I have to admit this cake was not the prettiest cake, in fact it was a bit messy but its deliciousness more than made up for its lack of aesthetics. With all the pudding, bananas and whipping cream between the layers the assembly process was a bit tricky. If you'd rather, you could make this cake a two layer cake instead of cutting the layers into four. I think this cake would be perfect for a backyard picnic or barbecue because it tastes just like the classic southern banana pudding only in cake form.
Vanilla Butter Cake
2 Large Eggs, Separated
1 3/4 cup Cake Flour, Sifted
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Unsalted Butter, Softened
1 cup Granulated Sugar, Divided
1 1/2 teaspoons Vanilla
1/2 cup Milk
1/8 teaspoon Cream of Tartar
Preheat oven to 350 degrees F. Spray two 8 inch round cake pans with baking spray then line with parchment. Separate egg yolks from egg whites then allow them to sit at room temperature for 30 minutes. In a medium sized bowl whisk together the flour, baking powder and salt, set aside until needed. In the bowl of an electric mixer beat the butter until smooth, then add 3/4 cup of sugar and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition and scrapping down the sides and bottom of the bowl as needed. Beat in the vanilla. On low speed add 1/4 of the flour mixture then 1/3 of the milk and continue alternating between the two, ending with the flour. Transfer batter to a medium bowl and clean the bowl of the electric mixer. In the clean bowl of an electric mixer beat egg whites until foamy then beat in the cream of tartar until soft peaks form then beat in the remaining 1/4 cup of sugar until stiff peaks form. Gently fold 1/3 of the egg whites into the batter, once incorporated fold in the rest of the egg whites until just combined, careful not to over mix. Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until cake tester comes out clean. Cool cakes in pan on a wire rack.
Recipe slightly adapted from Joy of Baking
Vanilla Pudding
1/3 cup Granulated Sugar
1/4 cup Corn Starch
1/8 teaspoon Salt
2 3/4 cup Milk
2 tablespoons Unsalted Butter
2 teaspoons Vanilla
In a medium sized sauce pan whisk together all of the dry ingredients. Gradually stir in the milk and cook over medium to medium-high heat until mixture comes to a boil. Let boil for 1 minute, whisking constantly. Remove from heat and stir in the butter and vanilla. To cool quickly make an ice bath, put pan in ice bath stirring constantly until steam subsides. Then transfer pudding to a shallow dish place plastic wrap right on top of pudding to prevent skin from forming and refrigerate until needed.
This recipe is from my mom :)
Whipped Cream Frosting
8 ounces Cream Cheese, Room Temperature
1/2 cup granulated sugar
1 1/2 teaspoons Vanilla
2 cups Whipping Cream
In the bowl of an electric mixer fitted with the whisk attachment beat together the cream cheese, sugar, and vanilla on medium speed until smooth. Continue beating and slowly add the cream. Mix until whipped cream frosting holds a stiff peak.
Recipe from slightly adapted from All Recipes
Order & Assembly
First prepare the cakes, while cakes are baking make the pudding. Make the frosting just before you are ready to assemble the cakes. To assemble first remove the fully cooled cake from the pan and cut each layer in half. On the first layer create a boarder using the whipped cream frosting to prevent to pudding from leaking out. Next, top the layer with about 1/4 inch of the pudding, then top that with a layer of bananas (I used 4 medium sized bananas for the entire cake), then top the bananas with a very thin layer of the whipped cream frosting then add the next layer and repeat. Once you add the final layer frost the entire cake with the remaining whipped cream frosting. Put the cake in the refrigerate immediately to set for at least two hours.
