Cherry Banana Sponge Cake Dessert Recipe
There hasn't been an occasion when this Cherry Banana Sponge Cake Dessert recipe didn't receive rave reviews. A delicious Dessert, the Cherry Banana Sponge Cake Dessert completes your meal. This recipe will save you dollars which you have spent at Canadian restaurants for similar or perhaps inferior taste. It is always prepared with Fruits as the most essential ingredient. Once you try preparing this Cherry Banana Sponge Cake Dessert, I am sure you will be making it again!.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 can (17 oz.) pitted dark sweet cherries, drained (reserve liquid)
2 tablespoons cornstarch
3 tablespoons apricot preserves
1/8 teaspoon salt
1/4 teaspoon grated lemon peel
1 cup chilled heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4 medium sized all yellow bananas
2 tablespoons orange juice
2 sponge cake layers, 9 in. each
Directions
Add enough water to cherry syrup to yield 1 cup.
Stir a small amount of the syrup into cornstarch in a saucepan; blend until smooth.
Mix in apricot preserves.
Add remaining cherry syrup and salt; bring to boiling and boil 3 minutes, stirring constantly.
Stir in lemon peel and cherries (reserve about 12 for garnish); cool and chill.
Just before assembling cake, whip cream until soft peaks are formed; with final few strokes, blend in the confectioners' sugar and extracts.
Set in refrigerator.
Cut 3 of the bananas in half crosswise; slice each half lengthwise into 3 or 4 petals; drizzle with orange juice.
Slice remaining banana into 1/4 inch slices and mix into cherry filling.
Place one cake layer on serving plate and spoon on the filling; top with second cake layer.
Arrange banana petals around top edge of cake and pile whipped cream in the center.
Garnish with a ring of reserved cherries.
Stir a small amount of the syrup into cornstarch in a saucepan; blend until smooth.
Mix in apricot preserves.
Add remaining cherry syrup and salt; bring to boiling and boil 3 minutes, stirring constantly.
Stir in lemon peel and cherries (reserve about 12 for garnish); cool and chill.
Just before assembling cake, whip cream until soft peaks are formed; with final few strokes, blend in the confectioners' sugar and extracts.
Set in refrigerator.
Cut 3 of the bananas in half crosswise; slice each half lengthwise into 3 or 4 petals; drizzle with orange juice.
Slice remaining banana into 1/4 inch slices and mix into cherry filling.
Place one cake layer on serving plate and spoon on the filling; top with second cake layer.
Arrange banana petals around top edge of cake and pile whipped cream in the center.
Garnish with a ring of reserved cherries.
