I am the so-called person in-charge of buying groceries and fresh goods in the family. You can say my anata is spoiled but I really do not want to receive fruit jam instead of fresh fruits I "ordered". And, when he buys banana he tend to get stock for 2 weeks! That is why I always have over ripen banana in the freezer.
This recipe is adapted from Alex Goh's banana butter-sponge cake recipe. Tried it as I was curious about the texture of this cake, soft sponge cake texture, moist and with hint of buttery aroma. Topping wise, it is optional. I tried to clear up walnut stock but my boys did not like it, so those little cakes with banana topping gone first. I left my cuppies naked, to avoid extra intake of calories and cholesterol.
Ingredients (makes 8" or 18 cupcakes):
120 g sugar (I used 100g)
1/2 tbsp cake emulsifier (omitted)
4 egg yolks
B (mix together):
120 g mashed banana
1/4 tsp baking soda
C: 1/2 tsp vanilla essence (I added)
120 g cake flour
1/2 tsp baking powder
4 no. egg whites
85 butter, melted
- Mix together sugar and cake emulsifier till well blended, add in egg yolks and beat till foamy.
- Add in B and C, stir to mix. Then fold in D.
- In separated bowl, beat egg whites till stiff peaks (but not dry). Mix 1/4 of beaten egg whites with (2), then mix in the rest.
- Take a small amount of (3), mix with melter butter then return the mixture into (3). Fold in till just combined.
- Transfer batter into greased pan, bake in preheated oven at 170C for 50-60 minutes (I baked mine in muffin pan at 175C, 25 minutes).