Banana Sponge
- 285g All Purpose Flour
- 4g Baking Soda
- 3g Fine Salt
- 1g Cinnamon Powder
- 110g Butter
- 215g Caster Sugar
- 100g Egg
- 85g Lemon Juice
- 425g Banana
- Sift together flour, baking soda, salt and cinnamon powder together. Use a fork to mash banana into puree. Mix milk and lemon juice. Set aside. Place butter and sugar in a stand-free mixer with a paddle attachment. Beat on high speed for 2 minutes until light and fluffy. Gradually add egg into mixture. Take turn to add sifted dry ingredients and milk/lemon juice mixture, mix to combine. Fold in mashed banana. Pour cake mix into lollipop cake mold. Bake at pre-heated oven at 180c for 20 minutes.
Inspiration Passion Dipping Glaze
- 245g PASSION FRUIT INSPIRATION
- 30g Deodored vegetable oil
- Melt Inspiration Passion and stir in vegetable oil. Use at 30c.
Assembly and finishing
Once the cake cool down, place lollipop stick in the cake. Keep in fridge for 20 minutes. Dip the cake pop into Inspiration Passion Dipping Glaze. Take out and gently tap away the excess of glaze. Decorate with desire toppings.
