Light and Fluffy with Just These Ingredients! Okara Banana Cake
A favorite snack in our house that's kind to the body. I experimented many times so that my children can eat this without worry, and came to this recipe.
Serve with softly whipped cream or yogurt.
Beat the egg whites until it forms peaks. Mix with the other batter ingredients rapidly. For 23cm x 7cm x 6cm pound cake tin. Recipe by Aozora kitchen
Light and Fluffy with Just These Ingredients! Okara Banana Cake
A favorite snack in our house that's kind to the body. I experimented many times so that my children can eat this without worry, and came to this recipe.
Serve with softly whipped cream or yogurt.
Beat the egg whites until it forms peaks. Mix with the other batter ingredients rapidly. For 23cm x 7cm x 6cm pound cake tin. Recipe by Aozora kitchen
Cooking Instructions
- 1
Put the okara, milk, and banana in a food processor, and puree until moist. If you don't have a food processor, mash the banana and mix with the other ingredients. Preheat the oven to 360°F/180°C, and butter the mold or tin.
- 2
Separate the eggs into yolk and white. Add half the sugar to the yolks and beat with a whisk until pale yellow. Add 1 tablespoon of oil and beat some more.
- 3
Add the okara-milk-banana puree with a whisk. Stop when it looks like the batter in the photo!
- 4
Add the rest of the sugar to the egg whites and whisk until it forms stiff peaks.
- 5
Put 1/3 of the egg white into the bowl of batter, and mix rapidly with a whisk. Add this mixture to the bowl with the egg whites, and fold in using a rubber spatula!
- 6
Pour the batter into a buttered mold or tin. Drop it on a counter top from about 10 cm above 2 to 3 times, to eliminate air pockets. Bake for 30 minutes at 360°F/180°C, and it's done. This cake is delicious served well chilled!
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