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Banana custard cake recipe
Banana custard cake recipe
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Prep Time:
140 minutes
Cook Time:
60 minutes
Total Time:
200 minutes
Magical banana custard cake with gooey bottom and fluffy crumb top. One batter transforms into two delicious layers.
Ingredients:
  • 155g (3/4 cup) caster sugar
  • 4 eggs, at room temperature, separated
  • 125ml (1/2 cup) banana puree (see notes)
  • 125g butter, melted, cooled
  • 100g (2/3 cup) plain flour
  • 35g (1/4 cup) custard powder
  • 500ml (2 cups) milk, warmed
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 160C/140C fan forced. Line the base of a 20cm round springform pan with baking paper and foil, leaving a 4cm overhang. Secure the base back in the pan and lightly grease the sides.
  • Set aside 1 tablespoon of sugar. Combine egg yolks and the rest of the sugar in a large bowl. Use electric beaters to whip for 2 to 3 minutes until pale and thick. Mix in banana puree. Gently pour in the butter while beating. Sift in flour and custard powder. Beat on low speed until just mixed. Slowly add the milk while beating continuously.
  • Beat egg whites until soft peaks form. Add sugar and beat until firm peaks form. Fold into flour mixture until almost combined (some lumps are okay). Pour into prepared pan.
  • Bake the cake until just set, about 1 hour (it should wobble slightly). Let it cool completely in the pan for 2 to 3 hours.
  • To serve, gently slide a knife around the edges of the cake to release it, then unhinge and remove the side of the pan. Cut into slices and sprinkle lightly with icing sugar before serving.

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