(the cake rose slightly and I forgot remove the rack above it T_T)
From @aflouryspace on instagram
Ingredients
- 5 egg yolks + 1 whole egg
- 160g blended ripe banana (~2 bananas)
- pinch of salt
- 50g neutral oil
- 80g flour, sifted
Meringue
- 5 egg whites
- 1/4 tsp cream of tartar
- 65g sugar
Directions
- preheat oven to 300F
- Blend (or mash bananas)
- Separate 5 eggs; add 1 whole egg to the yolks and whisk
- Add oil, bananas, and salt to the yolk mixture. Whisk until combined, then add flour and mix till smooth.
- In a separate bowl whisk egg whites and cream of tartar until foamy. Gradually add the sugar and continue whisking until firm peaks.
- Fold 1/3 of the meringue into the yolk mixture. Pour the yolk mixture into the meringue and gently fold until fully combined, with no visible streaks.
- Pour into baking tin (8 inch round). Tap the tin lightly on the counter and run a skewer through the batter to remove any large air bubbles.
- Bake in a water bath for 70 minutes.
- Remove from water bath and tap tin gently on counter, then invert for 5-10 minutes to minimize shrinkage.
- Let cool slightly before cutting.
Notes
I made this in a loaf pan, next time I would like to try halfing the amount I put in the loaf pan or just use a bigger pan.
The cake will rise slightly, this will only be a problem if you squeeze it into a small pan.