Moist & Fluffy Banana Sponge Cake: A Delightful Ring Cake Recipe
1 hour 25 minutes
757 reads
About Moist & Fluffy Banana Sponge Cake: A Delightful Ring Cake Recipe
Got ripe bananas? Turn them into pure magic with this melt-in-your-mouth Moist & Fluffy Banana Sponge Cake! This delightful ring cake boasts a tender crumb and rich banana flavor, perfect for any occasion. A simple dusting of icing sugar and decorative sugar flowers elevates it from simple to stunning.Enjoy a slice as a delightful snack or with your evening tea. Incredibly versatile, this recipe welcomes exciting variations. Try adding berries, pineapple, mango, or even a touch of lime for a unique twist!This easy-to-follow recipe is sure to become a new family favorite.
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Recipe Time & More
Prep1 hour
Cook25 minutes
Total1 hour 25 minutes
Ingredients
Cake Ingredients
- 2 medium Bananas very ripe
- 5 large Eggs separated into yolks and whites
- 2 tsp Vanilla Extract
- 1 tsp Salt or to taste
- 1/2 cup Sugar powdered
- 1/4 cup Refined Oil or butter, or cake butter for a richer cake
- 1/2 cup Self-Rising Flour or all-purpose flour mixed with baking powder
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Cream Of Tartar optional
Icing (Optional)
- 1/2 cup Icing Sugar
- 2 tbsp Milk
Garnish
Instructions
- Preheat oven to 320°F (160°C). Grease and flour a ring cake pan or pan of your choice.
- In a large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar (if using) and beat until stiff peaks form. Stiff peaks are essential for a light and airy cake.
- Gradually add 1/2 cup of powdered sugar to the egg whites, beating constantly until glossy and firm peaks hold. Set aside.
- In another large bowl, combine mashed bananas, oil, egg yolks, remaining 1/2 cup powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Sift the dry ingredients (flour, salt, baking powder, and baking soda) over the wet ingredients. Gently fold them together with a spatula until just combined. Do not overmix, as this can lead to a tough cake.
- Gently fold in the egg white mixture, a few tablespoons at a time, until evenly incorporated. This creates a light and airy batter.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.
- For the optional icing, whisk together icing sugar and milk until smooth. Drizzle over the cooled cake and decorate with sugar flowers and stars.
Recipe Notes
Good To Know
- This cake is light and perfect for summer teas. It can be enjoyed by itself or as a pudding with whipped cream.
- Don't add a lot of sugar, as the ripe bananas provide significant sweetness.
- Cream of Tartar is optional in this recipe.
Expert Tips
- For a richer banana flavor, use overripe bananas with brown spots.
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- A pinch of cinnamon or nutmeg enhances the warm flavors of this cake.
Storage Instructions
- Leftover slices can be wrapped tightly and stored in the freezer for up to two months.
- Reheat in a toaster oven for a warm, just-baked taste.
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Recipe Nutrition
Calories: 299kcalCarbohydrates: 38gProtein: 9gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 285mgSugar: 32g
Amrita Iyer
Articles: 68
4 Comments
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Absolutely wonderful! Can’t wait to make it.
I’m thrilled to try this recipe!
This is exactly what I was looking for!
Such a delicious dish! Thank you.