Chef Time!

Chef Time!

Monday, January 7, 2013

A Delightful Cake For The New Year


This is a very delightful and simple cake to make. It’s sets apart from all traditional cakes made today.

Frothy Coca Cola and Banana

Frothy Coca-Cola and Banana Cake
Cake:
3 medium eggs
½ c. light brown sugar
1/3 c. Coca-Cola
1 ¼.c. cake flour
1 c. ground almonds (optional)
1 tsp. vanilla extract
3 large bananas, well mashed
5 tbsp. butter, melted, plus extra for greasing
Meringue:
4 medium egg whites
Pinch of salt
1 tsp. cream of tartar
1/3 c. Coca-Cola
1 c. light brown sugar
2 tbsp. light brown sugar, combined with above sugar
Preheat the oven to 325. Grease the cake pan or line it with parchment paper.
To make the cake, beat the eggs, sugar, and Coca-Cola in a mixer set to high speed for 5 minutes. You want the mixture to be completely frothed up.
Gently fold in the flour, almonds, and vanilla extract with a spatula. Then fold in the mashed banana, followed by the cooled melted butter. Transfer the mixture into the prepared cake pan.
Bake in the oven for 45 minutes. Remove from the pan and leave to cool on a wire rack.
To make the meringue, beat the egg whites, salt, and cream of tartar in the mixer, again at high speed, until whisked up into soft peaks. Leave the meringue in the mixer while you melt the sugar. To do this, add the Coca-Cola to the sugar in a small saucepan, then heat gently until the liquid reaches 240°F (or what is known as "soft ball stage"), stirring continuously. Do not perform any other kitchen activities while you are doing this — it needs your undivided attention.
Now turn the mixer back on, but this time on a slow setting. Slowly pour most of the melted sugar into the whisked egg whites.
Now put the lid on the mixture and turn it up to full speed. After you have whisked the meringue for a minute or two. Spread the meringue evenly over the cooled cake, pulling it into artful peaks.
This cake is best eaten within a few hours of making it, but will keep for 24 hours in the fridge.


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