Makes one 4-layer, 9 inch cake
2 cups sifted cake flour
1 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp Xanthan gum (purchase at specialty bake shop)
1/2 cup corn oil (gives cake better texture)
1 cup mashed, very ripe bananas (2-3 bananas)
2 tsp vanilla
1/3 cup buttermilk
2 egg yolks
2 egg whites
1 tsp cream of tartar
1/2 cup granulated sugar
Preheat oven to 325 degrees
Grease and flour two 9-inch round cake pans
To make the cake:
In a large bowl, sift together sifted cake flour, sugar, baking powder,
baking soda, salt, and xanthan gum.
Add corn oil, mashed bananas and vanilla. Beat 1 minute with electric mixer.
Add buttermilk and egg yolks and beat another minute.
To make the Meringue:
In a separate bowl, with clean beaters, beat egg whites lightly. Add cream of tartar
and, while continuing to beat, add sugar gradually. Beat until a stiff meringue
forms. Fold the meringue gently into cake batter (underfolding will leave streaks;
overfolding will make the cake tough).
Pour into prepared pans. Bake until toothpick inserted in center comes out clean,
about 30 minutes.
Cool cake on racks. Freeze the layers for 24 hours before frosting. It
makes them easier to work with.
Split each layer horizontally to make a total of four layers.
Use Pastry Pride Non-dairy ready to whip topping (net wt 2.lbs) to frost cake. It is found at specialty bake shops and is far easier to use than mixing your own whipped frosting (you have to add stabilizers otherwise). Simply whip this up just as you would fresh whipping cream. This whipped topping doesn't slide off the cake and tastes divine!
Place sliced bananas in between layers and frost with whipped topping. Cake
will have four layers, each with bananas.