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Summary

In this video, the host demonstrates how to make a soft, aromatic banana sponge cake using three eggs. The process begins with mashing ripe bananas and then mixing eggs, sugar, and vanilla. The dry ingredients—flour, baking powder, and soda—are sifted in, and vegetable oil is added for a moist texture. The batter is baked in a preheated oven, with key tips for using a tangkring oven, ensuring the cake rises beautifully. After 50 minutes of baking, the result is a fluffy, fragrant cake with visible banana strands. The host concludes by tasting the cake, emphasizing its perfect sweetness and softness, and invites viewers to like, comment, and subscribe.

Takeaways

• 😀 Use 150 grams (3 bananas) of ripe bananas for the cake batter.
• 😀 Mash the bananas thoroughly using a fork until smooth before adding them to the batter.
• 😀 Mix 3 eggs, 120 grams of sugar, and vanilla essence until thick and pale before adding the mashed bananas.
• 😀 Ensure the baking powder and baking soda are still active for the best cake rise.
• 😀 Sift dry ingredients like flour, baking powder, baking soda, and salt to prevent clumps in the batter.
• 😀 Add 100 ml of vegetable oil to the batter for a soft texture, or use margarine for a different flavor.
• 😀 After mixing, gently fold the batter using a spatula to avoid deflating the mixture.
• 😀 Grease the cake pan with margarine and flour, ensuring that the batter doesn't stick.
• 😀 Preheat the oven for 15 minutes at high heat to ensure even baking.
• 😀 Bake the cake for 35 minutes on medium heat, and check if the top is golden and crispy for doneness.
• 😀 Let the cake cool slightly before removing it from the pan to avoid shrinking, and cut it when still warm for a soft, moist texture.

Q & A

What kind of banana is recommended for this recipe?

The recipe suggests using ripe 'pisang lumut' (a type of banana). However, you can use any variety of banana as long as it's ripe.

How should the bananas be prepared before adding them to the batter?

The bananas should be mashed using a fork until they are smooth and soft before adding them to the batter.

What is the purpose of mixing the ingredients at high speed until they become 'thick and white'?

Mixing the ingredients at high speed helps to incorporate air into the mixture, making the batter light and fluffy, which contributes to the softness of the cake.

Can I substitute the vanilla extract with vanilla powder?

Yes, you can substitute the liquid vanilla extract with vanilla powder. The recipe also mentions that you can use TBM or ovalet if vanilla extract is unavailable.

What should you do if you don't have milk powder or sweetened condensed milk?

If you don't have milk powder, you can use sweetened condensed milk as an alternative, or you can skip the milk powder entirely.

What is the importance of sifting the dry ingredients like flour, baking powder, and soda?

Sifting the dry ingredients ensures that they are well-combined and free from clumps, which helps to create a smooth batter and ensures even distribution in the final cake.

What type of oil is recommended for this recipe?

The recipe recommends using vegetable oil for greasing the cake, but you can also use margarine if you prefer.

What technique is suggested to mix the batter after adding the dry ingredients?

The batter should be mixed gently using a spatula with a folding technique, stirring from the bottom to the top to avoid deflating the mixture.

How long should the cake be baked and at what temperature?

The cake should be baked for a total of 50 minutes: 35 minutes initially at medium heat, then another 15 minutes to brown the top, adjusting based on the oven.

How can you check if the cake is done baking?

To check if the cake is done, tap the top of the cake. If it doesn't make a 'crisp' sound and feels firm, it's ready. Alternatively, you can use a toothpick to check for any wet batter.