This recipe is a combination of a delicate cotton sponge cake, chocolate note, and the natural sweetness of bananas, layered with a smooth mascarpone cream filling. It’s an elegant and comforting dessert that works beautifully for celebrations or a cozy homemade indulgence.
🧾 Ingredients (28*28cm sheet pan)
Cake Batter
- 8 eggs (separated)
- 90g no-smell oil (heated to 70°C)
- 20g cocoa powder
- 80g flour
- 20g cornstarch
- 110g milk
- 80g sugar
- A few drops of lemon juice
Filling
- 100g mascarpone
- 100g heavy cream
- 20g sugar
- Fresh bananas
🍳 Instructions
1. Prepare the Yolk Batter
In a bowl, dissolve the cocoa powder in the hot corn oil or any oil without smell/taste until smooth and glossy. Add the flour and cornstarch, mixing well. Pour in the milk and stir until combined, then add the egg yolks and mix until you get a smooth batter.
2. Make the Meringue
In a clean bowl (no water, no oil), whip the egg whites, sugar, and a few drops of lemon juice until soft peaks form. The meringue should be smooth and slightly glossy.
3. Combine & Bake
Gently fold the meringue into the yolk batter in batches, being careful not to deflate the mixture. Pour the batter into a lined cake pan. I used a 28*28 cm sheet pan. (insert affiliate link to the product)
Bake using a water bath at 150°C for about 65 minutes. Top & bottom heat. The cake should be set but still soft and springy.
Water Bath Method: Place your cake pan into a larger baking tray, then pour hot water into the outer tray until it reaches about halfway up the sides of the cake pan. Make sure to wrap the outside of the pan with aluminum foil if you use a loose-bottom pan, as it prevents water from leaking in.
This gentle, even heat helps create the signature soft and moist texture. You can watch a tutorial here
4. Prepare the Filling
Whip the mascarpone, heavy cream, and sugar together until stiff peaks form. Keep the mixture chilled until ready to use.
Tip: You can substitute mascarpone with additional heavy cream if preferred. If you love extra filling, feel free to double the amount of cream for a more indulgent layer.
5. Assemble the Cake
Once the cake has completely cooled, slice the cake into two even halves. Spread the mascarpone cream evenly over the bottom layer, add sliced bananas, then place the top layer over it.
6. Chill & Serve
Refrigerate the assembled cake for at least 2 hours to allow it to set. Slice and enjoy your soft, creamy, and chocolatey creation!
❓ Common Questions
- Why use a water bath when baking?
A water bath helps regulate the temperature and keeps the cake moist, preventing cracks and ensuring a soft, cotton-like texture. Check out the the video tutorial here
- Can I substitute mascarpone?
Yes, you can use cream cheese or simply replace it with more heavy cream for a lighter option.
- How do I know when the meringue is ready?
Soft peaks should gently curl over when you lift the whisk. Avoid overbeating, as stiff peaks can make folding difficult.
- Can I use other fruits instead of bananas?
Absolutely! Strawberries, mangoes, or even blueberries pair well with the cocoa sponge.
- How should I store the cake?
Keep it refrigerated in an airtight container for up to 2–3 days for the best freshness.
- Why did my cake shrink after baking?
Slight shrinkage is normal for sponge cakes. To minimize it, make sure to whip the whites well, avoid overmixing the mixture, and prevent sudden temperature changes.
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