Whole Banana Wrap Cakes

Name: Whole Banana Wrap Cakes
Yield: 18cm OR Smaller Round Cake Tin
Cuisine: British
Ingredients: 4 Eggs *room temperature, separated Whites and Yolks; 90 g (100 ml) Caster Sugar; 70 g (120 ml) Plain Flour; 2 tablespoons Corn Starch Flour; 20 g Butter *melted; 1/2 teaspoon Vanilla; 2 tablespoons Water; 2 tablespoons Sugar; 1 cup Thickened Cream; 1 tablespoon Caster Sugar; 1 teaspoon Lemon Juice *optional; 4 Bananas *1 Banana for each cake

Hiroko Liston @hirokoliston

Melbourne, Australia

This cake is very popular in the region in Japan where I grew up. I have never made it as I always bought it from stores. When my children were young, we lived there for a short period of time, and my children fell in love with this cake. It’s a very simple cake consisting of a slice of Sponge Cake, whipped Cream and a whole Banana. I made it for the first time today. It brought back a lot of memories.

Hiroko Liston @hirokoliston

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Ingredients

18cm OR Smaller Round Cake Tin

Sponge Cake
4Eggs *room temperature, separated Whites and Yolks
90 g (100 ml)Caster Sugar
70 g (120 ml)Plain Flour
2 tablespoonsCorn Starch Flour
20 gButter *melted
1/2 teaspoonVanilla
Syrup
2 tablespoonsWater
2 tablespoonsSugar
Filling
1 cupThickened Cream
1 tablespoonCaster Sugar
1 teaspoonLemon Juice *optional
4Bananas *1 Banana for each cake

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Steps

1

Preheat oven to 170℃. Line the base and sides of a 18cm OR smaller round cake tin with baking paper. *Note: The cake needs the hight as you will slice it into 4 pieces, about 1cm thin.
2

Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
3

Blend Corn Starch Flour and Wheat Flour. Gradually sift the flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined.
4

Pour the mixture into the prepared tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched. Turn out on a wire rack. Carefully peel away baking paper, cover with a tea towel (to stop drying out too much), and leave to cool.
5

Slice the cooled Sponge Cake about 1cm thin. Make 4 slices and use the rest of the cake, if there is any, for something else.
6

To make Syrup, place Water and Sugar in a small heat-proof bowl. Heat in the microwave and bring to the boil. Mix well and set aside.
7

In a mixing bowl, whip Thickened Cream and Caster Sugar until soft peaks form, add Lemon Juice, and mix well.
8

Thinly spread the whipped Cream over each slice of Sponge Cake, place a peeled whole Banana that needs to be cut slightly shorter than the diameter of the sponge, cover the Banana with Cream, and wrap it.
9

You can enjoy it straight away. My children used to eat it like a hot dog.
10

*Note: For the better presentation, it’s a good idea to wrap the cakes with plastic food wrap, and leave them in the fridge for 30 minutes before you serve, so that the cakes will stay in the form.