KOMPAS.com – Steamed banana cake is a simple snack choice that is suitable to be enjoyed at any time.
With its soft texture and natural sweet taste from banana, this sponge cake is a favorite of many families.
So that the results are perfect, there are several tricks that ensure the sponge puffs well and remains soft.
Also read:
Here’s how to make steamed banana cake fluffy and soft with easy steps that you can try at home.
Follow the recipe from the book “Homemade Baking” by Endang Indriani in the following Kawan Pustaka publication.
Material:
- 2 chicken eggs (room temperature)
- 50 grams of granulated sugar
- 1 tsp vanilla extract
- 120 grams of ripe banana (Ambon/Raja/Cavendish), mashed
- 100 grams of medium protein/all-purpose wheat flour
- 1/2 tsp double acting baking powder
- 1 tsp salt
- 60 grams butter or margarine, melted
Preparation:
- Prepare a baking dish, grease the inside with margarine, then sprinkle with a little flour. Tap the pan to remove any excess flour. Set aside.
- Prepare the steamer, wrap the cover with a clean cloth that absorbs water. Make sure the water in the steamer is not too full so that it does not rise to the top of the baking sheet when it boils. Heat the steamer until the water boils before putting in the baking dish.
How to Make Steamed Banana Cake
- Put the eggs and granulated sugar into the mixer bowl. Beat on low speed until combined, then increase the speed to high until the mixture expands and reaches ribbon stage (the dough forms a trail when dropped). Add vanilla extract and mashed banana, beat briefly until smooth.
- Mix flour, baking powder, and salt in a separate bowl. Sift this mixture, then gradually add it to the egg mixture. Stir gently with a spatula until evenly mixed.
- Pour the melted butter/margarine into the mixture. Stir gently until the butter is completely mixed in, being careful not to lose any air in the mixture.
- Pour the batter into the prepared pan, then gently tap the pan to remove any large air bubbles.
- Put the baking sheet into the heated steamer. Steam for 30–40 minutes over medium heat until the sponge is completely cooked. Avoid opening the lid of the steamer during the process so that the dough doesn’t deflate.
- Once cooked, remove the baking sheet from the steamer. Cool briefly before removing the cake from the tin and serving.
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
