Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For the Custard Filling:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Special Equipment Needed:
- 2 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Saucepan
- Wooden spoon
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. While the cakes are baking, make the custard filling. In a saucepan, heat the milk, heavy cream, and sugar over medium heat until it comes to a simmer.
8. In a mixing bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
9. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.
10. Remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine mesh strainer to remove any lumps.
11. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
12. Once the cakes are cool, place one cake layer on a serving plate. Spread the custard filling evenly over the top of the cake. Place the second cake layer on top of the custard filling.
13. Serve the cake immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 47g
Protein: 6g
Sodium: 300mg
Sugar: 28g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut sugar instead of granulated sugar for a lower glycemic index.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
Variations:
- You can add chopped nuts or chocolate chips to the cake batter for extra texture.
- You can add sliced bananas on top of the custard filling for a decorative touch.
- You can add a layer of whipped cream on top of the custard filling for a lighter option.
Tips and Tricks:
- Make sure the bananas are ripe and mashed well for a moist and flavorful cake.
- Don't overmix the cake batter or it will become tough.
- Use a fine mesh strainer to remove any lumps from the custard filling.
- Chill the cake in the refrigerator for at least an hour before serving for a firmer custard filling.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Let the cake come to room temperature before serving.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Top the cake with fresh berries or sliced bananas for a pop of color.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Sliced bananas
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding more mashed bananas or reducing the baking time.
- If the custard filling is too thin, try cooking it for a few more minutes or adding more cornstarch.
Food Safety Advice:
- Make sure to refrigerate the cake if not serving immediately.
- Use pasteurized eggs for the custard filling to reduce the risk of foodborne illness.
Food History:
- Chongyang cake is a traditional Chinese cake that is typically eaten during the Chongyang Festival, which falls on the ninth day of the ninth lunar month. It is believed to bring good luck and ward off evil spirits.
Flavor Profiles:
- The banana cake is sweet and moist with a subtle banana flavor.
- The custard filling is rich and creamy with a hint of vanilla.
Serving Suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: Chinese
Taste: Sweet, Creamy, Banana, Custard, Banana-Flavored, Custard-Filled