Cotton Soft Banana Chocolate Sponge Cake


Cotton Soft Banana Chocolate Cake – If you have tried my cotton soft sponge cake, this is another cake which gives you a cotton soft cake texture that will melt in your mouth. It goes really well with bananas and mascarpone frosting. I always like my cakes to be in squares which enables you to trim off the sides, showing nice layers of the cake fillings and frosting. I came across this similar cake at the bakery store, my mouth watering almost instantly. I hope you’re inspired to make this at home for any occasions. Enjoy!

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Ingredients:
• CHOCOLATE SPONGE CAKE
7x7x3 inch square pan

5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] light oil
50g [3½ cup] milk
1 tsp vanilla extract
½ tsp salt
65g [½ cup] cake flour
25g [3½ tbsp] cocoa powder

5 egg whites
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar


• FROSTING
225g [1 cup] mascarpone cheese
30g [¼ cup] powdered sugar
1 tsp vanilla extract
300g [1¼ cup] whipping cream


• CHOCOLATE GLAZE
90g [½ cup] semi-sweet chocolate
75g [¼ cup + 1 tbsp] whipping cream


5-6 medium size bananas

syrup
[1 tbsp sugar + 2 tbsp hot water]


Instructions:

• Chocolate Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour and cocoa powder. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles.
9. Bake in preheated oven at 160°C/320°F for 50-55 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets, set aside.

• Frosting
1. In a mixing bowl, add the mascarpone cheese. Use a spatula to press and mix until the cheese is softened.
2. Sift in the powdered sugar. Mix until well combined.
3. Add in the vanilla extract. Mix until well combined.
4. Add in the whipping cream in 2 batches. With an electric mixer, mix until creamy and no lumps. Add in the remaining cream. Mix until the cream is stiff, do not over mix.

• Slice the bananas about 5mm thick, set aside
• Assemble the Cake
1. Add a tiny bit of cream on the cake board, this is to hold the cake.
2. Place a layer of cake. Brush the surface with syrup.
3. Add a layer of cream frosting. Place the sliced bananas, filling the square space in a symmetrical order. Add a thin layer of cream frosting, covering the bananas.
4. Repeat step 2-3, for all the layerings.
5. Brush syrup on the top surface. Add a thin layer of cream frosting on the top.
6. Refrigerate for 1 hour.

• Chocolate Glaze
1. In a bowl, add the chocolate and hot cream.
2. Place the bowl over a double boiler. Stir until the chocolates are melted. Make sure the mixture is smooth and no lumps.
3. Pour the glaze over the chilled cake, covering the top surface.
4. Refrigerate for 30 minutes or until the chocolate is set.
5. Trim the sides (optional).
6. Cake is ready to serve.


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