Strawberry Banana Cake

I overbuy.  Every single time.  As soon as I see berries hit the farmers market, I buy way more than I can eat before they go bad.  I take moderation in moderation.  So heres the plan to use a good amount of them.

I was thinking back to flavors I loved when i was a kid, and a standout was strawberry banana jello.  Why are there not more strawberry banana things!?   So here we go, with strawberry banana cake. 

Happy Baking.

1 quart of strawberries   

1  zest of lemon

granulated sugar to taste

5 grams  vanilla extract

For the caramel:

60 grams  unsalted butter

150 grams brown sugar

For the cake batter:

212 grams all purpose flour

25 grams corn meal

3 grams baking soda

3 grams kosher salt

115 grams softened unsalted butter

200 grams granulated sugar

4 eggs, separated

15 grams vanilla extract

450 grams (about 3 medium) very ripe bananas

130 grams sour cream

For the whipped cream:

160 grams heavy cream- chilled

25 grams granulated sugar

Prep:

Clean the strawberries, and dry them.

Remove the tops and slice half of them down the center.

Reserve the remaining berries whole.

Place the cut berries into a small bowl, add the zest of half a lemon, granulated sugar to taste and the first vanilla extract.  Stir them to get the juices flowing, and set aside until the end, at room temperature.

Peel and mash bananas with a fork.

Prepare an 8" cake pan by spraying it with pan spray and lining it with parchment.

Make the caramel.  Add the butter to a small sauce pan or sauté pan.  When melted, add the brown sugar and cook until molten, about 4 minutes. 

Pour caramel into the prepared pan.  Add whole strawberries to the pan, on top of the caramel and set aside.

Preheat oven to 350˚.

Make the cake batter. Separate the eggs making sure there are no traces of yolks in them.  Reserve the yolks for later and place the whites into a super clean kitchen aid bowl (if using) and using the whisk attachement, whip over medium low speed to get a good structure.  Once the whites are foamy, add about 3 tablespoons of granulated sugar from the recipe to them.  Go slow, and sprinkle it in gently.  Continue whipping at medium speed until the whites have reached soft peaks, or when they stand up on the top of the beater and only fold over a little.

In another (or the same cleaned) kitchen aid bowl, add the softened butter and remaining granulated sugar.  Using the paddle attachment, beat on medium speed until the  mixture is light and fluffy.    Add the reserved egg yolks, one at a time, beating only to combine.

Add vanilla extract

Combine flour, baking soda, salt and corn meal in a bowl and whisk to combine. 

Add half the dry mixture to the sugar and butter, then the sour cream, and finishing up with the other half of the dry ingredients.

Add the mashed bananas, stirring as little as possible.

Fold in half of the egg whites. You will lose a little volume here, but will lighten the batter to start.  Then add the remaining half gently folding them in to avoid deflating them. 

Place batter over the strawberries in the cake pan.  Smooth the top with a small offset spatula, and bake at 350˚ for 45-60 minutes or until the center is set and springs back to the touch.

Allow the cake to cool for at least 10 minutes before turning it out, upside-down onto the cake plate.  Let the cake completely cool.

To finish:

Whip the cold cream in a mixer on medium speed or by hand until soft peaks, adding the small amount of sugar while whipping.

Top the completely cooled cake with the pillowy whipped cream and spread it gently like a cloud.  Add the reserved macerated strawberries to the middle of the cream. 

Serve immediately.  Left over cake can be stored in the refrigerator for 4 days.