Banana Cake Royale
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Graham cracker crumbs||1 Cup (16 tbs) (Granular Rather Than Fine)|
|Lemon juice||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ripe bananas||4 , sieved (1 1/3 Cups On Sieving)|
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||3 , well beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Ripe bananas||3 Medium|
|Pineapple juice||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Sweetened whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Blend the flour, baking powder, baking soda, salt, and graham cracker crumbs; set aside.
Add lemon juice to milk and stir in the sieved banana; set aside.
Blend shortening and extract.
Add the 3/4 cup sugar gradually, creaming until fluffy.
Add the beaten egg yolks in halves, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and banana-milk mixture in thirds to creamed mixture.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn batter into 3 prepared 8-inch layer cake pans.
Bake at 350Â°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
For filling and topping, peel bananas and cut into slices; dip slices into pineapple juice.
Place one cooled cake layer on serving plate and spread about one third of the Sweetened Whipped Cream over it.
Arrange one third of the banana slices over the cream.
Cover with the second layer and repeat procedure.
Cover with third layer, spread remaining whipped cream over, and arrange remaining banana slices and chopped walnuts attractively on top.