Thursday, 18 October 2018

Banana Butter Cake 香蕉牛油蛋糕 (1 Litre Pan)


Love this cake not only for the banana taste, but also for the caramelised crust. Yum Yum 😋

Yield: one cake
Pan size: Jamie Oliver 1L cake pan, 17.5x10x9cm
Baking temperature: Baked at middle rack of oven at 150℃ for 50 minutes, and 170℃ for 5 minutes, turn off oven and bake for 5 minutes.

Ingredients

Using 55g eggs

80g unsalted butter, softened
50g fine sugar

2 egg yolks

80g very ripe banana, mashed

100g all purpose flour
3g baking powder

30g greek yogurt
10g condensed milk

2 egg whites
30g fine sugar


Directions

1. Mix yogurt with condensed milk, and thaw to room temperature.

Mix all purpose flour with baking powder. Set aside.

Mash banana, cover and set aside.

2. Cream softened butter with 50g of fine sugar till pale and smooth.

Mix in the egg yolk, one at a time.

Followed by mashed banana.


Fold in half of the sieved all purpose flour and baking powder.

Combine the yogurt mixture to the batter.

Finally, fold in the other half of the flour mixture.

Cover and set aside.

3. In a clean, dry and grease-free bowl, beat egg white with  30g of fine sugar till almost firm peak stage.

Combine the meringue, in a few batches, with the banana batter.

Mix till the batter becomes smooth.

4. Pour the batter into a 1L cake pan greased with butter and dusted with a little flour.



5. Baked in a preheated oven at 150℃ for about 50 minutes, or till an inserted cake tester draws out clean. Increase the temperature to 170℃ and bake for 5 minutes to brown the crust. Turn off the oven and let the cake sits in the oven for another 5 minutes.
Bake the cake at the middle rack of the oven.




6. Let the cake cool down over a wire rack for about 10 minutes.



Invert out the cake, and wrap with a cling wrap. Allow the cake to cool down to room temperature.


Cut and enjoy this very moist, soft and fragrant cake 😋😉




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