My favourite cake

My favourite cake

Prepare this cake, enjoy eating it and then you can say for sure this phrase: My favorite cake! Sara Jampel stressed that if you follow the instructions mentioned below you’ll have an impressive, towering dessert. There is only one problem: it will be so impresively delicious that maybe not a piece will be left for you by other dessert fans.


Ingredients for 8 to 10 serves are:10 1/2 tablespoons  unsalted butter, softened
1 2/3 cups sugar, divided
1 1/3 cups (170 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 pinch salt
5 large eggs, separated
1/3 cup whole milk
1/3 to 1/2 cups unsweetened coconut flakes
1 cup heavy cream
1 vanilla bean
1 to 2 bananas, sliced


Preheat the oven to 350° F and place a rack in the middle. Line a 9- by 13-inch baking pan with parchment paper, allowing some to drape over the sides of the pan. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2/3 cup of the sugar until light and creamy, about 3 minutes. Working on low speed, add the flour, baking powder, spices, and salt and mix well. Mix in the egg yolks and the milk until combined, then scrape the batter into the prepared pan. Clean and thoroughly dry the bowl of a stand mixer fitted with the whisk attachment. Pour in the egg whites, making sure there are no specks of yolk, and add the remaining 1 cup of sugar. Beat to soft peaks—be patient, it will happen. If the egg whites aren’t reaching soft peaks, wait until the mixture ribbons back onto itself. Spread this carefully on top of the cake layer.

Bake for 25 minutes, or until the meringue is golden brown and puffed. About 15 minutes through baking, cover the meringue with coconut flakes. Cool the cake in the pan on a wire rack.

Meanwhile, make the whipped cream: Pour the cream into a medium bowl and scrape in the vanilla seeds, discarding the pod. Beat to soft peaks with an electric mixer, about 3 minutes. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on your serving tray of choice and cover with the cream and banana slices.

Place the other half, meringue side up, on top. Place the cake in the refrigerator to chill and soften for 1 hour before serving.


Recipe by: Sweet Paul Magazine

Photo credit: James Ransom


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