Banana Split Birthday Cake

by Ai Qi on 30th Aug, 2012

Posted by
Ai Qi
cake chocolate strawberry peanut digestive biscuit birthday banana

Finally, it's the revealing of the birthday cake! Xinyu's challenge for me this year is to come up with a "Banana Split Cake". The key elements of the cake should include vanilla, chocolate, strawberry, banana and peanut (remember the bits of peanut on top of a Banana Split?).  I must say this is my first cake that comprised of so many components! I came up with many ideas to reduce the types of layers I had to make, and finally settled on this combination. Angel food cake (based on Alton Brown's recipe) was chosen for the vanilla layer because I wanted a cake that will remain soft and fluffy after refrigeration. This dismisses the need for thawing of the cake, which will cause the strawberry-banana layer (with gelatin) to melt. Here it goes!

Angel Food Cake

  • 7/8 cups sugar
  • 1/8 teaspoon salt
  • 1/2 cup cake flour, sifted
  • 6 egg whites (the closer to room temperature the better)
  • 1/6 cup warm water
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoons cream of tartar
7/8 cups sugar
1/8 teaspoon salt
1/2 cup cake flour, sifted
['cake flour']
6 egg whites (the closer to room temperature the better)
['egg whites']
1/6 cup warm water
['warm water']
1/2 teaspoon vanilla extract
['vanilla extract']
3/4 teaspoons cream of tartar
['cream of tartar']

Preheat oven to 180 degrees C.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

Whisk egg whites, water, vanilla extract, and cream of tartar. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased 8" circular pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Strawberry-Banana Filling

strawberry , banana , gelatin sheets , heavy cream , hot water
gelatin sheets
heavy cream
['heavy cream']
hot water
['hot water']

Puree strawberry and banana. Add heavy cream.

Soften gelatin sheets (4 should be sufficient, depending on amount of filling you're making) in room temperature water. Melt the gelatin sheets in a little hot water.

Slowly add the gelatin mix to the puree.

Chocolate Ganache

equal parts of dark chocolate and heavy cream
equal parts of dark chocolate and heavy cream
['dark chocolate', 'heavy cream']

Chop up the dark chocolate.

Bring the heavy cream to a simmer. Add the heavy cream to the chocolate. Let stand for 1 minute. Whisk to form a smooth mixture. Leave it at room temperature over night to reach a frosting consistency.

Banana Split Birthday Cake

angel food cake , strawberry-banana filling , chocolate ganache
angel food cake
['angel food cake']
strawberry-banana filling
['strawberry-banana filling']
chocolate ganache
['chocolate ganache']
Peanut Base:
digestive biscuits , peanut butter
digestive biscuits
['digestive biscuits']
peanut butter
['peanut butter']

Process the digestive biscuits and peanut butter in a food processor.

Press the peanut butter biscuit mix in an 8" lose base pan. Put in the freezer to set the base.

When base is set, pour half of the strawberry-banana filling onto the base. Leave it to set (about 30 mins, depending on quantity of gelatin used).

Halve the angel food cake. Pour half of the remaining strawberry-banana filling onto the cake. Leave it to set slightly.

Add sliced strawberries and banana on the filling. Pour remaining strawberry-banana filling on top. Leave it to set slightly.

Top with the other half of angel food cake.

Remove cake from pan and frost the cake. Top with chocolate curls or any other forms of decoration. Serve.

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