Another variation of egg sponge cake (ji dan gao), this time with banana and walnut added and you have Banana Walnut Egg Sponge Cakes. No artificial flavouring or chemical raising agent (e.g. baking powder or baking soda) are added in this recipe. Thus, to make sure the cakes rise well, egg mixture must be beaten until very stiff so that the batter won’t deflate quickly.
Yields: 12 pcs (7.5-cm)
CHINESE VERSION: 烤香蕉核桃鸡蛋糕-无添加香精/泡打粉/苏打粉
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Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda | MyKitchen101en
Ingredients:
- 4 eggs (grade A/size: L)
- ¼ tsp fine salt
- 140 g light brown sugar
- 200 g plain flour
- 20 g cornstarch
- 200 g ripe bananas
- 50 g melted butter (salted)
- 70 g chopped walnut
- 12 pcs sliced banana (for topping)
Instructions:
1 Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
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2 Mash bananas with fork.
3 Beat eggs, add in salt and sugar, beat until combined. (Reminder: You may use white fine granulated sugar if you prefer.)
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4 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
5 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed for 5 minutes until stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff. If it is not stiff enough, the batter will deflate quickly.)
6 Combine plain flour and cornstarch, sift through and mix well.
7 Add flour and mashed bananas alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed. Add in melted butter, fold until well mixed. Add in chopped walnut, fold until well mixed.
8 Pour batter equally into 12 lined baking cups (7.5-cm). Top each with a sliced banana.
9 Arrange baking cups on wire rack, bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking time is just for reference, you may adjust the baking temperature and time if necessary.)
10 Unmould and cool on Baked Banana Walnut Egg Sponge Cakes wire rack.
Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda)
Another variation of egg sponge cake (ji dan gao), this time with banana and walnut added. No artificial flavouring or chemical raising agent (e.g. baking powder or baking soda) are added in this recipe.
- baking cups
- 4 eggs (grade A/size: L)
- ¼ tsp fine salt
- 140 g light brown sugar
- 200 g plain flour
- 20 g cornstarch
- 200 g ripe bananas
- 50 g melted butter (salted)
- 70 g chopped walnut
- 12 pcs sliced banana (for topping)
Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
Mash bananas with fork.
Beat eggs, add in salt and sugar, beat until combined. (Reminder: You may use white fine granulated sugar if you prefer.)
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed for 5 minutes until stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff. If it is not stiff enough, the batter will deflate quickly.)
- Combine plain flour and cornstarch, sift through and mix well.
Add flour and mashed bananas alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed. Add in melted butter, fold until well mixed. Add in chopped walnut, fold until well mixed.
Pour batter equally into 12 lined baking cups (7.5-cm). Top each with a sliced banana.
- Arrange baking cups on wire rack, bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking time is just for reference, you may adjust the baking temperature and time if necessary.)
Unmould and cool on wire rack.
This recipe yields 12 pcs of (7.5cm) cupcakes
Each serving is 1 cupcake
The nutritional value for reference is for 1 serving.
My.favourates.cup.cake
Can we steam this cake? And without cup cake mold how can we make this?
You may steam it but it tastes better if baked. You may use paper muffin cups, adjust the cooking time if necessary.
May I know can use Air fryer? What would be the temperature is? Thank you
Air fryer should be ok but you won’t be able to bake 12 cups at one time. You may try at 180°C for air-fryer.
thanks for tip will try