After I have seen this recipe on https://food52.com/recipes/36105-world-s-best-cake-with-banana-coconut?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_566563&signed_up=1 I couldn`t resist but to record it on my blog and share it with my audience. It looks so yummy and easy to make, with, literally, the ingredients that almost all of us have in their home, at least I do. The author of this recipe is Sarah Jampel, although, as she confesses herself, she has taken the recipe from another site (http://www.sweetpaulmag.com/food/worlds-best-cake-from-sweet-paul-eat-amp-make). I am looking forward to trying it as soon as possible.
Ingredients:
v 10 ½ tablespoons (1 stick plus 2 ½ tablespoons) unsalted butter, softened
v 1 2/3 cups sugar, divided
v 1 1/3 cups (170 grams) all-purpose flour
v 1 teaspoon baking powder
v 1 teaspoon ground cinnamon
v ½ teaspoon ground cardamom
v 1 pinch salt
v 5 large eggs, separated
v 1/3 cup whole milk
v 1/3 to ½ cups unsweetened coconut flakes
v 1 cup heavy cream
v 1 vanilla bean
v 1 to 2 bananas, sliced
Preparation:
Preheat the oven to 350 degrees F and place a rack in the middle. Line a 9-by 13-inch baking pan with parchment paper, allowing some to drape over the sides of the pan. In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2/3 cup of the sugar until light and creamy, for about 3 minutes. Working on low speed, add the flour, baking powder, spices and salt; mix well. Mix in the egg yolks and the milk until combined, then scrape the batter into the prepared pan. Clean and thoroughly dry the bowl of a stand mixer fitted with the whisk attachment. Pour in the egg whites, making sure there are no specks of yolk, add the remaining 1 cup of sugar. Beat to soft peaks – be patient, it will happen. If the egg whites aren`t reaching soft peaks, wait until the mixture ribbons back onto itself. Spread this carefully on top of the cake layer.
Bake for 25 minutes, or until the meringue is golden brown and puffed. About 15 minutes through baking, cover the meringue with coconut flakes (this way, the coconut can adhere to the still-damp meringue, but it will not burn in the oven).
Cool the cake in the pan on a wire rack. Meanwhile, make the whipped cream. Pour the cream into a medium bowl and scrape in the vanilla seeds, discarding the pod. Beat to soft peaks with an electric mixer, for about 3 minutes. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place on half of the cake on your serving tray of choice and cover with the cream and bananas slices. Place the other half, meringue side up, on top. Place the cake in the refrigerator to chill and soften for 1 hour before serving.
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