Recipe For Roasted Banana Sponge Cake

Roasted Banana Sponge Cake Recipe

Ingredients :

- 6 tablespoons sweetened condensed milk white

- 500 g banana Ambon / Raja, peeled, mashed

- 10 egg yolks

- 8 chicken egg white

- 200 g sugar

- 50 g butter / margarine melted

- 50 g grated Cheddar cheese (for topping, can be replaced with walnuts, choco chips, or other)

- 200 g flour

- 1/2 tsp emulsifier (such as TBM, SP, baking powder)

How to Make Roasted Banana Sponge Cake :

1. Stir in milk and bananas until well blended.

2. Beat eggs, emulsifier, and sugar until thick, fluffy and pale in color.

3. Enter the banana mixture while stirring until blended

4. Add most of the flour mixture and stir well.

5. Pour butter / margarine melted (and cooled you know), then stir well.

6. Add the remaining flour and stir well.

7. Pour mixture into a rectangular baking pan (+ - 22 × 10 × 10 cm) that has been dyed margarine and sprinkled with a little flour (not so sticky). Flatten.

8. Sprinkle topping. Bake in hot oven 180 C for 45 minutes until cooked.

9. Remove, let cool.

Tips to make Roasted Banana Sponge Cake :

1. Select the ripeness of bananas fit, do not be too ripe because it contains a lot of water.

2. When roasting hot fire make sure stable and do not open the oven too often, because it can make a sodden sponge (less fluffy).

3. Giving toppings (cheese, walnuts, or chocochips) can be done when cake is almost ripe, in order to look more beautiful and toppings not melt while baking (but remember, when actually almost ripe, in order to expand sponge).