banana cake - by fiona lau

230gm butter (salted), softened (cool)
 5 eggs
30gm + 60gm sugar
200gm self raising flour, sifted.
30ml milk 
(or 1 tsp banana essence)
4-5 ripe banana smash (430g)

1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a bowl, Beat egg whites until soft peaks, gradually add 30gm sugar and beat until stiff peaks. Set aside.
3. Cream butter and 60gm sugar until pale and fluffy. Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition. add smash banana and fold it in with the rest
4. Put in all the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD. 
6. Pour batter into pan and level.
7. Bake for 45 minutes or until skewer comes out clean.