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Tuesday, 29 May 2018

Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕

I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft  and moist all times. 

If you like a more chocolatey cake, you may try out a similar recipe that I used to make my birthday cake in 2016.  << Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting >> 

Ingredients: yield one 7" square cake

Recipe adapted from here



70g Cake Flour 低粉 70克

1/8 tsp Baking Soda 小苏打 1/8小匙

1/8 tsp Salt 盐 1/8 小匙


5 Egg Yolk 蛋黄 5粒

1 Whole Egg 全蛋 1粒

160g Banana (mashed) 香蕉 160克,压成泥状

50g Oil 油 50克

1/4 tsp Banana Essence 香蕉香精 1/4小匙


5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

1/4 tsp Lemon Juice/ Cream of tartar 柠檬汁或塔塔粉 1/4小匙


1 tbsp Cocoa Powder 无糖可可粉 1汤匙

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Method: 步骤

1. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in mashed banana, oil and banana essence. Mix until well combined. 

2. Gradually sieve in (A). Gently whisk until no more lumps. Do not over mix the batter.
分次筛入材料 (A),混合均匀即可。不要过度搅拌。

3. In a stand mixer, beat egg white and lemon juice/ cream of tartar until frothy. Gradually beat in sugar. Continue to beat until the meringue is stiff, but not dry. 

4. Fold meringue into the yolk batter in 3 batches. 

5. Scoop out 100g batter, mix with (D).

6. Pour 1/2 of the plain batter into the lined cake tin. Gently tap the cake tin on worktop to release trapped air. 

7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on worktop to release trapped air.

8. Pour the remaining plain batter onto the chocolate layer. Gently tap the cake tin on worktop to release trapped air.

9. Use the reserved chocolate batter to make some pattern on top of the cake.

If you're using hot stamp tools, you may use up all chocolate batter and skip step 9.

Made a customised stamp with my son's name, use it together with the pooh stamp,
turned these cakes into cute and lovely cakes. 

I print the Pooh Bear and customised LOUIS picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

8. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.

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 - Every oven is different, adjust the baking time and temperature accordingly. 
 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack.


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