Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup caramel sauce
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add dry ingredients to the butter mixture, alternating with milk and vanilla extract. Mix until just combined.
5. Fold in mashed bananas.
6. Pour batter evenly into prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let cakes cool in pans for 5 minutes before transferring to a wire rack to cool completely.
9. Once cakes are cooled, spread caramel sauce on top of one cake layer. Place the other cake layer on top.
10. Optional: Pipe additional caramel sauce on top of the cake for decoration.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 56g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 tsp.
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond milk can be used instead of regular milk for a dairy-free option.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Use chocolate sauce instead of caramel sauce for a chocolate and banana flavor combination.
- Add a layer of sliced bananas on top of the caramel sauce for extra banana flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe.
- Don't overmix the batter or the cake will be tough.
- Use a piping bag to make a decorative pattern with the caramel sauce on top of the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar or drizzle with additional caramel sauce for decoration.
Garnishes:
Fresh banana slices, whipped cream, or chopped nuts.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too moist, it may have been underbaked. Increase the baking time next time.
Food safety advice:
Make sure to use ripe bananas and check the expiration date on the milk to ensure freshness.
Food history:
The Victoria sponge cake is a classic British cake that dates back to the 19th century. It is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea.
Flavor profiles:
The cake is sweet and moist with a subtle banana flavor and a rich caramel sauce.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
Related Categories
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Region: British
Taste: Sweet, Creamy, Caramelized, Fruity, Fluffy