Low-fat Banana Sponge Cake

Name: Low-fat Banana Sponge Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 medium size banana; 1 teaspoon (5ml) Baking powder; 90g water; 1 egg; 150g Low-gluten flour; 15g Vegetable oil; 15g Caster sugar

by tianme

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A lot of fruits are added to the cake batter, and the taste will become very weak during the baking process. But a ripe banana completely subverts this fact.
This cake does not whip the egg whites and uses baking powder as a leavening agent.
What is baking powder? It is made of baking soda and other acidic materials.
Its fermentation principle is: after contact with moisture, it releases part of CO2, and during heating, it releases more gas.
Its dosage is generally clearly written on the packaging bag. If not, generally use 2%-3% of the amount of flour, if you add too much, it will make you bitter. "

Ingredients

1 medium size Banana
1 teaspoon (5ml) Baking Powder
90g Water
1 Egg
150g Low-gluten Flour
15g Vegetable Oil
15g Caster Sugar

Low-fat Banana Sponge Cake

1. The required raw materials, Europe also.

2. The bananas are pressed into puree.

3. Pour water, sugar, oil, and eggs into the mashed banana and mix well.

4. Sift the low-flour and baking powder into the mashed banana.

5. Stir evenly with a rubber spatula. (No excessive, no dry powder is enough)

6. Use the largest measuring spoon to scoop the batter into the mold.

7. Preheat the oven 180 degrees. Pour into the mold, 3/2 full. Throw the mold once or twice to get bubbles out. Fire up and down, 15-20 minutes.

Tips:
1. Be sure to smash the batter several times, otherwise there will be a lot of holes in the batter.
2. Do not add too much baking powder, otherwise the finished product will be bitter.