With one delicious batter, create a banana custard cake with three different textures and notes of nutmeg, brown sugar, and rum.
By Zrinka Baker
This cake is truly magic. With only one batter, it separates during baking into three different layers and textures: dense on the bottom, custard in the middle, sponge on top.
So, 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.
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 the custard cakes.
- 4 eggs, separated, at room temperature
- 1¼ cups granulated sugar
- 1 Tbsp dark brown sugar
- 1 Tbsp rum (or rum extract)
- 2 tsp vanilla extract
- 1 stick + 2 tsp (125 g) butter, melted
- ½ cup banana puree (about 1 large banana)
- a pinch of grated nutmeg
- ¾ cup flour
- 2 cups (500 ml) milk, lukewarm
- 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 in the pan for at least 3 hours before cutting.