Banana Birthday Sponge Cake

An amazingly delicious cake for a family celebration! I made this cake for my daughterʼs birthday and I have to say it turned out great! Very tender, moist, not cloying and quite non-greasy for a cake. Try it!
cook time: 2h 20 min
Caleb Huxley
Banana Birthday Sponge Cake

Nutrition Facts (per serving)

247
Calories
11g
Fat
32g
Carbs
4g
Protein

Ingredients (15 portions)

Basic:

Wheat flour 1 tbsp
Butter 10 g

For the biscuit:

Chicken eggs 8 pc
Sugar 2 cup
Wheat flour 2 cup

For cream:

Sugar 4 tbsp
Sour cream 800 ml
Vanillin 1 g

For the cake layer:

Bananas 4 pc

For the glaze:

Chocolate 100 g
Milk 20 ml
Butter 50 g

For decoration:

coconut flakes 10 g

Recipe instructions

Step 1

Step 1
Required ingredients. I baked this cake for a childrenʼs birthday for 10 children. If you are counting on fewer guests, reduce the amount of ingredients by 2 times, since the website is very convenient to do this

Step 2

Step 2
Beat the eggs into a deep container; for better beating, they should be well cooled

Step 3

Step 3
Add sugar

Step 4

Step 4
Beat with a mixer for about 5-7 minutes until the mass doubles and thickens and the sugar dissolves.

Step 5

Step 5
Add flour in portions and mix using a mixer at low speed or using a spatula. We need the same air bubbles to remain in the dough that will make it airy

Step 6

Step 6
I used special dough attachments

Step 7

Step 7
Grease the mold with butter and sprinkle with flour. If you doubt that the dough will stick, it is better to cover it with baking paper

Step 8

Step 8
Pour the dough into the prepared form and place it in an oven already preheated to 180 degrees for 35 minutes (if you have reduced the amount of ingredients, then for 25-30 minutes)

Step 9

Step 9
We determine readiness with a wooden toothpick — it should be dry.

Step 10

Step 10
We remove the biscuit from the mold and let it cool, and only after it has completely cooled down will we work with it further

Step 11

Step 11
While our sponge cake is cooling, it’s time to prepare the cream — it can be anything you like, but I think sour cream is ideal here, which, by the way, is very easy to prepare

Step 12

Step 12
Add sugar to sour cream (preferably thicker and not sour)

Step 13

Step 13
Add a packet of vanillin or vanilla sugar

Step 14

Step 14
Mix well — and the cream is ready, the sugar should completely dissolve

Step 15

Step 15
Cut off the top of the cooled sponge cake — this will be the lid of the cake.

Step 16

Step 16
Carefully remove the middle

Step 17

Step 17
Lubricate the base with cream

Step 18

Step 18
Then we place the whole bananas directly — I saw the idea on our wonderful website)

Step 19

Step 19
Fill the empty spaces with biscuit pieces

Step 20

Step 20
Lubricate with cream

Step 21

Step 21
Place pieces of remaining biscuit on top

Step 22

Step 22
Lubricate with the remaining cream

Step 23

Step 23
Cover the cake with a lid

Step 24

Step 24
Now letʼs prepare the icing — you can make it from cocoa, but I prefer chocolate icing

Step 25

Step 25
Add a little milk to the chocolate

Step 26

Step 26
Melt in a water bath, preferably in a water bath rather than in the microwave

Step 27

Step 27
At the same time, melt the butter using any available method.

Step 28

Step 28
The chocolate should be completely melted and runny.

Step 29

Step 29
Now add melted butter little by little to the chocolate and mix

Step 30

Step 30
The glaze is homogeneous, shiny and very fragrant.

Step 31

Step 31
Cover the cake with icing

Step 32

Step 32
Decorate to your liking — I sprinkled with coconut flakes. Refrigerate for soaking for at least 4-5 hours, preferably overnight

Step 33

Step 33
I prepared a cake for a childrenʼs anniversary — thanks to the fact that all the ingredients are simple and natural, I gave it to even the youngest guests without fear

Step 34

Step 34
It looks so beautiful in cross-section — the kids really like it

Step 35

Step 35
Enjoy your tea!

Additional rubrics

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