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Banana Ogura Cake
From instagram.com
8 inch round tin
1 hr 20 min + cooling
A light, fluffy chiffon-style cake made by folding whipped egg whites into a banana yolk batter, baked in a water bath.
| prepPreheat oven to 145°C / 293°F with top and bottom heat | ||||||
| prepBlend bananas until smooth | ||||||
| 5 egg yolks | Whisk yolks & whole egg together | Fold 1/3 meringue into yolk mixture, then fold yolk mixture back into remaining meringue | Pour into tin, tap & remove air bubbles with skewer | Bake in water bath 145°C / 293°F, 70 min | Remove from water bath, tap tin, invert 5–10 min | Cool slightly before slicing |
| 1 whole egg | ||||||
| 50 g / 50 ml neutral oil | Add oil, banana & salt; whisk until combined | |||||
| 160 g blended ripe banana | ||||||
| ¼ tsp salt | ||||||
| 80 g plain flour, sifted | Add sifted flour, mix until smooth | |||||
| 5 egg whites | Whisk egg whites & cream of tartar until foamy | |||||
| ¼ tsp cream of tartar | ||||||
| 65 g / 65 g caster sugar | Gradually add sugar, whisk to firm peaks | |||||
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