I Had A Bit Of A Situation On My Hands
It was my Dads birthday and we had no cake!
Mum had asked if I could cook a meal over at ours for Dads birthday (I have no idea why my social butterfly of a Mum couldn’t do it herself, but I agreed). It was only going to be the six of us, so it wasn’t a big deal.
Chatting to Mum on the afternoon of Dads birthday I asked what cake she had planned and she hesitated before saying that she thought I was sorting the cake…At this point, my brain went into overdrive as birthdays are not proper birthdays without cake (although my Dad wouldn’t see it like that as he isn’t arsed about his birthday one way or another and probably had no idea that it actually was his birthday!).
The Cogs Went Into Overdrive
I worked out that I had less than three hours to knock up a cake, so I frantically searched through the kitchen cupboards and fridge for inspiration.
I had the ingredients for a vanilla Victoria sponge, condensed milk, cream, bananas and chocolate; all the ingredients I needed to make a Banoffee cake, using the vanilla sponge in place of the biscuit base.
The Banoffee Cake Was Perfect For Dad
It took just a couple of hours to bake and put together and although it was a last minute cake, no one could tell. Although we had no candles…Which reminds me I really must get some in, as you never know when you need them.
Banoffee Cake – A Simple Emergency Birthday Cake Solution!
A basic vanilla Victoria sponge layered with caramel, slices of banana and fresh cream finished off with a sprinkling of grated chocolate.
For The Sponge:
- 4 eggs (Weighed in their shells.)
- Equal amount to the weight of the eggs. Caster sugar
- Equal amount to the weight of the eggs. Soft margarine
- Equal amount to the weight of the eggs. Self raising flour
- Pinch of salt
- Vanilla extract or flavouring
- 1 tin Condensed milk (Boiled to make caramel.)
- 3 – 4 Bananas – sliced
- 200 ml Double cream (Whipped until it forms stiff peaks.)
- Chocolate (Grated for decoration.)
- Put the sugar and margarine into a bowl and cream together until they are pale in colour.
- Add a few drops of vanilla extract or essence and cream a little longer.
- Sift the flour together with the pinch of salt.
- Add a good spoon of flour along with one egg and beat well. Add the other eggs one at a time along with a spoon of flour, beating well between each addition.
- Once you have added all the eggs you may have some flour left over, carefully fold it into the mixture.
- Carefully spoon the mixture into two previously lined and greased 8 inch cake tins. And bake for approximately 25 – 30 minutes in an oven preheated to 180 C.
Check the cakes after 25 minutes. When done the cake will spring back when you gently press your finger to the top. It will also start to pull away from the tin around the edges
If the cakes not done after 25 minutes, return to the oven for a further 5 minutes before checking again.
- Once done, allow to sit in the tins for a couple of minutes before carefully turning out onto a wire rack to cool.
- Once cool p;ace the bottom half on a plate and cover with half the caramel, enough banana slices to cover the caramel and then half the cream.
Gently place the second cake on top of the first and cover with the remaining caramel, banana slices and whipped cream.
Finish with a sprinkling of grated chocolate.
To make caramel from condensed milk, just pop the tin into a pan of simmering water and simmer for an hour and a half. Taking care never to let the pan boil dry….Adding a good dash of vinegar to the water will help protect your pan from staining. You can always make your own caramel from scratch if you like, but I find boiling up a can of condensed milk far more convenient.
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