The recipe is;
For the sponge
175g unsalted butter
150g caster sugar
25g light brown muscovado sugar
3 eggs
175g self-raising flour
teaspoon baking powder
1/2 teaspoon vanilla extract
1 tablespoon milk
For the filling and topping
200g light brown muscovado sugar
100g sifted icing sugar
150g unsalted butter
75g double cream
2 ripe bananas
2 x 20cm sandwich tins, greased and base lined with baking powder
- Preheat the oven to 180'C/350'F/gas 4.
- For the sponge beat the sugar and butter together until the mixture is light and fluffy.
- Add the eggs one at a time and gradually add the sifted flour until it has all been mixed in. combine the milk, vanilla extract and baking powder and fold in.
- Divide the mixture between the 2 sandwich tins and spread evenly. Place in the oven and cook for 20-25 minutes, until the cake is starting to come away from the edges of the tin. To test, insert a skewer into the sponge and if it comes out clean it is cooked perfectly :)
- To make the icing; put the sugar,butter and double cream in a saucepan over a low heat. Stir until the butter is melted and turn up the heat to simmer for 3 minutes or so. Remove from the heat and stir vigorously for 30 seconds (this will give it a nice glossy look). Also, if you like salted caramels, you can add 1/4 teaspoon of sea salt flakes to give it a bit of extra flavour.
- Leave the fudge icing to cool until it is spreadable (it may need to go in the fridge for a bit)
- When the sponges are cool, spread half the icing ontop of one of the sponges. Thinly slice a banana ontop of the icing and place the 2nd sponge ontop. Spread the remainder of the icing ontop of the cake and decorate with any remaining banana.
- Cut in and enjoy!!
Try and eat it within about 4-5 days, otherwise the bananas will make the cake go a bit soggy. But i'm sure you'll have no difficulty finishing it.
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