Frothy Coca-Cola and Banana Cake
Recipe courtesy of The Branded Cookbook
Cake
3 medium eggs
1/2 cup(s) light brown sugar
1/3 cup(s) Coca-Cola
1 1/4 cup(s) self-rising flour
1 cup(s) ground almonds
A few drops of vanilla extract
3 large bananas, well mashed
5 tablespoon(s) butter, melted, plus extra for greasing
Meringue
4 medium egg whites
Pinch of salt
1 teaspoon(s) cream of tartar
1/3 cup(s) Coca-Cola
1 cup(s) light brown sugar
2 tablespoon(s) light brown sugar, combined with above sugar
Preheat the oven to 325 degrees F. Grease the cake pan or line it with
parchment paper.
To make the cake, beat the eggs, sugar, and Coca-Cola in a mixer set to
high speed for 5 minutes. You want the mixture to be completely frothed up.
Gently fold in the flour, almonds, and vanilla extract with a spatula.
Then fold in the mashed banana, followed by the cooled melted butter.
Transfer the mixture into the prepared cake pan.
Bake in the oven for 45 minutes. Remove from the pan and leave to cool
on a wire rack.
To make the meringue, beat the egg whites, salt, and cream of tartar in
the mixer, again at high speed, until whisked up into soft peaks. Leave the
meringue in the mixer while you melt the sugar. To do this, add the
Coca-Cola to the sugar in a small saucepan, then heat gently until the
liquid reaches 240°F (or what is known as "soft ball stage"), stirring
continuously. Do not perform any other kitchen activities while you are
doing this it needs your undivided attention.
Now turn the mixer back on, but this time on a slow setting. Slowly
pour most of the melted sugar into the whisked egg whites.
Now put the lid on the mixture and turn it up to full speed. After you
have whisked the meringue for a minute or two, it should have the
consistency of spreadable polystyrene (if such a thing existed!). Spread
the meringue evenly over the cooled cake, pulling it into artful peaks.
This cake is best eaten within a few hours of making it, but will keep
for 24 hours in the fridge.
~*Piper*~
http://groups.yahoo.com/group/Name-BrandRecipes/
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