Banana Ogura Cake

Ingredients:

5 egg yolks + 1 whole egg

60g corn oil

150g mashed banana

1/4 tsp salt

80g cake flour

5 egg whites

1/2 tsp lemon juice or 1/4 tsp cream of tartar

60g sugar

Note: 7" square/round pan greased the sides & line the bottom.  Wrap the pan with aluminum foil so that the water does not get into the pan if the springform pan is used.

Method:

1. Use a hand whisk egg yolks, 1 whole egg & corn oil until frothy then add mashed banana & mix well.  Sieve in the flour & salt, mix again until well combined.  Set aside while prepared the meringue.
2. Using an electric mixer, whisk egg white, lemon juice or cream of tartar & sugar until firm peaks form (firm peaks between soft & stiff peaks)
3. Mix 1/3 of meringue with yolk batter with a hand whisk.  Add another 1/3 portion & fold gently with the whisk.  Then pour in balance of meringue & fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour the batter into the prepared pan & tap lightly to remove air bubbles.  Bake in a water bath for 70 mins at the preheated oven 160 deg C.
5. Remove from the oven & drop the pan at a height of 10cm onto a tabletop.  This will prevent the cake from sinking.
6. Unmould as soon as you can.  To remove the cake from the pan, run a thin-bladed knife around the inside of the pan & invert the cake on non-stick baking paper.  Peel off baking paper from the base & re-invert onto a rack to cool.