Melt 45g Butter. Melt in the microwave or on the stovetop. Heat the butter to melt, but not to the boiling point.

Slowly Pour 45g Oil into the Melted Butter.

Measure 250g of Banana. Add banana to a blender, add the melted butter and oil and blend the mixture until it is a smooth puree. Set aside

Separate 6 Large Eggs. Save egg yolks in a small bowl and the egg whites in a large mixing bowl (preferably metal for heat conductivity).

Set Up the Bain Marie. Place the metal bowl on top of a larger bowl. They should fit snug. Click here for more information on Bain Marie set-ups.

Place in the Smaller Bowl 6 eggs and 170g of Sugar.

Boil the Water for the Bain Marie. Pour the hot water into the larger bowl. Insert the smaller bowl. The smaller bowl bottom should be submerged in 1 inch of water.

Cream Sugar and Egg Yolks. With a handheld mixer, cream until they reach a marshmallow cream-like texture. Take the bowl out of the hot water. Set the batter aside.

Add the Banana Oil Mixture to the creamed sugar and egg yolks.

Wisk & Fold the Egg Whites. Do this until it forms a stiff peak. Clean the hand-held mixer beaters before whisking the egg whites. The egg whites will not stiffen if the beaters have batter on them.

Add Egg Whites to the Batter. Do not yet fold the egg white under.

Combine in a Separate Bowl: 50g (⅓ c) Sorghum Flour, 50g (⅓ c 1 tbsp) Millet Flour, 50g (⅓ c) White Rice Flour, 50g (⅓ c 1 tbsp) Sweet Rice Flour, 50g (⅓ c 1 tbsp) Tapioca Starch, 2 tbsp Baking Powder

Add to the batter the Sifted Flours and 1 tsp vanilla extract

Fold In All the Ingredient: Gently fold the fat, flour, and egg whites into the batter until the ingredients have disappeared.

Pour the batter into a prepared 9” to 10” inch lined and round cake pan. Spread the batter evenly in the pan with a spatula.

Preheat the Oven at 350℉  (170 °C)

Bake the cake for 30-40 minutes: Check after 30 minutes to see if the cake is done. 

Cool the Cake down. Release the cake from the pan after 20 min. Run a cake knife around the sides of the cake and the pan. Invert the cake carefully onto the cooling rack. Allow the cake to cool completely for approximately 1 hour before assembling the cake.

Melt 45g Butter. Melt in the microwave or on the stovetop. Heat the butter to melt, but not to the boiling point.

Slowly Pour 45g Oil into the Melted Butter.

Measure 250g of Banana. Add banana to a blender, add the melted butter and oil and blend the mixture until it is a smooth puree. Set aside

Separate 6 Large Eggs. Save egg yolks in a small bowl and the egg whites in a large mixing bowl (preferably metal for heat conductivity).

Set Up the Bain Marie. Place the metal bowl on top of a larger bowl. They should fit snug. Click here for more information on Bain Marie set-ups.

Place in the Smaller Bowl 6 eggs and 170g of Sugar.

Boil the Water for the Bain Marie. Pour the hot water into the larger bowl. Insert the smaller bowl. The smaller bowl bottom should be submerged in 1 inch of water.

Cream Sugar and Egg Yolks. With a handheld mixer, cream until they reach a marshmallow cream-like texture. Take the bowl out of the hot water. Set the batter aside.

Add the Banana Oil Mixture to the creamed sugar and egg yolks.

Wisk & Fold the Egg Whites. Do this until it forms a stiff peak. Clean the hand-held mixer beaters before whisking the egg whites. The egg whites will not stiffen if the beaters have batter on them.

Add Egg Whites to the Batter. Do not yet fold the egg white under.

Combine in a Separate Bowl: 50g (⅓ c) Sorghum Flour, 50g (⅓ c 1 tbsp) Millet Flour, 50g (⅓ c) White Rice Flour, 50g (⅓ c 1 tbsp) Sweet Rice Flour, 50g (⅓ c 1 tbsp) Tapioca Starch, 2 tbsp Baking Powder

Add to the batter the Sifted Flours and 1 tsp vanilla extract

Fold In All the Ingredient: Gently fold the fat, flour, and egg whites into the batter until the ingredients have disappeared.

Pour the batter into a prepared 9” to 10” inch lined and round cake pan. Spread the batter evenly in the pan with a spatula.

Preheat the Oven at 350℉  (170 °C)

Bake the cake for 30-40 minutes: Check after 30 minutes to see if the cake is done. 

Cool the Cake down. Release the cake from the pan after 20 min. Run a cake knife around the sides of the cake and the pan. Invert the cake carefully onto the cooling rack. Allow the cake to cool completely for approximately 1 hour before assembling the cake.