Cranberry Banana Wheat Sponge Cake

sponge cake

Set oven bake temperature at 160C (or ~320F)


Step A
5 Egg yolk
10 gm. Castor sugar (2 Tbspn)
3 Tbspn Olive Oil/vegetable oil
1/4 tspn Lemon juice
160 gm. Squash Banana (about 1.5 US banana)
60 gm. All purpose flour (1/2 cup)
30 gm. Wheat flour (1/4 cup)
1 tspn Milk

(1) Use a big bowl to mix egg yolk, sugar, olive oil, lemon juice, squash banana
(2) Add in all purpose flour and wheat flour to mix well
(3) Add in milk and continue mix and set aside

Step B
5 egg white Cold
50 gm.sugar (~1/4 cup)
1 tspn Lemon Juice

(4) Whisk egg white till bubble then add in lemon juice
(5) When egg white foam, add in half sugar (~estimation=50gm, don’t have to be accurate)
(6) Continue Whisk and add in the remaining balance of 50gm sugar till soft peak
** Make sure all mixer/bowl are dry without water/oil. Pure egg white with no single drop of egg yolk **

Step C
(7) Fold in some egg white foam to Step A (big Bowl of banana batter)
(8) Pour in mixture of step 7 back to the remaining egg white foam and mix well
(9) Use a small amount of all purpose flour to coat a handful of cranberries and fold in batter
** This is optional, all purpose flour coating will prevent cranberries sink to the bottom of the cake **
(10) Pour batter in sponge cake mold
(11) Bake for 55 mins
** Always check with a clean toothpick on your well done cake **
(12) Immediately flip and turn the mold with cake and allow cake to cool
(13) use a sharp knife to remove cake from mold

1 Comment on Cranberry Banana Wheat Sponge Cake

  1. Seok Wah
    February 27, 2012 at 4:04 pm (8 years ago)

    Thanks for sharing the recipe, I will try it out when I’m free :)


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