Friday, January 3, 2014

Soft and Moist Banana Cake (using The Famous Mrs Ng SK’s Style) Recipe

Banana Cake is one of the staple cake that my family have brought me up with. When we're up in Petaling Jaya to visit our grandparents and relatives, my parents will bring us to one particular shop and buy like 5 long loafs of banana loaf back to Johor Bahru and store it in the fridge.

Ingredients A
250g Plain Flour
0.5 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon fine Sea Salt

1. Sift Flour, Baking Powder, Baking Soda.
2. Place all in a plastic bag and add Sea Salt and give it a shake to evenly mix up. Set aside.

Ingredients B
120g ripe Banana
0.5 tablespoon Lemon or Lime Juice
0.5 teaspoon Vanilla Essence
2 tablespoons Fresh Milk

1. Mash bananas with Lemon or Lime Juice to prevent browning.
2. Add in Vanilla Essence and Fresh Milk and mix well. Set aside.

Ingredients C
90g soften Salted Butter
50g Castor Sugar
20g Brown Sugar
2 Egg Yolks

1. Cream Butter with Castor Sugar until pale and fluffy and then add vanilla extract and mix well.
2. Add in one Egg Yolk at a time and wait until it is incorporated.
3. Add in Mixture B and mix to combine well.
4. Add half of the flour and mix on low speed until incorporated.
5. Mix in remaining flour. Set aside.

Ingredients for Meringue Mixture
2 Egg Whites
20g Castor Sugar
1/2 teaspoons of Cream of Tartar

1. Mix Castor Sugar with Cream of Tartar.
2. Place the Egg White into a clean and dry mixing bowl.
3. Beat Egg Whites until foamy and gradually pour in Sugar + Cream of Tartar mixture.
4. Beat until it reaches stiff peaks.
5. Set aside.

Combining Banana Butter Mixture and Meringue Mixture and remaining steps
1. Preheat oven at 160°C.
2. Prepare two around 5" pans generously grease the sides.
3. Place half of the Meringue Mixture into the Banana Butter Mixture and fold in until incorporated.
4. Fold in the remaining Meringue Mixture into the Banana Butter Mixture.
5. Pour the combine batter into the pre-greased baking pan until reaches the 3/4 level.
6. Place in the oven for 30mins or until golden brown on the top.
7. Test with a cake tester, if it comes out clean, leave the cake in the oven door slightly open for 10mins.
8. Remove cake from oven and let it rest in the baking pan for 15mins.
9. Turn the cake upside down on a cooling rack & remove the pan.
10. Let it completely cool before storing.

We love this recipe. It's a keeper.


Overall Feedback: Soft, Nice, Moist, lovely light banana cake.

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1 comment:

  1. hi do you think the flour you stated is too much? i used your recipe but the cake came out dense. when i went too google sk ng butter cake recipe, the flour proportion is half of yours! the banana taste is also not strong, the amount of banana used should be more. this recipe is a waste of my time and ingredients. you should take it down!