Banana Cake Royale Recipe
Canadian cuisine is one of the finest and richest in my opinion and I recommened that you try this awesome recipe of Banana Cake Royale that it has to offer. The Canadian Banana Cake Royale makes a yummy Dessert. Was it you or the fragrance of Banana Cake Royale that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
2 cups sifted all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup graham cracker crumbs (granular rather than fine)
1 teaspoon lemon juice
1/3 cup milk
1 1/3 cups sieved ripe banana (3 to 4 bananas)
2/3 cup vegetable shortening
2 teaspoons vanilla extract
2/3 cup sugar
3 egg yolks, well beaten
3 egg whites
1/2 cup sugar
Filling and Topping:
3 medium sized ripe bananas
Pineapplejuice
Sweetened Whipped Cream
1/2 cup walnuts, chopped
Directions
Blend the flour, baking powder, baking soda, salt, and graham cracker crumbs; set aside.
Add lemon juice to milk and stir in the sieved banana; set aside.
Blend shortening and extract.
Add the 3/4 cup sugar gradually, creaming until fluffy.
Add the beaten egg yolks in halves, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and banana-milk mixture in thirds to creamed mixture.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn batter into 3 prepared 8-inch layer cake pans.
Bake at 350°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Cool completely.
For filling and topping, peel bananas and cut into slices; dip slices into pineapple juice.
Place one cooled cake layer on serving plate and spread about one third of the Sweetened Whipped Cream over it.
Arrange one third of the banana slices over the cream.
Cover with the second layer and repeat procedure.
Cover with third layer, spread remaining whipped cream over, and arrange remaining banana slices and chopped walnuts attractively on top.
Add lemon juice to milk and stir in the sieved banana; set aside.
Blend shortening and extract.
Add the 3/4 cup sugar gradually, creaming until fluffy.
Add the beaten egg yolks in halves, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and banana-milk mixture in thirds to creamed mixture.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn batter into 3 prepared 8-inch layer cake pans.
Bake at 350°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Cool completely.
For filling and topping, peel bananas and cut into slices; dip slices into pineapple juice.
Place one cooled cake layer on serving plate and spread about one third of the Sweetened Whipped Cream over it.
Arrange one third of the banana slices over the cream.
Cover with the second layer and repeat procedure.
Cover with third layer, spread remaining whipped cream over, and arrange remaining banana slices and chopped walnuts attractively on top.
