Banana Sponge Bundt
Mar. 11th, 2008 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zalenaThose of you who have spent any amount of time with me socially lately will have noticed that there are a ridiculous number of bundt cakes showing up. Not only are they easy, unfusy, and serve an ever expanding number of people without seeming ungenerous; I've been experimenting. I've also been in the mood for baking cakes, but not necessarily eating them. I thought I'd share one of my favorites. This is an ideal recipe for those of you with an abundance of eggs, or who are sick of banana bread as the solution to browning bananas:
Banana Sponge Bundt
from Bundt Cake Bliss by Susanna Short
7 egg yolks unbeaten
7 egg whites
2 cups sifted flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 mashed ripe bananas
2 Tablespoon lemon juice
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees. Grease & flour a 12-cup Bundt pan. Eggs should be at room temperature, then separated.
Sift all dry ingredients except for cream of tartar together in a large bowl. Make a well in the dry mixture and add all wet ingredients with the exception of the egg whites.
In a separate bowl beat egg whites and cream of tartar together until they hold very stiff peaks.
Slowly pour the egg yolk mixture over the whites, folding in gently with a rubber spatula. Continue folding until yolk mixture is just blended and there are no longer white streaks. Pour the batter into the prepared pan.
Bake for 55 to 65 minutes or until a tootpick comes out of the cake clean. Cool for 10 minutes in the pan, then invert onto a wire rack to finish cooling.
Cake may be dusted with confectioners sugar or glazed with honey butter.
Banana Sponge Bundt
from Bundt Cake Bliss by Susanna Short
7 egg yolks unbeaten
7 egg whites
2 cups sifted flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 mashed ripe bananas
2 Tablespoon lemon juice
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees. Grease & flour a 12-cup Bundt pan. Eggs should be at room temperature, then separated.
Sift all dry ingredients except for cream of tartar together in a large bowl. Make a well in the dry mixture and add all wet ingredients with the exception of the egg whites.
In a separate bowl beat egg whites and cream of tartar together until they hold very stiff peaks.
Slowly pour the egg yolk mixture over the whites, folding in gently with a rubber spatula. Continue folding until yolk mixture is just blended and there are no longer white streaks. Pour the batter into the prepared pan.
Bake for 55 to 65 minutes or until a tootpick comes out of the cake clean. Cool for 10 minutes in the pan, then invert onto a wire rack to finish cooling.
Cake may be dusted with confectioners sugar or glazed with honey butter.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Feeling a little dumb here
Date: 2008-03-12 04:50 am (UTC)Is the egg yolk mixture in step four the wet ingredients that were put in the 'well' in step two? So the wet ingredients should be mixed before adding to the well in the dry? Wait...or do you mix the ingredients in step two. Or am I way off?
Sorry.
Re: Feeling a little dumb here
Date: 2008-03-13 01:28 am (UTC)Egg yolk mixture would equal the resulting batter: everything mixed together except for egg whites and cream of tartar.
The really important part to this recipe is that the egg whites are properly whipped before the egg yolk batter is added.