Cherry Banana Sponge Cake Dessert Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCanadianCourseDessert
MethodFreeze ChillMain IngredientFruits
Interest GroupParty

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.

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