Ingredients
For the sponge cake:
• 4 large eggs (room temperature)
• 80 g (⅔ cup) cake flour (or all-purpose flour sifted 2x)
• 80 g (⅖ cup) granulated sugar
• 2 tbsp vegetable oil (neutral flavor like canola or sunflower)
• 2 tbsp milk
• 1 tsp vanilla extract (optional)
• ½ tsp lemon juice or white vinegar (for egg whites)
• Pinch of salt
For the filling:
• 200 ml (¾ cup + 1 tbsp) heavy whipping cream (cold)
• 1–2 tbsp powdered sugar (to taste)
• 1 whole ripe banana (peeled)
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