Description
Banana magic cake showcases delightful layers of creamy custard and light sponge. Simple ingredients combine to create a magical dessert that continues to surprise home bakers with its unique texture and rich flavor profile.
Ingredients
Scale
- 4 eggs, separated
- 2 cups (480 ml) milk, lukewarm
- ¾ cup (150 g) sugar
- 1 cup (125 g) flour
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup mashed banana (about 1 medium banana)
- 2 tbsps light brown sugar
- 1 tbsp water
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Vessel Preparation: Grease an 8×8 inch dish and line with parchment paper, creating overhanging edges for effortless cake extraction.
- Meringue Creation: Whip egg whites into rigid, glossy peaks that maintain structural integrity when the whisk is lifted.
- Yolk Transformation: Vigorously whisk egg yolks and sugars until the mixture becomes a pale, smooth, and luxurious cream with a consistent texture.
- Liquid Integration: Blend melted butter and water into the yolk mixture, ensuring complete and thorough incorporation through continuous mixing.
- Flavor Infusion: Gently fold mashed bananas into the batter, maintaining the delicate texture while evenly distributing fruit throughout the mixture.
- Dry Ingredient Incorporation: Gradually add flour to the liquid ingredients, stirring until the batter becomes seamless and completely lump-free.
- Moisture Enhancement: Pour milk and vanilla extract into the batter, stirring consistently to create a uniform, silky liquid base.
- Meringue Folding: Delicately fold whipped egg whites into the batter in three careful additions, preserving the airy texture while creating an extremely thin, almost liquid-like consistency.
- Baking Process: Pour the silky batter into the prepared dish, spreading evenly, and bake in a preheated oven at 325°F (163°C) for 45-60 minutes. If surface browns too quickly, cover with aluminum foil to prevent excessive caramelization.
- Cooling and Finishing: Allow the cake to cool completely at room temperature, noting that a slight center jiggle indicates the perfect custard layer. Dust with powdered sugar for an elegant, final touch.
Notes
- Precision Matters: Whip egg whites to stiff peaks without overbeating, ensuring the meringue maintains a glossy, firm structure that supports the cake’s delicate texture.
- Temperature Control: Use room temperature ingredients to guarantee smooth blending and optimal chemical interactions between eggs, butter, and milk.
- Folding Technique: Incorporate egg whites gently using a bottom-to-top sweeping motion, preserving air bubbles that create the cake’s signature three-layer magic texture.
- Cooling Wisdom: Let the cake rest completely at room temperature for at least 2-3 hours, allowing layers to set naturally and develop complex custard-like consistency.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg