Banana Cake

Ingredients

• 113 g Unsalted butter, softened (½ cup)
• 300 g Granulated sugar (1½ cups)
• 6 units Large egg whites (From 6 large eggs)
• 120 ml Whole milk (½ cup)
• 300 g All-purpose flour (2½ cups)
• 3 tsp Baking powder
• 0.25 tsp Cream of tartar
• 0.5 tsp Almond extract
• 2 units Large egg whites (For frosting)
• 100 g Granulated sugar (½ cup, for frosting)
• 60 ml Water (¼ cup, for frosting)
• 0.125 tsp Cream of tartar (For frosting, optional but recommended for stability)
• 0.5 tsp Vanilla extract (For frosting)
• 2 units Bananas, medium (Thinly sliced)

Instructions

1. 1Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, or line with parchment paper circles.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, and ¼ teaspoon cream of tartar. Set aside.
3. 3In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and 1½ cups granulated sugar together until light and fluffy, about 3-5 minutes.
4. 4Gradually add the 6 large egg whites to the creamed butter mixture, beating well after each addition until fully incorporated. Stir in the ½ teaspoon almond extract.
5. 5With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the ½ cup whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. 6Divide the batter evenly between the two prepared cake pans. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. The original recipe specifies 'deep, narrow pans', so adjust baking time if using different sizes.
7. 7Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 20-30 minutes.
8. 8While the cakes cool, prepare the White Mountain Cream frosting. In a small saucepan, combine ½ cup granulated sugar and ¼ cup water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook without stirring until the syrup reaches 115°C (240°F) on a candy thermometer. This typically takes about 5-7 minutes.
9. 9In a clean, large mixing bowl, using an electric mixer, beat the 2 large egg whites and ⅛ teaspoon cream of tartar (if using) on medium-high speed until soft peaks form, about 2-3 minutes.
10. 10With the mixer running on medium-high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipped egg whites. Be careful not to pour directly onto the beaters. Continue beating until the frosting is thick, glossy, and holds stiff peaks, and the bowl is cool to the touch, about 5-7 minutes.
11. 11Beat in ½ teaspoon vanilla extract until just combined.
12. 12Just before assembly, thinly slice the 2-3 medium bananas.
13. 13Place one cooled cake layer on a serving plate. Spread a generous layer of White Mountain Cream over the top. Arrange a single layer of thin banana slices over the cream. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining White Mountain Cream.
14. 14This cake should be eaten the day it is made for the best flavor and texture, as the bananas will brown over time.