Chocolate Banana Sponge

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This cake gave an awesome texture and banana aroma. I took lotsa close up pictures because I was so pleased with the crumbs with the little bits of banana mixed throughout the cake. I baked in a round pan, but it can be baked in a tube pan too, as a Chiffon.

The recipe is adapted from the domestic goddess’ banana Chiffon, but I increased the banana by 25%, added  varlhona and adjusted the dry ingredients. Texture is soft, fluffy and smells great.

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Recipe (7″)

  • 4 egg yolks
  • 20g caster sugar
  • 40 ml oil
  • 150g banana mashed with a fork
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 65g cake flour
  • 15g varlhona cocoa powder
  • 1/8 tsp baking powder
  • 4 egg whites
  • 1/8 tsp tsp cream of tartar
  • 60g caster sugar

Method

1. Mash banana with a fork till a purée.

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2. Whisk egg works with 20g sugar till light and fluffy. Add salt and oil, whisk till evenly combined.

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3. Add in mashed banana and mix further. Then add in the vanilla extract.

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4. Sift flour with cocoa powder and baking powder. Add in 3 batches to the yolk mixture and fold in gently. Set this aside.

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5. Beat egg whites till big bubbles and add in cream of tartar. Continue beating and add in sugar gradually to firm peak.

6. Add in 1/3 meringue to yolk mixture to loosen it. Then pour yolk mixture back into meringue and fold gently with spatula till no white streaks.

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7. Pour slowly at a height into a bottom-lined, ungreased round pan. Tap sharply against counter to release bubbles.

8. Bake at 160 deg C at lowest rack for about 50 min. Adjust according to your oven.

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9. Overturn immediately to cool. Unmould and slice after cooling.

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