Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Cake: -----
- 1/2 c. All-purpose flour
- 3/4 c. Sugar
- 1/4 c. Cocoa pwdr
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 3 lrg Large eggs
- 2 Tbsp. Water
- 1 tsp Vanilla extract
- 2 x Bananas Cream filling: -----
- 3/4 c. Sugar
- 1/3 c. Cornstarch
- 1/2 tsp Salt
- 2 c. Lowfat milk
- 2 lrg Large eggs
- 2 Tbsp. Margarine -- solid
- 1 tsp Vanilla extract Powdered sugar -- optional Whipped cream -- optional
Direcciones
- Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again. Preheat oven to 375 degrees.
- 1. Combine in small mixing bowl the flour, 1/2 c. sugar, cocoa, baking pwdr and salt. Set aside.
- 2. In large mixing bowl, beat egg whites at high speed till soft mounds form. Gradually add in 1/4 c. sugar and continue beating till stiff peaks form.
- 3. Combine egg yolks, water and vanilla.
- Add in to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula.
- 4. Spread mix into prepared pan; bake for 12 to 15 min. Remove from pan immediately and cold.
- 5. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with filling. Top with bananas and place second layer on top of bananas.
- IMPORTANT: Refrigerate6 hrs to overnight.
- 6. Just before serving, sprinkle with sifted powdered sugar or possibly serve with sweetened whipped cream.
- FILLING: Combine 3/4 c. sugar, cornstarch and salt in saucepan. Gradually add in 2 c. lowfat milk and cook over medium heat, stirring constantly, till mix is very thick. Blend 1/2 c. of the warm mix into 2 Large eggs which have been slightly beaten; add in back to saucepan. Cook 2 min longer, stirring constantly. Blend in margarine and vanilla. Cover and refrigeratethoroughly before using to fill cake layers.
