Banana Sponge Cake a light, airy and spongy cake. I had some over-riped bananas so thought of making a sponge cake with them. Love making sponge cakes and make them quite often. I also love baking eggless cakes hence have loads of recipes on blog.
This cakes goes well with a cup of tea or coffee. I have used cream of tartar which is easily available at any store. If you aren’t able to find cream of tartar then just skip it. I have made with bananas you could use any fruit or make plain sponge cakes.
If you are a vegetarian then don’t worry soon would post eggless sponge cake recipe. The challenge to this recipe is the egg whites has to be beaten until they form soft peaks. But don’t beat until they are hard peaks.
The best part of this banana sponge cake is it has no butter or oil. Also the sugar I have used is organic sugar you could use powdered sugar or plain sugar. if you want no sugar then use a good replacer like Splenda.
It would be better if you use an electric beater to beat egg whites else your hand would pain. So better to use an electric beater or kitchen aid. I don’t have a kitchen aid and beat with my electric beater generally.
It’s better to use detachable pans for making sponge cakes. As the cake tends to break so use a parchment / butter paper. Allow the cake to cool completely then gently unmould the cake.
Let’s make Banana Sponge Cake recipe step by step:
1. Grease the two detachable pan around 4-5 inch width and 6-7 inch height. Place a parchment paper. Preheat the oven 15 mins before baking at 180ºC.
2. Sift flour, corn flour, salt, baking powder, cinnamon powder, dry ginger powder and place aside.
3. Beat egg whites separately until they are halfway through soft peak.
4. Now add cream of tartar.
5. Beat until they reach the stage of soft peak.
6. Mash the bananas and place aside.
7. Beat the yolks separately until soft and fluffy.
8. Add sugar and beat again until they blend well with each other.
9. Time to add milk and beat again until they combine nicely.
10. Add vanilla essence and mix well.
11. Put mashed bananas and beat until the mixture incorporates well with each other. Alternatively you could grind this mixture into a grinder. The bananas need to be smooth else the cake won;t have good result.
12. Now add sifted dry ingredients into batches of three. Fold gently.
13. Finally add the beaten egg whites. Very important to gently fold this mixture with a spatula else the cake won;t rise well.
14. Pour the batter onto the greased pans.
15. Bake at 180ºC for the first twenty mins then reduce the temperature to 170ºC and bake for further 15-2 mins or until the skewer cones out clean.
16. Serve the banana sponge cake warm or chilled with tea or coffee or even a milkshake would do 😉
Banana Sponge Cake recipe below:
- 4-5 over-riped bananas mashed or pureed
- 275 gm flour
- 1 tsp salt
- 1 tbsp cornflour
- 1 tsp baking powder
- 225 gm sugar (I used organic sugar)
- 5 egg yolk
- 5 egg whites
- 1 tbsp cream of tartar
- 1 tbsp vanilla extract
- 5 tbsp milk
- 1 tsp cinnamon powder
- 1 tbsp dry ginger powder
- Grease the two detachable pan around 4-5 inch width and 6-7 inch height. Place a parchment paper. Preheat the oven 15 mins before baking at 180ºC.
- Sift flour, corn flour, salt, baking powder, cinnamon powder, dry ginger powder and place aside.
- Beat egg whites separately until they are halfway through soft peak.
- Now add cream of tartar and beat until they reach the stage of soft peak.
- Mash the bananas and place aside.
- Beat the yolks separately until soft and fluffy.
- Add sugar and beat again until they blend well with each other.
- Time to add milk and beat again until they combine nicely.
- Add vanilla essence and mix well.
- Put mashed bananas and beat until the mixture incorporates well with each other. Alternatively you could grind this mixture into a grinder. The bananas need to be smooth else the cake won;t have good result.
- Now add sifted dry ingredients into batches of three. Fold gently.
- Finally add the beaten egg whites. Very important to gently fold this mixture with a spatula else the cake won;t rise well.
- Pour the batter onto the greased pans.
- Bake at 180ºC for the first twenty mins then reduce the temperature to 170ºC and bake for further 15-2 mins or until the skewer cones out clean.
- Serve the banana sponge cake warm or chilled with tea or coffee or even a milkshake would do 😉
2. Don't over bake or under bake this cake. Once the cake starts leaving the edges of the pan and the skewer.
3. Also it's important to beat the yolks and whites separately.
Melissa says
do i have to add in the dry ginger powder? also do we use self-raising or plain flour?
maria says
Adding dry ginger powder is optional, you can add vanilla essence instead. You can use all purpose flour and follow the rest of ingredients mentioned in the recipe. Let us know how the cake was? thanks.
Hema says
Why do we use two pans.My otg is of 16 ltr capacity. so two pans don’t adjust.What should be done?
maria says
Hema I have made in two pans as had to distribute them among friends. But you can bake only in one pan, hope this information is helpful to you.http://www.flavorsofmumbai.com/wp-admin/edit-comments.php#comments-form
Angie ng says
Very nice and moist…but I reduce sugar to 80gm as my bananas is very ripe and it taste just nice! This for the recipe
maria says
Thanks Angie even I prefer less sweet cake. Glad to know you liked the banana sponge cake recipe, you are welcome.