Ingredients
Sponge biscuit
- 2 eggs
- 200 grams (7 ounces) banana
- 200 grams (7 ounces) canned pineapples
- 60 grams (2.1 ounces) walnuts
- 120 grams (4.2 ounces) vegetable oil
- 230 grams (8.1 ounces) flour
- 200 grams (7 ounces) sugar
- 0.5 teaspoon cinnamon
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.33 teaspoon salt
- 1 teaspoon vanilla sugar
The cream
- 250 grams (8.8 ounces) cream cheese
- 200 grams (7 ounces) powdered sugar
- 120 grams (4.2 ounces) butter
- vanilla extract to taste
Equipment
- Mixer
A hand mixer or stand mixer will make the job of mixing ingredients much easier and quicker. Ensure it has a low-speed option to avoid splashing flour everywhere.
- Mixing Bowls
You'll need at least two – one for dry ingredients and one for wet ingredients. Glass or stainless steel bowls are ideal as they are easy to clean.
- 16cm (6.30 inch) Cake Pans
For even baking, it's crucial to use cake pans of the same size. Non-stick pans can save you time during cleanup.
- Whisk
Although the mixer handles most of the work, having a whisk at hand helps to easily blend small quantities without overmixing.
- Oven
An oven thermometer can help you ensure that your oven is at the correct temperature before baking.
- Spatula
Useful for scraping down the sides of your mixing bowls to ensure every bit of batter and cream is used.
- Cling Film
Perfect for wrapping the cake layers, allowing them to cool and set in the refrigerator.
Instructions
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Servings
Variations
Faq
- Why is my cake dense and not fluffy?
This could be due to overmixing the batter. Be gentle, especially when incorporating the wet and dry ingredients. Also, ensure your leavening agents like baking powder and baking soda are fresh.
- How do I prevent my cake from sticking to the pan?
Grease your cake pans thoroughly with butter or oil and line the bottom with parchment paper. This will ensure an easy release after baking.
- Can I make this cake a day ahead?
Absolutely! In fact, refrigerating the cake layers overnight helps to lock in moisture. You can also frost the cake on the day of serving if you prefer.
- How do I get smooth and lump-free frosting?
Make sure your butter is at room temperature before you start. Sift the powdered sugar to remove any lumps, and mix on a medium speed to avoid incorporating too much air.
- Can I substitute the walnuts for another nut?
Yes, absolutely! Pecans or almonds make excellent alternatives. Just be sure to roast them first for that extra crunch and flavor.
- How do I ensure an even bake for all layers?
If baking multiple layers at once, ensure your oven has even heat distribution. Rotating the pans halfway through the bake time can also help achieve uniformity.