Toffee Banana Cake

From Y3K Recipes Issue no.13 - July/August 2003.
Copyright of Y Three K Publisher. All rights reserved.











(a) Cake base:
1 1/2 cups Marie biscuits (milled)
190g butter
Method:
1. Melt butter over medium heat and add in milled biscuits till it is evenly mixed.
2. Press crumbs mixture firmly into the base of a 9 inches detachable mould. Chill it.

(b) Cake:
Ingredient A:
5 egg yolks
75g brown sugar
300g plain flour
35g corn flour
1 tsp baking powder
250ml water
1/2 tsp vanilla essence
80ml corn oil
Ingredient B:
5 egg whites
1/2 tsp cream of tartar
75g brown sugar
Method:
1. Mix well ingredient A.
2. In a mixing bowl, beat ingredient B till stiff.
3. Pour (1) into (2). Mix mixture with a wire balloon whisk till well combined.
4. Line three 9 inches round, shallow cake moulds with greaseproof papers. Pour in batter and level it.
5. Preheat oven at 180 degrees Celsius. Bake (4) till cooked through. Leave aside to cool.

(c) Toffee filling:
Ingredient A:
150g brown sugar
60g butter
125ml fresh milk
Ingredient B:
50g plain flour
A pinch of salt
250ml fresh milk
1/2 tsp vanilla essence
Ingredient C:
5 bananas (sliced)
Method:
1. Melt brown sugar and butter of ingredient A over medium heat, then stir in fresh milk.
2. Add in plain flour, salt and fresh milk, stir till thick. Add in vanilla essence and leave aside to cool.

(d) Frosting:
375ml whipping cream (must be very chilled)
Method:
Beat whipping cream with a mixer till smooth and has a thick consistency.

(e) To assemble:
1. Put (a) on a platter. Spread a layer of toffee filling on it.
2. Place second layer of cake on top. Spread a layer of toffee, then sliced bananas. Spread a layer of whipping cream.
3. Repeat step (2), then cover with third layer of cake.
4. Spread the frosting mixture evenly over cake. Top with toffee filling. Chill well before serving.