Banana Sponge Cake
4 servings
120 minutes
Banana sponge cake is a delicate treat that combines airy sponge and sweet creamy filling with pieces of juicy bananas. Its roots trace back to American cuisine, where desserts with soft and fragrant textures are popular. The sponge plays the main role – it is light and airy yet sturdy enough to hold the cream layers. Bananas add natural sweetness and softness to the cake, while butter and condensed milk create a rich creamy consistency. This dessert is perfect for cozy family tea times as well as festive gatherings. It literally melts in your mouth, leaving a pleasant creamy-fruity aftertaste. The decoration can vary from classic icing to chocolate shavings or nuts that highlight its elegance and flavor.
1
Carefully separate the egg whites from the yolks. Carefully — because if even a tiny bit of yolk gets into the whites, they won't whip into a stiff foam. And foam is the main condition for a successful sponge cake.
- Chicken egg: 3 pieces
2
Whip the egg whites at room temperature.
3
Pour half a glass of sugar into the yolks. Leave the other half.
- Sugar: 120 g
4
Beat the yolks and sugar with a mixer on medium speed until the mixture lightens and becomes fluffy. Visually, you'll notice that the beaten yolks have turned almost white and their volume has doubled.
5
Take the egg whites out of the fridge and add the second half of the sugar to them.
- Sugar: 120 g
6
Whip the egg whites with sugar (start at the lowest mixer speed, gradually increasing the tempo: speed 1 – 2 – 3… up to the highest). In the middle of the process, when the foam is already quite strong, you can take a break to prevent the mixer from overheating. Then continue whipping until the foam is so strong that distinct traces from the beaters remain on it.
7
Pour the egg white foam into the whipped yolks and gently mix with a spoon to avoid deflating.
8
Sift the flour slowly through a sieve to make it airy, so the biscuit turns out even fluffier.
- Wheat flour: 130 g
9
Gently mix in a circle from the edges to the center until a uniform dough is formed.
10
The dough is ready. Preheat the oven — the biscuit needs to be placed in a hot one — and prepare the baking pan. The biscuit can also be baked in a pan lined with oiled paper, but it's more convenient to use a springform pan. Assemble the pan, line the bottom with parchment or baking paper greased with sunflower oil, then place the sides of the pan on top and close it.
11
Pour the batter into the mold and place it in the oven. Bake the sponge cake at medium heat without opening the oven unnecessarily. After about 15 minutes, you can check the sponge with a wooden stick. If it's still wet inside, increase the heat slightly. When the stick comes out dry and the sponge is golden brown, the cake is ready.
12
Remove the mold, wait for it to cool slightly, then trim the edges of the cake with a knife and release the mold. Flip the cake onto a pot lid, gently remove the paper, and transfer the sponge to a plate.
13
Cut the cooled biscuit into layers.
14
Cream. Whip butter with a mixer, add vanillin and condensed milk. Whip.
- Butter: 180 g
- Condensed milk: 1 jar
- Vanillin: pinch
15
Make a cake. Spread cream on each layer and add sliced banana. Do the same with each layer. Decorate to taste.
- Bananas: 3 pieces