Banana Sponge Cake

Do you like bananas?  Do you like light and spongy cakes?  If your answer is 'Yes' and 'Yes', this is just the cake for you!  I've added lime zest into the cake for a fresh and citrusy flavour.

Recipe adapted from Bakericious, original recipe by Richard Goh

Ingredients:

3 eggs, at room temperature

100g light brown sugar

200g mashed bananas

zest of 1 lime

150g self-raising flour

1/4 tsp soda bicarbonate

20g lime juice

1/2 tsp vanilla extract

100g Rice Bran oil

• Preheat oven to 160 deg C.  Grease and line an 8" round pan.
• Sift flour and soda bicarbonate together.  Set aside.
• Whisk eggs and sugar with an electric beater on high speed until it is pale and thick and reaches ribbon stage (when whisk is lifted, the batter should falls back slowly onto the surface leaving a trail).
• Beat in mashed bananas and vanilla extract.  
• Fold in flour mixture and lime juice.
• Drizzle oil around the edges of the mixing bowl and fold gently and thoroughly.
• Pour batter into the prepared pan and drop the pan on the benchtop to eliminate any large air bubbles.
• Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• Drop the pan from a height of 20cm (this is to prevent the cake from shrinking).
• Cool cake in the pan for about 10 minutes before turning onto a wire rack to cool completely.

This post is linked to the event, Little Thumbs up 

organised by Doreen from my little favourite DIY and 

Zoe from Bake for Happy Kids, 

hosted by Faeez from Bitter Sweet Spicy 

for March 2015 theme - BANANA