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Banana Cream Cake

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“Yo freeze, pack and freeze up to 10 months. To serve, unwrap and thaw 2 to 3 hours. Cut cake into two layers. Cover with cream and then banana slices dipped in lemon juice. Then sprinkle on top coconut.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 190c.
  2. Grease a deep 20cm cake tin, line base with paper.
  3. Place the eggs and sugar in a bowl and whisk until thick and holds shape when tipped.
  4. Fold in the flour.
  5. Pour in to tin and level.
  6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
  7. Turn out on to wire rack peel off paper and cool.

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