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Banoffee cake recipe
Jan. 30th, 2010 07:59 pmAs per request of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cheekychipmunk and pujaemuss here's my recipe for Banoffee cake. This is purplegirl23's favourite cake and so it comes highly recommended.
It's basically the recipe from here modified a little.
Ingredients
For the cake:
200g self raising Flour
200g caster sugar
4 eggs, beaten
200g softened Butter
2 mashed, ripe bananas
1tsp baking powder
2tbsp Milk
1tsp vanilla essense
For the butter-cream icing:
125g Butter (We find Kerrygold makes really nice buttercream icing)
300g Icing Sugar
1tsp Vanilla Essence
2tbsp milk
For the toffee
One can condensed milk
Also for the filling
1 Banana, sliced
To make the cake:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the butter-cream icing:
In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
To make the toffee
Pour the condensed milk into a large bowl and microwave until it has a thick toffee like texture. Microwave in bursts to ensure it doesn't spill over, taking out periodically to mix so it has an even consistency and to check it's thickness. Be warned the condensed milk will expand to 5-6 times it's volume when heated so put it into a large container. The advantage of doing it in a microwave over the traditional boiling the tin in water method is you can stop it once you get it to the right thickness, make it too thick and you won't be able to spread it at all.
To finish:
Spread the toffee over the top of one cake then, cover that with the sliced banana. Spread the butter-cream icing over the bottom of the other cake, and then sandwich them together. Cover the with any left over toffee and the rest of the butter cream icing.
Eat, enjoy :)
cheekychipmunk and pujaemuss here's my recipe for Banoffee cake. This is purplegirl23's favourite cake and so it comes highly recommended.It's basically the recipe from here modified a little.
Ingredients
For the cake:
200g self raising Flour
200g caster sugar
4 eggs, beaten
200g softened Butter
2 mashed, ripe bananas
1tsp baking powder
2tbsp Milk
1tsp vanilla essense
For the butter-cream icing:
125g Butter (We find Kerrygold makes really nice buttercream icing)
300g Icing Sugar
1tsp Vanilla Essence
2tbsp milk
For the toffee
One can condensed milk
Also for the filling
1 Banana, sliced
To make the cake:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the butter-cream icing:
In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
To make the toffee
Pour the condensed milk into a large bowl and microwave until it has a thick toffee like texture. Microwave in bursts to ensure it doesn't spill over, taking out periodically to mix so it has an even consistency and to check it's thickness. Be warned the condensed milk will expand to 5-6 times it's volume when heated so put it into a large container. The advantage of doing it in a microwave over the traditional boiling the tin in water method is you can stop it once you get it to the right thickness, make it too thick and you won't be able to spread it at all.
To finish:
Spread the toffee over the top of one cake then, cover that with the sliced banana. Spread the butter-cream icing over the bottom of the other cake, and then sandwich them together. Cover the with any left over toffee and the rest of the butter cream icing.
Eat, enjoy :)
