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| 2nd attempt...looks and tastes so much better |
I have 3 medium sized eggs left from my previous bakes, have been thinking for a long time what to do with the eggs before they expired, until I saw
Wen's favorite banana cake recipe. I have everything except banana, so I thought, okay just need to buy some bananas and I can have some banana cakes for breakfast. I don't quite have a very good success rate with sponge cake. They will shrink like there's no tomorrow when cooling down, after they are cooled, the cakes become really dense and not "spongy".
So, okay, I tried the recipe and have been thinking whether I should blog about it or try again as I found the cake a bit too wet, wet like oil oozing out from the cake, ok, ok maybe I am exaggerating, but I found it very oily. They are still soft but crumbly at the same time. And I know I did not mix the oil properly as the oil can be seen to have sank to the bottom. The sides of the cake becomes a bit chewy. They shrank a bit too when cooling.
Sighhh, I think need to get an oven thermometer soon, maybe my oven is too hot. I normally use the fan mode for cakes, thinking the temperature will be better distributed, so the inside of the cakes will be cooked properly.
The recipe comes from the link above and I followed them to the T. Maybe I'll try this again by reducing the oil.
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| The ingredients |
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| Just got into the oven. |
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| A tad bit worried, doesn't seem to rise much. |
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| The texture is soft but a bit wet |
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