This light, fluffy sponge cake is easy to make and perfect to impress! Made with overripe bananas, the flavor is just like banana bread with an airy texture.

I LOVE BANANA CAKES. Especially chilled ones. As I was baking a chocolate sponge cake on Saturday and it really seemed wasteful to ...

I have been captivated by this Spongy Banana Cake (from Wen's Delight here ) the first time I saw it. It seems this cake is very popular ...

Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-...

An Asian sponge cake recipe that makes very, very moist, light-as-air and fluffy banana cupcakes. This recipe uses healthier, plant-based oil, instead of butter. (Source: Baking Code by Chef Alex Goh).

Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-on baking! Look at the spread of lovely bakes on the table! What did we bake during the 3 hours? We managed to churn out Coffee Oreo Butter Cake, Banana Sponge Cake, Old Fashioned Strawberry Slice Cake, Cream Puffs and Mini Fruit Tarts! I decided to try out Vanessa's Banana Sponge Cake as I only managed to taste a small portion. The only slice of banana cake which I brought home was eaten by my daughter hahaha....This banana sponge cake is really fragrant with moist and fluffy texture! My cake (2nd attempt, the first try the cake was under baked!) did not turn out as pretty as Vanessa but glad that I managed to achieve nice texture cake. ^0^ Hope to try out my others baking buddies' recipe and share with you their wonderful delicious bakes in near future! Ingredient (one 8" cake or two 6" cake) 5 egg yolks 30gm fine sugar 1/4 tsp salt 60gm corn oil 130gm ripen banana, mash 120gm cake flour 1/2 tsp baking powder 1/4 tsp baking soda Meringue 5 egg whites 60gm fine sugar 1/4 tsp cream of tartar Method Prepare a 8" cake pan. Line the base and wrap the pan with aluminium foil. Using a hand whisk, beat egg yolks until light and creamy. Beat in sugar, salt and corn oil until sugar is well dissolved. Mix in mashed banana. Sift flour, baking powder and baking soda into egg yolk mixture. Beat till batter is smooth. In a clean dry mixing bowl, beat the egg whites with electric mixer until foamy. Add cream of tartar and mix well. Add in sugar in three batches and beat well until stiff peak formed. Fold 1/3 of the meringue into egg yolk batter. Mix well. Pour the mixture into remaining meringue and fold lightly till well combined. Pour the cake batter into cake pan and tap the pan lightly a work surface to remove excess air bubbles. Bake with water bathe at 160 deg cel for 90 mins until golden brown. Cool cake in pan for 5 mins. Lightly press the cake from the side to loosen the cake. Invert onto wire rack to cool down completely. Recipe by Vanessa Tay

This Banana Roll is a deliciously moist banana sponge cake rolled around a cream cheese filling and drizzled with chocolate for one mouthwatering dessert.

baking mom

This Banana chiffon cake recipe is made of frozen overripe bananas. Moist, fluffy, and packed of banana flavor. A banana sponge cake to enjoy for breakfast, snack, or dessert.

Do you like bananas? Do you like light and spongy cakes? If your answer is 'Yes' and 'Yes', this is just the cake...

I have been captivated by this Spongy Banana Cake (from Wen's Delight here ) the first time I saw it. It seems this cake is very popular ...

Welcome to my kitchen, where I'll be sharing my beloved Vanilla Sponge Cake recipe with you.

Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕. I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft and moist all times. Best sponge cake recipe. Birthday cake idea.

An Asian sponge cake recipe that makes very, very moist, light-as-air and fluffy banana cupcakes. This recipe uses healthier, plant-based oil, instead of butter. (Source: Baking Code by Chef Alex Goh).

Eggless Banoffee Cake. With three layers of super moist, perfectly squidgey banana sponge, gooey caramel, whipped vanilla buttercream and chocolate shavings this is truly the best banana cake. My recipe doesn’t require any eggs or any dairy and the best part is it’s super simple to make.

We happened to have a lot of bananas at home and the banana had turned a little too ripe as we couldn't finish it all in time. So I used it to bake a Low Sugar Banana Chiffon cake for my mother in-law since banana cake is her most favourite, especially chiffon cake. The cake turned out to be really nice as the banana was really ripe.

I baked this last week when my girl was having her taekwondo competition and am baking it again because I have 3 eggs that I didn't break nicely for another kitchen project. Also I had some over ripe banana that I needed to finish up fast. Thus here is the banana walnut sponge cake baked especially for my hubby who didn't get to try. For my previous experiment, the cake top was browned too quickly before the cake was ready so this time round, I cover the cake but I think I had done it way too early and thus, all the walnut and banana disappeared into the cake. Verdict: The texture is soft and fluffy. The banana taste is evident and with the added walnut, it gives the cake some crunch. Hubby's feedback was that it is a little more crumbly. Overall, this recipe is easy. I found this recipe through my pile of printed but those days, it never occur to me to tag the source. Please let me know who I should give credit to. What you need: 3 eggs 150g sugar 200g banana, mashed 150g plain flour ½ tsp baking powder ¼ tsp baking soda 100g coconut oil 100g toasted walnut 1 big banana Method : Preheat oven to 170°C. Greased and lined a deep 8” square baking tin. Whisk eggs and sugar until fluffy about 10 mins. Add in mashed banana and continue to whisk for another 5 mins until stiff. Sift in flour, baking powder and soda bicarbonate and fold well. Add in oil and mix well. Pour into baking tin and sprinkle walnuts and bananas. Bake for about 40-45 minutes or until cooked. (cover with foil if it browns too quickly)

This soft banana sponge cake is a great solution if you have a few overripe bananas left in the fruit bowl.