This delicious sponge-based cake has a filling of banana, caramel and cream. Great for a special occasion.
English closed captions courtesy of Daniel Bartolo.
Ingredients
For the sponge
250 g (8 oz) butter, room temperature cut into pieces
250 g (8 oz) caster sugar
250 g (8 oz) self-raising flour
5 eggs
2 ripe bananas
2½ tsp baking powder
For the caramel
400 g (14 oz) condensed milk (sweet)
125 g (4 oz) brown sugar
125 g (4 oz) butter
For the filling
284 ml (10 fl oz) whipping cream
1 firm banana
Cocoa powder for dusting the cake
Instructions
Prepare the sponge
Cream together the butter and sugar.
Mash the ripe bananas until you have a puree and add it to the mixture. Beat well.
Add the eggs one a a time, beating well after each egg.
Sift in the baking powder and the flour. Beat well to give a smooth batter.
Grease two 20 cm (8") baking tins and line the bottoms with baking paper. Divide the mixture equally between the two tins and spread the batter evenly.
Bake at 170°C (340°F) for 30-40 minutes.
Remove from the oven and leave the cakes to cool for 5 minutes before removing from the tins.
Place the cakes on a wire rack to cool completely.
Prepare the caramel
Melt the butter in a pan and add in the sugar. Keep stirring until the mixture starts to foam.
Add in the condensed milk, bring to a simmer and continue to cook with stirring for about 5 minutes until the caramel thickens.
Remove from the heat and allow to cool for about 10-15 minutes.
Prepare the cake
Whip the cream and thinly slice the banana.
When the caramel is thick enough pour it onto one half of the cake and spread evenly.
Apply a layer of the sliced banana, then spread on about half the whipped cream.
Place the other half of the sponge on top and decorate the top of the cake with any remaining caramel and the remaining cream. Dust with cocoa powder to finish.
Titli's Tips
If you don't have two cake tins you can always bake one large sponge cake and cut it in half.
