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Rate

4.75 from 4 votes

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

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
 

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.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
 

2 Mash bananas with fork.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

3 Beat eggs, add in salt and sugar, beat until combined. (Reminder: You may use white fine granulated sugar if you prefer.)

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
 

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.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

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.)

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

6 Combine plain flour and cornstarch, sift through and mix well.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

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.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

8 Pour batter equally into 12 lined baking cups (7.5-cm). Top each with a sliced banana.

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

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.)

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

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

Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

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.

Rate

4.75 from 4 votes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Cake, Dessert
Cuisine Baking
Servings 12 pieces
Calories 220 kcal

Equipment

  • 12 baking cups 7.5 cm

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
 

  • Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • Mash bananas with fork.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • Beat eggs, add in salt and sugar, beat until combined. (Reminder: You may use white fine granulated sugar if you prefer.)
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • 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.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • 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.)
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • Combine plain flour and cornstarch, sift through and mix well.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • 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.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • Pour batter equally into 12 lined baking cups (7.5-cm). Top each with a sliced banana.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • 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.)
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda
  • Unmould and cool on wire rack.
    Baked Banana Walnut Egg Sponge Cakes-No Artificial Flavouring/Baking Powder/Baking Soda

Video

Notes

This recipe yields 12 pcs of (7.5cm) cupcakes 
Each serving is 1 cupcake 
The nutritional value for reference is for 1 serving. 
 
 

Nutrition (per serving)

Calories: 220kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 64mgSodium: 100mgPotassium: 145mgFiber: 1gSugar: 14gVitamin A: 196IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword banana, cupcakes, muffins, sponge cake, walnut
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