Banana Magic 3 Layer Custard Cake: only 1 batter during baking separates into 3 layers: dense on the bottom, custard in the middle, sponge on top
I suspected Banana Magic Cake would taste good, but when I took a fist bite, it exceeded my expectations. It is a perfect blend of tasty flavors of banana, nutmeg, vanilla, brown sugar and rum.
Like with all magic Magic Cakes, you make just one thin batter, pour it into a cake tin, and after baking you get a cake with 3 distinct layer. Magic!!
I used to think that basic Vanilla Magic Cake has the best flavor of all, but now this one is my most favorite of all Magic Cakes.
Everyday or festive, Banana Magic Cake is certainly a crowd pleaser.
To see how I make classic Magic Cake, click the PLAY button. For Banana Magic Cake, you will need to add mashed banana, nutmeg and brown sugar (see Step 2 of the recipe below).
- 4 eggs separated, at room temperature
- 1 1/4 cups granulated sugar
- 1 Tbsp dark brown sugar
- 1 Tbsp rum or rum extract
- 2 tsp vanilla extract
- 125 g (1 stick + 2 tsp; 1/2 cup) butter, melted
- 1/2 cup banana puree about 1 large banana
- a pinch of grated nutmeg
- 3/4 cup flour
- 2 cups milk lukewarm, 500 ml
Mix egg whites until stiff peaks appear.
In a large bowl, beat the egg yolks with white and brown sugar, rum and vanilla until light. Add melted butter, banana puree (you can mash it with a fork, but blending makes it smoother) and nutmeg. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
Add the milk and beat until incorporated.
Using spatula, GENTLY fold in beaten egg whites.
Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden. (If after 30 minutes top is already golden, cover the cake with aluminum foil.)
Cool Banana Magic Cake in the pan for at least 3 hours before cutting.