Banana Cream Sponge Cake

And Mo’s 2015 Star Baker award goes to the baker of this d.e.l.i.c.i.o.u.s banana inspired sponge cake!


Sponge cake
4 eggs
1/2 cup sugar
2/3 cup flour
1-2 tablespoons of cocoa
1 teaspoon baking powder

Yoghurt cream
2 large banana-flavored yogurts – 2x400g
5 -6 teaspoons gelatin (heaped)
1 snowball
200 ml of milk
6 bananas
juice of half a lemon

75ml cream 30%
75g dark chocolate



  1. Separate the whites from the yolks and beat them to stiff peaks. To whipped eggs gradually add sugar, then the yolks Sift the flour into a bowl, add baking powder and cocoa. Add to the whipped eggs and gently stir with a wooden spoon. Put in the preheated oven for approx. 20-25 min. Best to check whether sponge cake is baked with a wooden stick. After baking, the sponge can be left in the oven to cool. When cold slice it into 2 parts.
  2. Dissolve the gelatin thoroughly in a small amount of hot water (about 1/4 cup) liquid. Peel bananas and sprinkle with lemon juice so they do not change colour.
  3. Cut the bananas lengthwise into 2 parts, and the other 3 in the ankle.
  4. In one bowl, beat the snowball with 200 ml of cooled milk and the other lightly whip the yogurt (with the possible addition of sugar – to taste discretion). Still whisking pour in some yogurt and slightly set gelatin (approx. 2/3) and in a similar manner do this with the snowball – adding the remaining gelatin. Stir gently with a wooden spoon and immediately build the cake in the sequence of: sponge cake then 1/3 of the cream – sponge cake – 1/3 of the cream 1/3 of the cream and then dice bananas and add to the top with chocolate.

Recent Posts

The UK’s Best Dressed Dogs Revealed
The Search for the UK’s Best Dressed Dog
Euros 1816

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>