Banana Sponge Coffee Cake Recipe
Do you want a great in taste Banana Sponge Coffee Cake recipe? Banana Sponge Coffee Cake goes perfectly as Dessert. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
6 egg yolks
1/2 cup sugar
1/2 cup mashed banana (1 large banana)
1/3 cup matzo meal
1/3 cup potato starch (potato flour)
6 egg whites Sesame seed, toasted (about 1 tablespoon)
1/3 cup raspberry jam
Directions
In a small mixer bowl beat the egg yolks on high speed of an electric mixer till light.
Set aside 2 tablespoons sugar.
Gradually add the remaining sugar to the egg yolks and continue beating about 5 minutes or till thick and lemon colored.
Beat in banana.
Stir in the matzo meal and potato starch.
Wash the beaters thoroughly.
In a large mixer bowl combine egg whites and reserved 2 tablespoons sugar; beat on high speed of an electric mixer till stiff peaks form (tips stand straight).
Fold some of the beaten egg white mixture into the matzo mixture to lighten.
Fold the matzo-egg white mixture into remaining beaten egg white mixture.
Turn the batter into an ungreased 9-inch springform pan.
Sprinkle sesame seed around the edge of the batter.
Bake in a 350° oven about 40 minutes or till done.
Invert the pan on a rack to cool.
When cake is cool, remove from pan.
Split cooled cake in half horizontally.
Spread jam over bottom portion; top with remaining cake half.
Set aside 2 tablespoons sugar.
Gradually add the remaining sugar to the egg yolks and continue beating about 5 minutes or till thick and lemon colored.
Beat in banana.
Stir in the matzo meal and potato starch.
Wash the beaters thoroughly.
In a large mixer bowl combine egg whites and reserved 2 tablespoons sugar; beat on high speed of an electric mixer till stiff peaks form (tips stand straight).
Fold some of the beaten egg white mixture into the matzo mixture to lighten.
Fold the matzo-egg white mixture into remaining beaten egg white mixture.
Turn the batter into an ungreased 9-inch springform pan.
Sprinkle sesame seed around the edge of the batter.
Bake in a 350° oven about 40 minutes or till done.
Invert the pan on a rack to cool.
When cake is cool, remove from pan.
Split cooled cake in half horizontally.
Spread jam over bottom portion; top with remaining cake half.
