Another highly popular and foolproof recipe from my childhood. We had it in loaf form and cupcake form, all expertly prepared by our black & white amah-che. Sometimes the cake was baked into shortcrust pastry cupcake shells. The cupcakes were stored in a Danish butter cookies tin that was kept on top of the fridge – well out of reach of hungry little hands!
Again, this one I had already typed up because so many friends & relatives had asked for the recipe before.
[12/1/08 update: See a list of grandma’s other sponge cake recipes here.]
4 oz / 115g butter or margarine
4 oz / 115g castor sugar
4 oz / 115g flour
1 tsp baking powder
Pinch bicarbonate of soda
Cream fat & sugar.
Beat in eggs one at a time.
Fold in sifted flour and baking power.
Mash banana, add bicarbonate of soda. Add this to sponge mixture & mix well.
Put into 2 tins.
Bake 30 mins at 375˚F / 180˚C.