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Cherry Banana Sponge Cake Dessert Recipe
|Pitted dark sweet cherries||17 Ounce, drained (1 Can, Reserve Liquid)|
|Apricot preserves||3 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Bananas||4 Medium (Use Yellow Ones)|
|Orange juice||2 Tablespoon|
|Sponge cake layers||2 (9 Inch Each)|
Serving size: Complete recipe
Calories 2806 Calories from Fat 865
% Daily Value*
Total Fat 98 g151.3%
Saturated Fat 58.1 g290.7%
Trans Fat 0 g
Cholesterol 635.3 mg
Sodium 1074.3 mg44.8%
Total Carbohydrates 463 g154.3%
Dietary Fiber 23.5 g94.2%
Sugars 282.3 g
Protein 30 g59.4%
Vitamin A 90.9% Vitamin C 127.4%
Calcium 46.7% Iron 60.9%
*Based on a 2000 Calorie diet
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.