoon of cream of tartar (optional)

STEPS OF PREPARATION

• Pre-heat the oven to 165 degree Celsius. Put a tray of water on the lowest level of the oven .

• Line the baking tray with parchment paper.

• Melt the butter and sugar in a pan over the stove. Stir until the butter melted and sugar dissolved. When the syrup is near boiling, off the heat and add the cake flour. Stir until it form a lumps. Add the banana puree followed the egg yolks, stir until it form a smooth thick paste.

• In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. Do not beat until stiff peak and it will make the cake tends to crack. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down.

• Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer the batter to the baking pan . Level it and use a skewer to lightly go around the batter to force out any trapped air. Lightly bang the baking tin on the table to further forcing any trapped air to escape.

• Bake the cake using water bath at 165 degree Celsius for 45 minutes to one hour or until a skewer inserts in the centre comes out clean. Cool completely before cutting.

CONCLUSION

Personally,I like this cake very much. If this cake appeals to you, why not give it a try?

Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at https://www.guaishushu1.com.