Last-Banana Steamed Cake 香蕉蒸蛋糕

When our kitchen is left with a few over-ripen bananas, it's a common practice to bake a banana cake. However, a recipe which involves a small quantity of just one banana is rare, or almost none. That's the reason why I decided to 'concoct' a new recipe which involves only one banana and 10g of butter. It's a surprise to see the cake rose and sunk, but still remained soft when cut.

Yield: one 14 cm round cake

Ingredients

2 eggs, separated, room temperature

50g fine sugar

60~70g ripen banana, mashed

30g milk

10g unsalted butter

1/4 tsp vanilla essence

75g top flour

1/4 tsp baking powder

1/8 tsp baking soda 

2粒 蛋，蛋白蛋黄分开，室温

50g 细糖

60~70g 熟透香蕉，压成泥

30g 牛奶

10g 奶油

1/4 小匙 香草精

75g 低筋面粉

1/4 小匙 泡打粉

1/8 小匙 小苏打粉

Directions

1. Line a 14 cm round cake tin with parchment paper.

将一个14cm圆蛋糕模铺上防沾烘烤纸。

2. Mashed banana in a bowl. Cover and set aside.

将香蕉压成泥。盖上盖子放一旁。

3. Place milk, butter and vanilla essence in a bowl. Keep warm the mixture in a rice cooker for 10 minutes, and let it remains in the rice cooker for another 10 minutes to melt the butter. 

Allow the mixture to cool to room temperature before use. 

将牛奶、奶油和香草精放到电饭锅保温10分钟，再留在锅中10分钟，直至奶油溶化。用前需退温至室温。

4. Mix flour, baking powder and baking soda in a bowl. Set aside.

将面粉、泡打粉和小苏打粉混均在一起。待用。

5. Beat egg white in a clean mixing bowl for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

将蛋白打在一个干净搅拌盆，以中高速打1/2分钟，直到蛋白发泡。降低速度，加入细糖。

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till it can form a curve-down tip when lifted up.

当糖与蛋白结合，调高速度至中高速，继续将蛋白打到，当提起打蛋器时，蛋白尾端会弯曲。

6. Add in egg yolk, one at a time to the egg white.

将蛋黄逐一加入。

7.  Mix in the mashed banana till the batter become light and fluffy.

加入香蕉泥，再与蛋糊打至蓬松。

8. Sieve in the flour mixture from (4), and stir to mix. Stop mixing when no flour can be seen. Over mixing will result in a tougher cake.

筛入(4)的面粉混合料,并用打蛋器用手搅合。不见粉料就可立即停止搅拌，避免过度搅拌。

9. Add in the milk mixture from (3). 

将(3)的牛奶混合料加入。

First mix with a pair of whisk,

先用打蛋器搅拌，

then use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

再用刮刀将边缘和底部的面粉或牛奶，刮出混均。

10. Pour the batter into the lined cake tin. Tap the cake tin to remove trapped air from the batter.

将蛋糕糊倒入铺上烤纸的蛋糕模。敲打蛋糕模以震出汽泡。

11. Prepare a pot with some boiling water and a steamer rack.

烧开一些水于蒸锅中，并置入蒸架。

12. Steam the cake batter at medium high heat for 10 minutes, and medium low heat for about 9 to 10 minutes.

以中高火蒸10分钟、再调低至中小火，继续蒸9~10分钟。

  

13. Allow the cake to cool in the cake tin for 5 minutes before removing the tin to cool completely.

让蛋糕在模中停留5分钟，再脱模。

14. Cut the cake and serve :)

切片享用 :)