sponge cake (refer to recipe of Peach Flan Sponge Cake page 104)
150 g cream
3-4 bananas
9 glazed cherries
1 lemon
Frosting
350 g granulated sugar
2 egg whites, stiffly beaten
150 ml water
1 pinch cream of tartar
Remove 2 inches of centre of sponge cake in one piece, leaving bottom and outer lining intact. Dip banana in lemon juice to avoid discolouring and sweeten to taste. Mash the
bananas and fill the sponge with banana and whipped cream, save a few slices for decoration. Replace sponge cake centre after filling
Frosting: Put sugar and water into a saucepan. Stir till sugar is dissolved. Boil rapidly until mixture forms a thick ball or reaches 115° C. Add cream of tartar and beat until it starts to thicken. Pour over stiffly beaten egg whites. Mix and spread over sponge, decorate with glazed cherries and slices of bananas.
Chef’s tip: Fresh apricots, peaches, oranges or gooseberries can be substituted for bananas.
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