
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.
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