Banana Split Cake- Boardwalk Bakery

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Ingredients – Sponge Cake

  1. 32 oz egg yolk & 16 oz sugar, whipped to soft peak
  2. 8 each banana, mashed
  3. 16 oz walnuts
  4. 1/4 oz vanilla extract
  5. 32 oz egg whites, whipped to soft peaks
  6. 20 oz sugar
  7. 28 oz all-purpose, sifted
  8. 1/2 oz baking powder
  9. 1/4 oz baking soda

Directions – Sponge Cake

  1. Whip egg yolks and sugar to soft peaks.
  2. Mash together the banana, walnuts and vanilla.
  3. Whip egg whites and sugar to soft peaks.
  4. Gently combine egg yolks and banana mixture with egg whites.
  5. Sift flour, baking powder and baking soda.
  6. Fold into above ingredients
  7. Bake in a sheet pan at 335 F for 15 min.

Ingredients – Layer and Topping

  1. Sugar syrup
  2. Banana Bavarian cream
  3. Sliced fresh bananas
  4. Whipped cream
  5. Sugared pecan nuts
  6. Caramel sauce
  7. Chocolate sauce

Directions – Layer and Topping

  1. Cut roulade sponge in individual serving size rounds.
  2. Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
  3. Freeze.
  4. Pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.


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