Banana Ogura Cake
Banana Ogura Cake
Ingredients
For the Yolk Batter
- 5 egg yolks
- 1 whole egg
- 160 g ripe banana, blended (about 2 bananas)
- 1/4 teaspoon salt
- 50 g neutral oil
- 80 g plain flour, sifted
For the Meringue
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 65 g caster sugar
Instructions
- 1
Preheat the oven to 145°C with top and bottom heat. Blend the ripe bananas using a food processor or blender until smooth.
⏱️ 5 min•🌡️ 145
- 2
Separate 5 eggs, placing the yolks in one bowl and the whites in another. Add 1 whole egg to the bowl containing the 5 egg yolks. Whisk the egg yolks and whole egg together.
⏱️ 5 min
- 3
To the yolk mixture, add the 50g of neutral oil, then the 160g of blended bananas, and finally the 1/4 teaspoon of salt. Whisk until all ingredients are well combined. After whisking, add the 80g of sifted plain flour and mix gently with a spatula until the mixture is smooth and no dry streaks of flour remain.
⏱️ 5 min
- 4
In a separate clean bowl, whisk the 5 egg whites and 1/4 teaspoon of cream of tartar using a hand mixer until the mixture becomes foamy. Gradually add the 65g of caster sugar while continuing to whisk until firm peaks form in the meringue.
⏱️ 10 min
- 5
Take one-third of the prepared meringue and gently fold it into the yolk mixture to lighten it.
⏱️ 3 min
- 6
Pour the lightened yolk mixture back into the bowl with the remaining meringue. Gently fold the mixtures together until they are fully combined and no white streaks of meringue are visible.
⏱️ 5 min
- 7
Pour the combined batter into your baking tin. Tap the tin lightly on the counter several times to release any large air bubbles. Then, run a skewer through the batter to further remove any remaining large air bubbles.
⏱️ 2 min
- 8
Place the filled baking tin into a larger tray. Fill the larger tray with hot water to a height of about 1.5cm, creating a water bath for baking.
⏱️ 2 min
- 9
Bake in the preheated oven for 70 minutes.
⏱️ 70 min•🌡️ 145
- 10
Once baked, remove the cake from the water bath. Tap the tin gently on the counter, then immediately invert the cake tin onto a cooling rack for 5–10 minutes. This step helps to minimize shrinkage of the cake.
⏱️ 10 min
- 11
Let the cake cool slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Ogura Cake
For the Yolk Batter
- 5 egg yolks
- 1 whole egg
- 160 g ripe banana, blended (about 2 bananas)
- 1/4 teaspoon salt
- 50 g neutral oil
- 80 g plain flour, sifted
For the Meringue
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 65 g caster sugar
Instructions
- 1
Preheat the oven to 145°C with top and bottom heat. Blend the ripe bananas using a food processor or blender until smooth.
⏱️ 5 min•🌡️ 145 - 2
Separate 5 eggs, placing the yolks in one bowl and the whites in another. Add 1 whole egg to the bowl containing the 5 egg yolks. Whisk the egg yolks and whole egg together.
⏱️ 5 min - 3
To the yolk mixture, add the 50g of neutral oil, then the 160g of blended bananas, and finally the 1/4 teaspoon of salt. Whisk until all ingredients are well combined. After whisking, add the 80g of sifted plain flour and mix gently with a spatula until the mixture is smooth and no dry streaks of flour remain.
⏱️ 5 min - 4
In a separate clean bowl, whisk the 5 egg whites and 1/4 teaspoon of cream of tartar using a hand mixer until the mixture becomes foamy. Gradually add the 65g of caster sugar while continuing to whisk until firm peaks form in the meringue.
⏱️ 10 min - 5
Take one-third of the prepared meringue and gently fold it into the yolk mixture to lighten it.
⏱️ 3 min - 6
Pour the lightened yolk mixture back into the bowl with the remaining meringue. Gently fold the mixtures together until they are fully combined and no white streaks of meringue are visible.
⏱️ 5 min - 7
Pour the combined batter into your baking tin. Tap the tin lightly on the counter several times to release any large air bubbles. Then, run a skewer through the batter to further remove any remaining large air bubbles.
⏱️ 2 min - 8
Place the filled baking tin into a larger tray. Fill the larger tray with hot water to a height of about 1.5cm, creating a water bath for baking.
⏱️ 2 min - 9
Bake in the preheated oven for 70 minutes.
⏱️ 70 min•🌡️ 145 - 10
Once baked, remove the cake from the water bath. Tap the tin gently on the counter, then immediately invert the cake tin onto a cooling rack for 5–10 minutes. This step helps to minimize shrinkage of the cake.
⏱️ 10 min - 11
Let the cake cool slightly before slicing and serving.
⏱️ 5 min