Wednesday, 2 February 2011


For the sponge cake:
4 Eggs
8 Tablespoons sugar
8 tablespoons plain flour
2 Teaspoons baking powder
¼ cup of olive or sunflower oil
1 teaspoon of vanilla 

For the first layer filling:
 Whipped cream
3 cups of sliced bananas

For the top chocolate cream:
200 ml single cream,
175 g bitter chocolate,

Whisk the eggs and sugar with an electric beater for 5 minutes. Add the flour, vanilla, baking powder and sunflower oil, beat again for 2 minutes. Brush a 26 cm diameter cake tin with some olive oil. Pour the mixture into the tin. Bake in the preheated oven, at 180 C degree,for 30 minutes or until the cake becomes a golden colour. For a sponge cake you shouldn't open the oven to check it, but you can always check from the window if the cake is ok. After you think cake is baked, take the cake out. As i said do not open the oven while it is baking.To be sure the sponge cake is cooked, test the center with a thin wooden stick or whatever the wooden items you have avaliable in the kitchen. It should pull out gently from the sides. Wait for 15-20 minutes and let the cake cool down. After it has cooled down, turn the tin upside down and very gently remove the cake to a plate.
Horizontally slice the cake very gently into two layers.
(I sometimes make a thick vanilla pudding for the first layer. I will give the vanilla pudding recipe in the future.)
Today we will use a whipped cream filling. Spread enough whipped double cream on the first layer. Add the sliced bananas on top. Cover it with the other layer.
Chocolate cream:
Put the single cream in a small saucepan on a low heat and add all the chocolate, stir until melted. Let it cool down slightly and then pour it over the cake.


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