Chocolate Banana Sponge Cake
This sponge cake made following this recipe turns out very delicious and aromatic. I do not soak it in anything, as it is moist enough, and due to its porous structure, it absorbs moisture from the cream perfectly. A caramel or chocolate cream would pair well with this sponge cake (at least in my opinion). Experiment with different creams!
To prepare the chocolate banana sponge cake, in a separate bowl, mix together the dry ingredients: flour, cocoa, baking powder, and baking soda.
Separate the egg yolks from the whites. Place the whites in a mixer bowl, add a pinch of salt, and start beating. Once bubbles appear in the whites, add 20 grams of sugar and beat until stiff peaks form.
Meanwhile, add the remaining sugar to the yolks and beat them well until pale and fluffy.
Make banana puree, then add milk and vegetable oil to it. Mix well.
Add the banana mixture to the yolks and stir to combine.
Then add the dry ingredients and mix again.
Lastly, fold in the beaten egg whites gently with a spatula to keep the batter light and airy.
I baked the cake layers in 2 rings with a diameter of 20 cm, wrapped in foil. I placed parchment paper on the bottom, without greasing it. Bake the cake layers in a preheated oven at 170 degrees Fahrenheit for 30-35 minutes (adjust according to your oven).
To check for doneness, use a toothpick, if it comes out dry, the cake layer is ready. Remove the cake layers from the oven and let them sit in the pan for about 10 minutes, then remove from the pan and cool on a rack. Wrap the cake layers in plastic wrap and refrigerate for 2-3 hours, ideally overnight. Allowing the cake layers to rest will make them soft and moist.
I cut each cake layer into 2 parts, so you will end up with a cake made of four layers. As I mentioned before, for the chocolate banana sponge cake, I prefer chocolate or caramel cream, choose your favorite cream and enjoy your tea time!
