Banana Ogura Cake

Banana Ogura Cake 
20 cm round tin
Ingredients
5 egg yolks + 1 whole egg
60g corn oil
90 g mashed banana
1/4 tsp Salt
80g Cake flour
5 Egg whites
1/4 tsp Cream of tartar
80g Sugar
Some cocoa powder for topo map pattern
Method
1. Whisk egg yolks, 1 whole egg and corn oil until frothy then add banana and mix well. 
2. Sift in the flour and salt and mix again until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a handwhisk.  Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
6. Bake in a water bath for 70 minutes at 160°C. Remove from oven and unmould as soon as you can.

Recipe adapted from Jeannietay site.

Banana Ogura Cake 
loyang bulat - 20 cm
Bahan
5 kuning telur
1 butir telur
60 ml minyak sayur
100 gr pisang, haluskan
80 gr tepung terigu
1/4 sdr garam

5 putih telur
80 gr gula halus
1/4sdt cream tar2

coklat bubuk, untuk taburan
Metode
1. Kocok kuning telur + 1 butir tlur dan minyak dgn whisker sbntr saja
2. Masukkan pisang halus, aduk rata
3. Masukkan tepung & garam aduk hingga rata dgn whisker, sisihkan
4. Kocok putih telur dan cream tar2 hingga stgh mengembang tmbhkn gula. Kocok hingga hard peak
5. Campurkan adonan putih telur dngn 3 tahap ke dalam adonan kuning telur
6. Tuang ke loyang bulat 20cm (alasi dgn kertas baking olesi dgn butter sekelilingnya) oven dgn metode steam bath dgn suhu 170degc selama 60 mnt