Cake: —–
1/2 c All-purpose flour
3/4 c Sugar
1/4 c Cocoa powder
1 ts Baking powder
1/4 ts Salt
3 lg Eggs
2 tb Water
1 ts Vanilla extract
2 Bananas
Cream filling: —–
3/4 c Sugar
1/3 c Cornstarch
1/2 ts Salt
2 c Milk
2 lg Eggs
2 tb Margarine — solid
1 ts Vanilla extract
Powdered sugar — optional
Whipped cream — optional
Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease
again. Preheat oven to 375 degrees.
1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking
powder and salt. Set aside. 2. In large mixing bowl, beat egg whites at
high speed until soft mounds form. Gradually add 1/4 cup sugar and continue
beating until stiff peaks form. 3. Combine egg yolks, water and vanilla.
Add to dry ingredients and beat one minute at medium speed. Fold into the
egg whites using rubber spatula. 4. Spread mixture into prepared pan; bake
for 12 to 15 minutes. Remove from pan immediately and cool. 5. Cut cake in
half crosswise to make two 9 x 6-inch layers. Spread one layer with
filling. Top with bananas and place second layer on top of bananas.
IMPORTANT: Chill 6 hours to overnight. 6. Just before serving, sprinkle
with sifted powdered sugar or serve with sweetened whipped cream.
FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually
add 2 cups milk and cook over medium heat, stirring constantly, until
mixture is very thick. Blend 1/2 cup of the hot mixture into 2 eggs that
have been slightly beaten; add back to saucepan. Cook 2 minutes longer,
stirring constantly. Blend in margarine and vanilla. Cover and chill
thoroughly before using to fill cake layers.
Yields
1 Servings