Banana Dates Sponge Cake

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Ingredients A

200 g banana (cut into smaller cubes)
160 g mashed dates (kurma)
50 ml fresh milk
(blend all the above)

100 ml corn oil

150 g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
(sieve 2 x)

3 egg yolks
80 gm brown sugar

3 egg whites
30 g castor sugar

Pre heat oven to 160 C.

1) In a mixing bowl, whisk egg yolk with brown sugar till sugar dissolve, add in oil, ingredients A, stir to mix till well blended. Sieve in flour mixture, mix again until well combined, set aside.
2) In a clean mixing bowl, whisk egg white till foamy, add the castor sugar gradually and beat till firm peaks foamed.
3) Mix 1/3 of the meringue with the yolk batter with a hand whisk, add another 1/3 and fold gently using a whisk. Pour in the balance of the meringue, fold gently using a spatula until no white streaks of meringue can be seen.
4) Pour batter into a prepared 7″ x 7″ square pan and tap pan lightly to remove air bubbles.
5) Bake for 40-45 minutes or until skewer inserted comes out clean.

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