• Prep Time 40 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Hard
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • (A):
  • 6 eggs
  • 1 egg yolk
  • 100g castor sugar
  • 150g icing sugar
  • 1/8 tsp lemon yellow colouring
  • 300g bananas (pisang emas), mashed
  • 1/4 tsp banana essence
  • (B) Sift together:
  • 250g plain flour
  • 1 tbsp corn flour
  • 2 tbsp milk powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp double-action baking powder
  • (C) Combine:
  • 100g melted butter
  • 180ml corn oil
  • Topping:
  • 200g whipping cream
  • 150g rich fresh cream
  • 30ml cold water
  • 2 bananas, peeled and cut at an angle into 8 slices
  • Toasted almond slices
  • Apricot gel for Glaze


  1. Preheat oven to 180 ºC. Grease sides and line base of a cake tin with greaseproof baking paper.
  2. Place ingredients (A) in a large mixing bowl and whisk with an electric beater until light and creamy. Add in mashed bananas and blend well. Stir in sifted dry ingredients (B) carefully and mix well.
  3. Add in combined ingredients (c) gradually and stir well.
  4. Pour cake batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until cake is cooked through when tested with a skewer. Leave cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  5. For topping: Combine both types of cream with the cold water and whip at high speed until it turns stiff. Do not over-beat.
  6. To assemble the cake: Slice off the top layer of the cake, then cut the cake into three layers.
  7. Place the first layer on a rotating cake disc. Spread a thin layer of cream across the top. Place the second layer over this and spread a thin layer of cream on it.
  8. Put the last layer of cake in place and press the top lightly with the palm of the hand to hold the layers down. Spread a layer of cream over the top and around the sides of the cake.
  9. Turn the cake disc round and sprinkle the sides with toasted almond slivers.
  10. Pipe rosettes of cream on the top of the cake. Top each rosette with a thin slice of banana, then brush lightly with apricot gel. Chill cake in the refrigerator for one hour before slicing.

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