Chocolate Banana Moist Sponge Cake aka Ogura Cake 香蕉巧克力相思蛋糕

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Friday, November 11, 2016

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Moist and fragrant, rich and delish. Chocolate and banana are the perfect match. I made this cake for my birthday this year, 2016. 

Chocolate Banana Moist Sponge Cake with dark chocolate ganache frosting, need I say more to tell you how it taste? 

This dark chocolate ganache can withstand room temperature for hours without melting. Click here to read more >> Dark Chocolate Ganache recipe

My very simple birthday cake. 

Ingredients: yield one 7" square cake (taller) or two 6" round cake (shorter)

材料：

准备一个7寸方模或两个6寸圆模

(A)

20g Cocoa Powder 无糖可可粉 20克

55g Cake Flour 低粉 55克

1/8 tsp Baking Soda 小苏打 1/8小匙

1/8 tsp Salt 盐 1/8 小匙

(B)

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

1/2 tsp Vanilla Extract 香草精 半小匙

(C)

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

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

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 vanilla extract. Mix until well combined. 

把蛋黄和全蛋打至起小泡，加入香蕉泥，油和香草精。搅拌均匀。

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. 

把蛋白和柠檬汁／塔塔粉打至起泡，慢慢加入细砂糖，打至接近硬性发泡。看上图。

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

分次把蛋白混入蛋黄糊，混合均匀即可。

5. Pour the batter into the lined cake tin. Gently tap the cake tin on worktop to release trapped air.

把面糊倒入已铺了油纸的蛋糕模，轻轻在桌面敲几下。

6. Steam bake in a preheated oven 160'C for 60 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.

放进已预热的烤箱，以160度，蒸烘法，烘烤60分钟或至熟。烘烤完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉，蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

点击 >> 继续阅读巧克力酱（甘纳许）食谱

Note: 

 - Every oven is different, do adjust the baking time and temperature accordingly. 

 - Step 6: put the cake tin one rack above the lowest rack, place a tray of hot water at the lowest rack.

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Tag : Birthday Cake Gallery, My Upgraded Bakery, Sponge Cake/ Cotton Cake/ Ogura Cake, 中英文对照食谱