This recipe is best with
Recipe Ingredient
- (A):
- 6 eggs
- 1 egg yolk
- 100g castor sugar
- 150g icing sugar
- 1/8 tsp lemon yellow colouring
- 300g bananas (pisang emas), mashed
- 1/4 tsp banana essence
- (B) Sift together:
- 250g plain flour
- 1 tbsp corn flour
- 2 tbsp milk powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp double-action baking powder
- (C) Combine:
- 100g melted butter
- 180ml corn oil
- Topping:
- 200g whipping cream
- 150g rich fresh cream
- 30ml cold water
- 2 bananas, peeled and cut at an angle into 8 slices
- Toasted almond slices
- Apricot gel for Glaze
Instructions
- Preheat oven to 180 ºC. Grease sides and line base of a cake tin with greaseproof baking paper.
- Place ingredients (A) in a large mixing bowl and whisk with an electric beater until light and creamy. Add in mashed bananas and blend well. Stir in sifted dry ingredients (B) carefully and mix well.
- Add in combined ingredients (c) gradually and stir well.
- Pour cake batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until cake is cooked through when tested with a skewer. Leave cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- For topping: Combine both types of cream with the cold water and whip at high speed until it turns stiff. Do not over-beat.
- To assemble the cake: Slice off the top layer of the cake, then cut the cake into three layers.
- Place the first layer on a rotating cake disc. Spread a thin layer of cream across the top. Place the second layer over this and spread a thin layer of cream on it.
- Put the last layer of cake in place and press the top lightly with the palm of the hand to hold the layers down. Spread a layer of cream over the top and around the sides of the cake.
- Turn the cake disc round and sprinkle the sides with toasted almond slivers.
- Pipe rosettes of cream on the top of the cake. Top each rosette with a thin slice of banana, then brush lightly with apricot gel. Chill cake in the refrigerator for one hour before slicing.
