Sponge.
20 cm Spring form tin.
225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar4 medium eggs
225g/8oz self raising flour
milk, to loosen
Natural Organic blue food Dye.
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper. I never bother with the lining the side of my spring form but if yours is an old tin then may be best to give it that extra love.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency. Stir in the food dye till you get the desired colour.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Icing. (very rough quantities)
My icing was a bit too runny so I have modified the ingredients here.
About 2 tubs of cream cheese
Half a bottle of fridge banana milkshake
6 ripe bananas
Lots of icing sugar
Yellow organic food dye
Chocolate icing for piping the banana
Blend all the ingredients together till you get the right consistency. If its too runny then add more icing sugar if its too stiff then add more banana milk.
Pop some icing in between the sandwiches, then cut your cake into bananas. Ice them and then position eh voila!
Wicked!
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