| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | Eggs | |
| 150 | g | Sugar |
| 100 | g | Sifted flour |
| 50 | g | Potato starch |
| 1/2 | Lemon, grated zest of | |
| 1 | ts | Vanilla |
| 1/2 | ts | Baking powder |
| 8 | dl | Whipping cream |
| 30 | g | Confectioner's sugar |
| 5 | g | Vanilla |
| 150 | g | Jam of your choice (I usually use strawberry) |
| 1 | Bananas, sliced (up to 2) |
INSTRUCTIONS
SPONGE MIXTURE\CAKE REST Sponge: 1. Mix eggs and sugar until stiff and fluffy. 2. Add rest of ingredients and carefully blend together. Try not to beat the air out of the eggs. 3. Pour into a spring form 4. Bake at 160*c for 35-40 minutes. 5. Cool on rack. Rest: 1. Whip the cream with confectioners sugar and vanilla. 2. Slice the sponge cake into 3 layers. (horizontally) 3. Spread a thin layer of jam on the bottom layer. 4. Cover the jam with bananas. 5. Spread 1/4 of the cream on the bananas. 6. Put the second layer of sponge cake on top. 7. Repeat the first layer. 8. Put the last later of sponge cake on top. 9. Cover the cake with rest of the whipped cream. 10 Garnish with fresh fruit. * you can use any kind \ several fruit instead of the bananas. It taste great if you use chopped walnuts in-between the layers Posted to TNT - Prodigy's Recipe Exchange Newsletter by Merethe R°skeland <roeskela@online.no> on Apr 14, 1997
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