Salted Caramel & Banana Cake

Salted Caramel & Banana Cake

By April 4, 2018

  • Prep Time : 30 minutes
  • Cook Time : 20-25 minutes
  • Yield : 12-14

Instructions

  1. Preheat the oven to 140C/350F/Gas 4. Grease and line 4 x 20cm/8in sandwich tins. Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper or use cake release spray, I use Cake Star spray release.

  2. Break the eggs into a large mixing bowl, then add the sugar, flour, (baking powder optional) and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.

  3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

  4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Check the cakes after 20 minutes.

  5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

  6. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.

  7. To assemble the cake, place one cake upside down onto a plate and spread it with smooth peanut butter if you don't like peanut butter use a jam layer, then whipped cream too, or you can top with the swirls using the Rose Twist

Whipped Cream Topping

Pour 600ml/21oz of double cream in to a mixing bowl, add 4 tablespoons of Sugar and Crumbs Salted Caramel  Flavoured Icing Sugar, mixing keeping your eye on the consistency all the time, it can quickly curdle, if it does add more cream to loosen.

Alternative Topping Salted Caramel Butter Cream 

Beat the butter until light and whippy

Add Sugar and Crumbs flavoured icing sugar of your choice, plus 1 tablespoon condensed milk, milk or water which every you prefer.

Chop this in with a spatula, then pop into the mixer.  Cover mixer with a tea towel – to prevent an icing cloud, then whip till all incorporated and fluffy.

Caramel Topping

Ingredients

  • 250g caster sugar
  • 142ml pot double cream
  • 50g butter

Method

  1. Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Oven Temperature Conversions

Gas °F °C Fan
1 275 140 120
2 300 150 130
3 325 170 150
4 350 180 160
5 375 190 170
6 400 200 180
7 425 220 200
8 450 230 210
9 475 240 220

Credits:Carol at Sugar and Crumbs

Salted Caramel & Banana Cake
Print Friendly
Homemade cake with hazelnuts and salty caramel with vanilla - hazel shortcakes and delicate hazelnut cream, decorated with salty popcorn. Cut a piece of cake on the blade
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

2 Responses to Salted Caramel & Banana Cake

  1. Melanie Cole

    I made a cake using the salted caramel icing sugar after watching the tutorial on Thursday. I halved the recipe as the salted caramel icing sugar don’t last long in my house so only had half a bag left. I have to say what a fantastic fluffy light sponge it was, I was so pleased I tried this. I also used Arla cream and stork block for the caramel as my Dad is lactose intolerent and it worked treat. I stabalised the Arla whipped cream with meringue powder and your salted caramel and it was a real crowd pleaser. Thank you Carol and team, another winner xx

    • Maria

      Thank you Melanie. We are pleased you and your family enjoyed it 🙂

Comments are closed.