Banana Custard Cake, Tammy's - Master Cookbook Recipe # 203

Name: Banana Custard Cake, Tammy's - Master Cookbook Recipe # 203
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12-14
Cuisine: Southern
Ingredients: 1/2 cup shortening; 1-1/2 cups granulated sugar; 3 large eggs, separated (yolks and whites); 3 ripe bananas, mashed; 1/2 cup buttermilk; 2 cups self-rising flour; 1 tsp vanilla extract; 32 oz. heavy cream (non-sweetened, for icing)

This show-stopping cake is the ultimate treat for banana lovers. By folding in stiff-peaked egg whites, the cake layers become incredibly light and airy, providing the perfect foundation for a rich banana custard filling and a cloud-like whipped cream exterior. It’s essentially a gourmet Banana Pudding in cake form!

This is recipe #203 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 25 minTotal time: 55 min

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Ingredients

1/2 cup shortening
1-1/2 cups granulated sugar
3 large eggs, separated (yolks and whites)
3 ripe bananas, mashed
1/2 cup buttermilk
2 cups self-rising flour
1 tsp vanilla extract
32 oz. heavy cream (non-sweetened, for icing)

Instructions

Preheat: Preheat your oven to 350°F.
Cream & Mix: In a bowl, use an electric mixer to blend shortening and sugar until light and fluffy. Add the egg yolks, mashed bananas, and buttermilk; mix thoroughly.
Add Flour: Gradually incorporate the self-rising flour, stirring for 2 minutes to ensure a smooth batter. Transfer this mixture to a separate large bowl.
Whip Whites: Wash and dry your mixing bowl and beaters completely. Beat the 3 egg whites until they form stiff peaks.
Fold: Gently fold the whipped egg whites into the banana batter. Do this carefully to keep the air in the batter.
Bake: Pour the mixture into three greased and floured 8-inch or 9-inch round cake pans. Bake for approximately 25 minutes, or until a toothpick comes out clean.
Cool: Allow layers to cool in the pan for a few minutes, then invert onto parchment paper and wire racks to cool completely.
Assemble: Fill the layers with Master Cookbook Recipe # 204: Banana Custard and ice the top and sides with freshly whipped heavy cream.

Notes

Tammy's Tip: For the best results, make sure your mixing bowl is completely free of any oil or yolk before beating your egg whites, otherwise they won't reach those beautiful stiff peaks!