Banana Cake

Banana Cake

Overview

Everyone loves to eat sweet cream cake rolls, but cream is high in calories, and eating it always makes people worry about gaining weight, making it impossible to enjoy delicious cakes with peace of mind. So when I make cakes for my family, I rarely put cream on them. Original chiffon or sponge cakes will get boring if eaten too much, so I occasionally make some custard sauce and roll them into the cakes to increase the texture of the cakes. Ripe bananas are fragrant and sweet and are most suitable for desserts. Using them to make custard sauce is equally delicious. Because bananas are sweet, you can add less sugar. Foods with less sugar are healthier to eat.

Tags

Ingredients

Steps

  1. Prepare the above materials.

    Banana Cake step 1

  2. Make banana custard sauce: Put 100 grams of banana, 1 egg, 15 grams of low-gluten flour, 20 grams of sugar, and 165 grams of milk in a food processor and beat into a fine paste.

    Banana Cake step 2

  3. Sieve the beaten fruit paste once.

    Banana Cake step 3

  4. Pour the sifted fruit paste into the milk pot, heat it slowly over low heat, and stir while heating. When the fruit paste becomes thick, turn off the heat and continue to stir evenly with the remaining heat.

    Banana Cake step 4

  5. Let the cooked banana custard sauce cool, put it into a piping bag, and refrigerate until ready.

    Banana Cake step 5

  6. Make cake: Heat 35 grams of butter over water and melt, set aside.

    Banana Cake step 6

  7. Separate the 4 egg yolks from the protein, and put 20 grams of fine sugar in the egg yolk basin.

    Banana Cake step 7

  8. Heat the egg yolks over water to about 40 degrees Celsius, beat with a whisk while heating until white and thick, then set aside.

    Banana Cake step 8

  9. Add the caster sugar to the egg whites in three batches and beat until stiff peaks form.

    Banana Cake step 9

  10. Add one-third of the meringue into the egg yolk paste and mix evenly with a spatula. Add the remaining meringue and mix evenly.

    Banana Cake step 10

  11. Sift in the mixed powder in three batches and use a spatula to gently stir it up and down evenly. Each time, stir evenly without dry powder particles before sifting into the next time.

    Banana Cake step 11

  12. Take a small amount of batter, pour in melted butter and mix quickly.

    Banana Cake step 12

  13. Then pour the mixed oil batter into the batter basin and mix evenly.

    Banana Cake step 13

  14. Pour the mixed batter into a baking pan lined with greaseproof paper and smooth the surface with a spatula. Shake the baking pan gently on the table to release small bubbles.

    Banana Cake step 14

  15. Place in the preheated oven and bake at 150 degrees for about 30 minutes, until the surface is golden brown and a toothpick inserted into the surface comes out clean and no batter comes out.

    Banana Cake step 15

  16. After the cake comes out of the oven, spread the parchment paper around it and let it cool. When drying, cover the surface of the cake with a piece of parchment paper to prevent the cake from drying out.

    Banana Cake step 16

  17. After the cake has cooled, divide it into 4 equal parts.

    Banana Cake step 17

  18. Then cut each portion evenly crosswise into 2 pieces.

    Banana Cake step 18

  19. Spread an appropriate amount of banana custard on each slice of cake.

    Banana Cake step 19

  20. Roll up the cake, wrap it in plastic wrap, and refrigerate it for two hours to set before serving.

    Banana Cake step 20