Sponge Cake with Sautéed Bananas and Spiced Rum Butter ▶
Stacks of sponge cake are layered with caramelized bananas cooked with spiced rum. A simple dollop of whipped cream and lime zest crown the confections. The sponge may be made ahead to simplify preparation on the day you plan to serve this.
- Sponge Cake
- Eggs - 7
- Egg Yolks - 5
- Flour - 8 ounces
- Confectioner’s Sugar - 6 ounces
- Bananas - 2 large
- Sugar - 1/4 cup, dark brown
- Spiced Rum - 1/2 cup
- Unsalted Butter - 8 tablespoons, (1 stick)
- Heavy (whipping) cream - 1 cup
- Lime Zest - Zest of 1 lime, cut in narrow strips
To make the sponge: Preheat the oven to 550 F. Spray a sheet pan with vegetable oil, cover with parchment paper, and spray again. Dust with flour. Beat the eggs and sugar on high speed for 4 – 5 minutes, until thickened and light in color. Gently fold in the flour. Pour into the prepared pan and bake 8 minutes, until the center springs back when touched and a toothpick inserted comes out clean. Remove and cool.
To make the caramelized bananas: Slice the bananas diagonally into long ovals 1/4-inch thick. Heat the brown sugar and spiced rum together in a large sauté pan over medium heat. Avert your face and ignite the rum with a long match; shake the pan until the flames die down, then add the banana pieces. Toss to coat. Stir in the butter.
To serve: Whip the cream until it stands in soft peaks. Cut the cake into 12 circles. Place a cake round on each plate. Top with bananas and sauce. Cover with another cake round and top with more bananas and sauce. Top with a final cake round and pour the remaining sauce over the desserts. Pipe whipped cream on the tops and sprinkle with lime zest strips.