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.
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.
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.