Banana Spice Sponge Cake
by Carlene Carter
1st place winner at the 2013 Logan
County Fair Cake Classic
Cake
6 large eggs, room temperature
300 g sugar
600 g bananas (6 large ripened bananas,
smashed)
300 g cake flour
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
160 ml vegetable oil
40 ml milk
2 tsp. vanilla extract
Grease and flour three 9” round cake pans and
line the bottom with parchment paper.
Sift together cake flour, baking powder and bak-
ing soda. Sift the mixture a second time and set it
aside. Place vegetable oil, milk and vanilla extract
in a mixing bowl, set aside.
Place eggs, sugar and bananas in a large mixing
bowl. With an electric whisk, whisk the mixture at
low speed for a few seconds. Change to medium-
high speed and whisk till it becomes thick, pale
and triple in volume. This should take around 7 to
8 minutes. The batter should leave a ribbon like
trail when the paddle is lifted. Test by lifting up the
whisk/paddle and draw an ‘8’ with the batter. The
number should stay for a few seconds. Turn to
low speed again and beat for another 2 minutes
to stabilize the air bubbles in the batter.
Sieve over the flour mixture in 3 separate addi-
tions. Each time fold in the flour carefully with a
spatula, making sure there are no pockets of flour
being trapped at the bottom of the bowl. Do not
stir the batter with the spatula; it will cause the
batter to deflate too much.
Pour a small portion (less than 1/3) of the bat-
ter into the oil mixture. Fold in with the spatula
until the oil is fully incorporated into the batter.
Pour the mixture back into the rest of the bat-
ter. Fold in the batter with the spatula making
sure the mixture is well combined. Mixture will
be deflated about 20% or so. Pour the batter into
the prepared pans, the pans should be about ¾
full. Bake in preheated oven at 325 degrees F
for about 30-35 minutes or until the surface turns
golden brown and a toothpick inserted into the
center comes out clean. (The edges of the cake
should pull away slightly from the sides of the
pan.) Remove from oven, unmold and leave to
cool (inverted) on a cooling rack.
Buttercream Frosting
1 cup butter, softened
1/3 cups shortening
2 tsp. vanilla extract
6 cups powdered sugar
1-2 Tbsp. cream or milk
Blend ingredients together. Beat until fluffy.
inning
W
Cake Recipes
page 298 2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013
