Ingredients
- 4 eggs (lightly beaten)
- 2 eggs seperated
- 475 ml milk
- 270 gr sugar
- 250 gr cake flour
- 240 ml milk
- 230 gr butter softened
- 200 gr sugar
- 160 ml buttermilk
- 150 gr mashed bananas
- 100 gr sugar
- 80 ml salad oil
- 60 gr almonds (sliced)
- 40 gr flour
- 32 gr cornstarch
- 26 gr sugar
- 10 gr vanilla
- 5 gr baking soda
- 5 gr baking powder
- 1 gr salt
- 1 gr almond extract
Beat egg whites until very stiff; add one third c. sugar to make a stiff meringue. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, & salt. Make a well in the center of the dry ingredients and add the oil, bananas, one third c. milk & vanilla; beat 1 min. Add one third c. milk and egg yolks; beat 1 min. Fold in meringue and nuts. Pour into 2, 23 cm round, layer pans that have been well greased and floured. (May use a 9x13 pan) Bake at 180ºC for 30-35 minutes for layers, 40-45 minutes for rectangle pan. Remove from oven, cool in pans for 5 minutes, then turn out onto a rack to finish cooling. When cool, split layers into 2 each so you have a total of 4 layers of cake. Place 1st layer on serving platter and proceed with assembly.Directions continued part 2.
