Banana Cream Cake Recipe

Ingredients for Banana Cream Cake

• 4 large eggs
• Caster Sugar
• Plain Flour
• Double Cream
• Bananas
• Shredded Coconut
• Lemon Juice
• Icing Sugar

How to Make Banana Cream Cake

1. Preheat oven to 190°C (375°F).
2. Grease and flour a deep 20cm (8-inch) round cake tin. Line the base with parchment paper.
3. In a large bowl, whisk together 4 large eggs and 200g (1 ½ cups) granulated sugar until pale, thick, and the mixture forms a ribbon when the whisk is lifted.
4. Gently fold in 200g (1 ¾ cups) all-purpose flour until just combined. Be careful not to overmix.
5. Pour batter into the prepared tin and level the top.
6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
8. Once cool, slice the cake horizontally into two layers.
9. Whip 200ml (1 cup) heavy cream with 50g (1/4 cup) powdered sugar until stiff peaks form.
10. Slice 3 ripe bananas and toss them gently with the juice of ½ a lemon.
11. Spread half of the whipped cream over the bottom cake layer. Top with the lemon-banana slices.
12. Place the second cake layer on top and frost with the remaining whipped cream.
13. Sprinkle generously with toasted coconut flakes.