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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.

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