Steamed Banana Sponge Cake

Click Here for Chinese Mandarin voice over version

Bananas are our favorite fruit, and friends also asked for a banana-flavored steamed cake. So this time, let’s take a closer look at the mystery of steamed cake and share my favorite steamed banana sponge cake. The texture is still the same and delicate, and the taste is more delicious with bananas.

If you love the moist and soft steamed sponge cakes, you can try our previous recipes. Original steamed sponge cake and steamed pandan sponge cake.

The ingredients of steamed banana sponge cake
The ingredients of steamed banana sponge cake

The Molds

This time we use two 8-inch oval molds. One is a non-stick mold and the other is a normal mold. Let’s see the steamed cake will make any difference.

The final result of the steamed cakes is both sticky. The batter sticks wherever it is poured. This type of cake, from the level of the batter to the finished steamed cake, you will find that it will only rise a little bit. Therefore, it is ok to use non-stick molds, but the surface of the cakes steamed in non-stick molds will shrink a little, and the taste is no different. If you use movable molds, you must pay attention to the problem of water inflow at the bottom.

A non-stick mold and the other is a normal mold
A non-stick mold and the other is a normal mold

Pots

This time, we also used two types of pot to steam the cakes. Remember to slightly slant the lid when closing, and leave a small gap. The excess steam in the pot can be released and the water vapor can flow into the bottom of the pot obliquely so that it will not drip onto the surface of the cake.

When using pots of different sizes, even if the heat is the same, the temperature in the pots is different. Therefore, the gap of the lid should be different depends on the pot. The temperature and time we were given are for reference only. In the end, you must make adjustments based on your own pot, mold, and amount of eggs.

using two types of pot to steam the cakes
using two types of pot to steam the cakes

Since the temperature in each pot is different, so the best way is to and observe the cake through the glass lid. If the cake rises very high in the first 10 to 20 minutes. That means the temperature is too high. If you find that the water vapor on the lid is dripping quickly, it means that the lid needs to be opened a little larger or the heat turned low a little bit. When the water vapor is well dispersed, there will not be too many water droplets on the lid of the pot. Therefore, by adjusting the lid and heat, you can get an almost perfect steamed sponge cake. If you master these key points, you can make the successful steamed cake easier.

If you like the steamed banana sponge cake recipe we shared, kindly share it with your family and friends~

This situation is the temperature too high
This situation is the temperature too high
Steamed Banana Sponge Cake 蒸香蕉海绵蛋糕

Steamed Banana Sponge Cake

Bananas are our favorite fruit, and friends also asked for a banana-flavored steamed cake. So the texture is still the same and delicate, and the taste is more delicious with bananas.

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Course: Dessert
Cuisine: Asian
Keyword: Cake, simple delicious
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 4 Eggs Portion
Calories: 122kcal

EQUIPMENT

  • 2 pcs 8-inch oval mold, 6 inch square mold, 7 inch round mold
  • baking paper/banana leaf

INGREDIENTS

Egg Yolk Batter

  • 4 Egg Yolks
  • 70 g All Purpose Flour/Cake Flour
  • 20 g Corn Starch/Cake Flour
  • 100 g Peeled Bananas
  • 30 g Water
  • 50 g Corn Oil/Butter/Cooking Oil
  • A Pinch Of Salt

Meringue

  • 4 Egg Whites
  • 30 g Caster Sugar
  • 0.5 tsp Lemon Juice/White Vinegar


INSTRUCTIONS

  • Prepare cake mold and place baking paper or banana leaf on the bottom for later use.
  • Add enough water to the steamer and turn on the heat to preheat the steamer.
  • Pour the corn oil into the bowl first, then put the banana into the bowl and mash it with a fork.
  • Separate the yolks and whites of the eggs, and put the yolks in a bowl of corn oil. Put the egg whites into a large bowl that is free of oil and water.
  • Add in water and salt into yolks and stir well.
  • Add sifted all purpose flour and corn starch then mix well.
  • Add lemon juice or white vinegar to egg whites.
  • Beat with a whisk at high speed until there are large bubbles formed, add 1/3 fine sugar, and then continue to beat at high speed.
  • After the bubbles become thinner, add 1/3 fine sugar, and then continue to beat at high speed.
  • After the bubbles are finer, add the remaining fine sugar, and continue to beat until stiff peaks.
  • Scoop the meringue into the egg yolk batter in 3 portions and mix well.
  • Pour the evenly mixed batter into the mold, tap it a few times to knock out the large air bubbles.
  • Put it in a boiling steamer. Close the lid diagonally to leave a gap, steam on medium heat for 35 minutes, then turn off the heat and leave for 5 minutes. Please adjust the heat and time according to your own pot, mold and quantity.
  • After steaming, use a knife to cut along the edge of the mold, pull out the baking paper and cut it into the size you like.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1piece | Calories: 122kcal | Carbohydrates: 12.3g | Protein: 3.3g | Fat: 6.9g | Saturated Fat: 1.2g | Cholesterol: 65mg | Sodium: 25mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 4.4g | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @my.lovelyrecipes or tag #mylovelyrecipes!

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