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Ingredients
Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking
powder
1/2 teaspoon baking soda
7 large eggs, separated
1/2 teaspoon cream of
tartar
2 ripe bananas
1 1/2 cups granulated
sugar
1/2 cup oil
Caramel Topping &
Banana Garnish
4 oz. (1/2 stick) butter
1/2 cup packed brown sugar
1/4 cup milk
1 cup confectioner's
(powdered) sugar
2 ripe bananas, peeled
and sliced
Directions
Preheat oven to 325° F.
Cake
Sift flour, baking
powder and baking soda into a medium-sized mixing
bowl. In another medium mixing bowl, beat egg whites
with a handheld electric mixer until mixed, then add cream of tartar and continue
beating until stiff peaks are formed.
In an electric mixer
bowl, mash 2 bananas on low-medium speed until
creamy. Add egg yolks, sugar and oil, and beat
again until creamy. Add sifted flour mixture and mix until
blended. Remove bowl from electric mixer, then
gently fold in egg
whites with a rubber spatula until blended.
Pour mixture into a greased
(using butter or nonstick spray) angel food cake pan and
bake for 55 minutes. Allow cake to cool in pan. Once
completely cooled, run a table knife or thin metal spatula around the
outer edges and center section of cake to
loosen from the pan, then place your hand below the
bottom insert of cake pan and gently push upward to
release the cake.
Lift from the cake pan insert and transfer to a cake
platter or plate. Slice and serve each piece with
banana slices and caramel topping.
Caramel Topping & Banana
Garnish
Place butter and brown
sugar in a medium sauce pan and melt over medium heat,
stirring constantly. Stir
in milk and confectioners' sugar and stir until
fully blended and smooth and slightly thickened
(about 1-2 minutes). Remove from heat. Arrange banana
slices around cake and drizzle caramel sauce over
cake and bananas. |
