I have been trying out some new ways to play around with basic recipes. Here is one of them which I am very happy with and which has also gone down very well with the family.
Instead of the usual dense Banana Loaf # 2 I wanted to change it to something spongy or a Sponge Cake. I also wanted to make 2 loaves instead of having a round cake and decided to put theory to the test.
When making a Sponge Cake, many of the recipes that I have used or looked at almost always tells you to whip the egg yolks with the sugar first. Then the recipe calls for you to use a new or clean mixing bowl to whip up the egg whites. Let’s face it, how many of us has 2 mixing bowls or special attachment bowls for a KitchenAid? I don’t. I am also tired of transferring the beaten egg yolks into another mixing bowl, washing clean my attachment bowl, wiping it dry before using it to beat up the egg whites.
Here is where my thought was put into action and I am amazed at the number of years that I have wasted in not having thought of doing the reverse method! Saves me washing & drying the attachment bowl. Less time, less water.
Give this reverse whipping method a try and see if it gives you the same satisfaction that I had.
Banana Sponge Cake / Loaf
2 ripe bananas
1 teaspoon baking soda
2 cups plain (all-purpose) flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
3/4 cup vegetable oil
- Mash the bananas with the baking soda and leave aside for 10 minutes. This will allow the baking soda to ‘react’ with the bananas and create some air.
- Sieve the flour, baking powder & salt together. Set aside.
- Separate the egg yolks & egg whites.
- Place egg whites into mixing bowl. Whip on HIGH speed till whites are stiff. Transfer to a bowl.
- Place egg yolks & sugar into the same mixing bowl. There is no need to wash the mixing bowl! Beat on medium speed for a few minutes. Turn the speed up till the yolks turn a lighter yellow in colour.
- With the mixer running, slowly pour the vegetable oil into the yolk mixture. Allow it to mix properly or until you don’t see any oil on the surface of the mixture.
- Stop the mixer, scrape the sides of the bowl. Add in the mashed banana, STIR till well mixed.
- Add in the flour mixture. If your mixer has a STIR function, use that to stir the flour & egg mixture till it comes together.
- FUN part. Remove the mixing bowl. Fold in about 1/3 of the egg whites into the batter (flour mixture). Fold till all the egg whites (1/3) has disappeared.
- Add in the rest of the egg whites and mix. You can also fit the mixing bowl to the mixer and use the STIR function to mix the egg whites in. Be quick to stop the mixer once the egg whites are evenly distributed into the batter.
- Pour into 2 9-inch loaf pans (greased!) or a 8-inch round cake tin (also greased).
- Bake in a preheated oven 180ºC (375ºF) for 45-50 minutes. You might need another 5-10 minutes more if you are using a round cake tin. Test that the cake is cook – insert a skewer or cake tester into the centre of the cake, comes out clean, cake is done.