Banana Custard Cake

I suggest to make the custard first before making the cake. The custard needs to be cooled down after cooking and requires at least an hour of refrigeration Once cold, you need to beat it to make a smooth custard before spreading into the cake. The custard is so easy to make. Just combine all the ingredients together and cook until thick.

The Banana cake is to be made like how we do sponge cakes so it requires separation of the eggs. If you have baked sponge cakes before, you know what I mean. Extra step but worth the effort.

This is a recipe my friend Bernadette found on YouTube and I was asked to make my version of it. So here it is :)

subheading: Custard Ingredients:

⅓ cup sugar

2 ½ tbsp cornstarch

1 ⅓ cup fresh / whole milk

1 tsp vanilla extract

2 eggs

subheading: Cake Ingredients:

¾ cup 2 tbsp all-purpose flour

¼ salt

1 tsp baking powder

2 egg yolks

1 tsp vanilla extract

½ cup fresh / whole milk

1 large banana, mashed

4 egg whites

¼ tsp cream of tartar

⅓ cup sugar

Directions at pinoycookingrecipes.com

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