Monday, August 13, 2007

Banana Cake

This is absolutely the best banana cake I have ever made and tasted.Wow! It was very moist and had a lot of banana flavor.It has soft texture too.It seems like such a simple recipe by the ingredients, but it sure does make an impressive tasting cake.I'm still making this cake and get lots of rave reviews from friends.You can use the whipped cream cheese frosting on this cake which is divine.
To accomplish this, I substituted cake flour in place of all-purpose flour.And you just gotta have vanilla extract in a cake dependent on the bananas you've got.If the banana is not ripe enough you have to add 1 1/2 tsp vanilla essence.I sprinkled the cake with icing powder or you can frost the cake with cream cheese frosting and pressed the walnuts onto the sides of the cake.


200 Cake Flour(Sifted)with 1 Tsp baking powder and 1 Tsp Baking powder

50gm Castor Sugar
3 Large Egg yolks
1 Tsp Salt
110ml Margarine(butter)+20ml Vegetable Oil

135gm Riped banana
1 Tsp Vanilla essence
1 Tsp Lemon Juice(optional)

40ml Cold milk
3 Large egg whites
40gm Castor sugar
1/2 Cream of tartar

(1)Preheat oven at 360'F.
(2)Beat (A) till light and fluffy.
(3)Add in essence and mashed bananas.
(3)Stir corn oil .Gradually and gently fold in sifted flour and milk.
(4)Whisk (B)egg whites,sugar and cream of tartar till stiff.
(5)Slowly fold in the egg whites mixture into the egg yolks mixture.
(6)Mix gently and evenly.
(7)Bake at 360'F for 35-40 minutes.

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