Thursday, 22 March 2012

Banana Fudge Layer Cake

It was my lovely Colombian housemate birthday last week and as he loves cake, I thought I would make a celebration cake. I was spoilt for choice when attempting to decide what I was going to bake and looked at several of my Nigella books (Feasts, How to be a domestic goddess and Kitchen) for inspiration. However, I decided on making a cake from the Great British Bake Off (Series 2) as they have a lovely section on cakes and as I previously made a celebration cake from this book for my last placement I thought I would give the banana fudge layer cake a try. It was the first time I've baked using sandwich tins as usually I make a large cake then slice horizontally. Anyway here is how my there layered banana cake turned out:

I did have a tiny slice and it gets a thumbs up from me.

Recipe for banana fudge layer cake
For the sponge
175g unsalted butter softened
150 g caster sugar
25g light brown muscovado sugar
3 large eggs
175g self-raising flour
1/2 tea spoon vanilla essence
1 tablespoon milk, at room temperature

For the filling and topping
175g light brown muscovado sugar
150g unsalted butter
75g double cream
2 ripe medium bananas

Preheat the oven to 180c/ gas mark 4/ Put the soft butter into a mixing bowl and beat with a wooden spoon or an electric mixer until creamy. Gradually beat in the 2 sugars and beat well until the mixture turns paler in colour and becomes light and fluffy in texture.
Gradually add the eggs, beating well after each addition; add a tablespoon of the flour with the last portion of egg to prevent the mixture from curdling. Sift the remaining flour into the bowl and fold into a mixture with a large metal spoon. Combine the vanilla extract with the milk and fold in.
Divide the mixture equally among the 3 prepared tins and spread evenly. Bake for 18 to 20 minutes or until light golden brown and just firm to the touch; if necessary, rotate the tins after 15 minutes in the oven so the cakes cook evenly. Run a round-bladed knife inside around the inside of each tin, then turn out the sponges onto a wire rack. Leave to cool completely.
Meanwhile, make the fudge mixture. Put the sugar, butter and cream into a medium pan and set over a low heat. Stir frequently until the butter has melted. Ten up the heat slightly and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan.
Remove from the heat and stir vigorously seconds. Leave to cool, occasionally giving the mixture a gentle stir. It is ready to use once it has become spreadable (may need to put it in the fridge to thicken the mixture).
Spread one-third of the fudge mixture on top of each cake; select one to be the top layer and swirl the fudge decoratively with a round bladed knife. Slice the bananas very thinly and arrange on top of the fudge on the 2 other layers. Sandwich the layers together with the swirled fudge layer on top. Store in an airtight container and eat within 4 days.


1 comment

  1. Banana Fudge Cake sounds and looks divine!



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