Caramel and Banana Layer Cake

Being the party animals that we are, we decided to ask a couple of friends over to our place for New Years Eve.  Even though we were all still getting over the excess of food and goodies we had been consuming during the past week, I still wanting to make something yummy – and a little naughty for our New Years dessert. I’ve made this cake a few times now and the recipe is from Donna Hay’s Modern Classics 2.  This time I decided to add banana to the layers in the attempt to bring a little bit of goodness to an otherwise sweet and yummy dessert.

It was a lovely night, spent with some great friends.  Alas our toddlers partied more than we did, with the adults happy to sit back and watch them expend what seemed to be a never ending supply of energy…..  If only they could have passed some on to us, we were all in bed by 11pm!

I hope you are all having a great start to the year

xx

caramel and banana layer cake

1 1/4 cups plain flour

6 eggs

3 1/2 tablespoons caster sugar

3 1/2 tablespoons brown sugar

125g butter – melted

2 cups thickened cream

vanilla essence

2 tablespoons icing sugar

1 banana – sliced thinly

caramel sauce – cooled

Caramel Sauce

– 3/4 cup brown sugar

1 cup of single or pouring cream (I’ve also used thickened cream in the past and it has still turned out fine).

 

– Preheat oven to 180 degrees.  Line and grease a 18cm square tin

– Sift the flour three times and put aside.

– Put the eggs, caster sugar and brown sugar in a bowl and beat together for 8-10 minutes with an electric mixer until mixture is pale and thick and has tripled in size

– Sift flour over the mixture and fold together gently, then fold in the butter.

– Using a spoon, put mixture into tin, and bake for 25 minutes.

– While cake is baking, make caramel sauce by stirring together brown sugar and cream in a small saucepan over medium heat until the sugar has dissolved.  Increase the heat and simmer for around 8 minutes or until the sauce has thickened.  Let the sauce cool slightly in the saucepan, before transferring to another container and place in the fridge for 20 minutes to cool completely

– Cool cake in tin for 5 minutes and then turn onto a cake cooling rack – leave until completely cooled before slicing cake in half

– Beat together cream, drop of vanilla essence and 2 tablespoons of icing sugar until cream is whipped

– Spread half of cake with cream, cover with half of the banana slices, and half of the caramel sauce

– Carefully place top layer onto the cake and repeat.

– I like to leave this cake for an hour or so in the fridge, then remove around 15minutes prior to serving.  It’s best eaten the day of/day after making.

Strawberry Santas

I’ve been spending a little time on Pintrest lately…. ok, maybe a LOT of time.  It’s totally justified of course, Liam’s 2nd birthday is next month and I’ve been looking for party ideas.

I’ve come across photos of these cuties a few times, both on Pintrest and Facebook, and our Mum’s group Christmas Party on the weekend seemed like the perfect opportunity to give them a go.

There really isn’t much too them: Strawberries (the bigger the better), Whipped Cream (I add vanilla extract and icing sugar to mine) and dark chocolate chips.

Simply cut the strawberry in half, add a dollop of whipped cream (I used a piping bag), put the top of the strawberry back on (Santa’s hat) and add a couple of chocolate chips for his eyes.

These are super easy and yummy, and are a perfect snack on a hot day.

Too cute to eat!

Too cute to eat!

Throwback Thursday – McAlpin’s Sponge Sandwich

Even though I love to bake, I don’t seem to make a lot of sponges.  We had a heap of strawberries in the fridge and some cream, so I thought I’d give the McAlpins Sponge Sandwich a try.  The tins I used were a bigger than those suggested, so my sponges were a bit thin. I was happy with how they turned out. The colour was good and they had both risen evenly.  I cooked them on the same rack in the oven, which I’m not sure if you are supposed to do?To compensate for their height, I just put a thick layer of cream and strawberries in the middle which improved the overall appearance of the cake.

I didn’t get to try a piece, Scott took it to work the next day.  He said it went down well, but suggested adding a layer of strawberry jam to the cream and strawberry layer.. He is my biggest critic & always seems to have a suggestion on how I can improve!

Original Recipe

Original Recipe

Please click here for metric conversation table

McAlpins Sponge Sandwich

4 oz and 1 slightly rounded tablespoon of self raising flour

Pinch of salt

4 oz sugar

3 eggs

2 tablespoons of hot milk or water (I used hot milk)

600ml of thickened cream

1 1/2 teaspoons of vanilla essence

2 tablespoons of icing sugar

250g strawberries

  • Sift flour and salt
  • Separate whites and yolks of eggs
  • Place whites in a warm dry basin with a pinch of salt and beat until very stiff, then beat yolks in lightly (low mixer speed)
  • Add sugar and beat until sugar is dissolved and mixture is quite thick
  • Sift flour onto mixture and fold lightly through with a knife or a tablespoon
  • Fold in 2 tablespoons of hot milk or water
  • Divide mixture evenly between two 7 – 71/2 inch greased sandwich tins.
  • Bake in a very moderate oven for 15 – 18 minutes (I baked for 15 minutes in a 180 degree fan forced oven).
  • When cooked, turn cake onto a care wire covered with a cloth
  • Whip cream, vanilla essence and icing sugar together
  • Cut strawberries into thin slices
  • Once cake has cooled, spread cream on top of one cake, and cover with half the strawberries
  • Spread remaining cream and strawberries on top of cake – serve
Enjoy!

Enjoy!