Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕
Miki's Food Archives
Miki's Food Archives
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Ingredients

  • 1/8 tsp Baking Soda 小苏打 1
  • 1/8 tsp Salt 盐 1
  • 8 小匙
  • 5 Egg Yolk 蛋黄 5粒
  • 1 Whole Egg 全蛋 1粒
  • 1/4 tsp Banana Essence 香蕉香精 1
  • 5 Egg White 蛋白 5粒
  • 1/4 tsp Lemon Juice
  • 1 tbsp Cocoa Powder 无糖可可粉 1汤匙
  • 1. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in mashed banana, oil and banana essence. Mix until well combined.
  • 2. Gradually sieve in (A). Gently whisk until no more lumps. Do not over mix the batter.
  • 3. In a stand mixer, beat egg white and lemon juice
  • 4. Fold meringue into the yolk batter in 3 batches.
  • 5. Scoop out
  • 7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on worktop to release trapped air.
  • 8. Pour the remaining plain batter onto the chocolate layer. Gently tap the cake tin on worktop to release trapped air.
  • 9. Use the reserved chocolate batter to make some pattern on top of the cake
  • 8. Steam bake in a preheated oven 140

Instructions

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