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There was a pitfall when baking this cake. I remember vaguely during class that slices of extra bananas can be placed on top of the cake before baking for decorative purposes, so that the cake does not look so plain. Yet forgetting that this is a sponge texture and not a butter cake texture, the banana slices sink during baking. And to make things worse, as I have some leftover pieces of poor quality parchment paper during the last bake, I used them to line this baking tin. Sad to say poor quality is really poor ! The skin of the cake sticked to the paper when I was tearing them off ! Argh ! Fortunately I manage to salvage one good piece for photo taking. Yet the cake tastes equally good as the one made in class, soft and light, but with enhanced moisture due to the additional banana slices.
Recipe adapted from PA Richard Goh’s Baking Class Stage One
(half recipe of original version)
150g plain flour
1/2 tsp baking powder
1/4 tsp soda bi-carbonate
1. Preheat oven to 160 degrees C. Grease and line a deep 8 inches square baking tin with paper.
2. Whisk eggs, sugar and banana for 10-15 minutes at maximum speed until stiff.
3. Add sifted flour, baking powder and soda bicarbonate and fold well by hand.
4. Add in oil and mix well.
5. Pour into baking tin and bake for about 40-45 minutes or until cooked.