Banana Cream Layer Cake Recipe

Name: Banana Cream Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sifted flour; 1 1/2 tsp. double-acting baking powder; 3/4 c. cold water; 3 eggs, separated; lemon juice; 1 c. heavy cream, whipped and sweetened; 1/2 tsp. salt; grated rind of 2 lemons; 1 c. plus 2 Tbsp. sugar; 3 Tbsp. sugar

Servings: persons

1 1/2 c. sifted flour
1 1/2 tsp. double-acting baking powder
3/4 c. cold water
3 eggs, separated
lemon juice
1 c. heavy cream, whipped and sweetened
1/2 tsp. salt
grated rind of 2 lemons
1 c. plus 2 Tbsp. sugar
3 Tbsp. sugar

1
Sift together 3 times the dry ingredients.
2
Add water and lemon rind to egg yolks.
3
Beat until tripled in volume.
4
Add 1 cup plus 2 tablespoons sugar a little at a time, beating after each addition.
5
Add dry ingredients a little at a time, beating slowly with the beater.
6
Beat whites until foamy.
7
Add 1 1/2 teaspoons lemon juice and 3 tablespoons sugar.
8
Beat until soft peaks.
9
Fold into the flour mixture.
10
Pour into 2 ungreased cake pans.
11
Bake at 350u00b0 for 25 to 30 minutes.
12
Garnish with whipped cream and bananas on top.
13
Slice bananas and put layer between cake layers.

919

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. sifted flour, 1 1/2 tsp. double-acting baking powder, 3/4 c. cold water, 3 eggs, separated, and more.

Yes, Banana Cream Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cream Layer Cake

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