the banana walnut sponge cake
… and its failed cousin, the banana sponge.
notes
- folding well and properly makes a really really big difference (as you can see in the picture of the failed cake) to a sponge cake. kind of duh to most people but apparently it wasn’t, to me. oops
- about 25 minutes was fine
- the walnuts don’t really get distributed well around the cake. must find a way to remedy this
- the cake is still slightly “kueh-ish” around the middle
- should flour the tray on top of buttering/greasing it
- the hand-whipped egg whites might not have been stiff enough
in future…
- consider baking at lower oven temperature (about 165°C or 170°C)
- flour the baking tray
- whip egg whites longer into slightly stiffer peaks?
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