12"x17" jelly roll pan or a baking sheet with high edges
Pastry Bag with large tip (optional)
For the cake:
1cupvery ripe bananas, mashed about 3 small bananas
⅓cup buttermilk(or ⅓ cup half-n-half with 2 teaspoons white vinegar. Pour together. Let sit 10 minutes.)
1 teaspooncream of tartar
For the rum sugar:
¾ cupgranulated sugar (divided ½ cup and ¼ cup)
For the frosting:
3.4cup confectioner's sugar
2 cups(ice cold) heavy whipping cream
½ cupcream cheese softened)
3ripe bananas (thinly sliced)
Prepare a 12"x17" jelly roll pan (a large baking sheet with high edges). Butter the edges. Cut parchment to fit the bottom of the pan. Place the parchment paper in the pan and lightly flour it, tip and tap to get flour on the edges. Tap off all excess flour. Set aside.
Preheat oven to 350° F. Place a large bowl in the refrigerator to chill for frosting.
In a large mixing bowl or the bowl of a stand mixer, whisk together sifted cake flour, sugar, baking powder, baking soda, and salt until just combined.
Add oil, mashed bananas, and vanilla. Beat on low speed for 1 minute or until just combined, then add the buttermilk and egg yolks. Beat for 1 additional minute. Set aside
To make the meringue.
In a separate bowl, with clean beaters, beat egg whites on medium speed. While continuing to beat, add cream of tartar, then ½ cup sugar gradually. Beat on high until stiff peaks form. Fold the meringue gently into the cake batter until the streaks just fade.
Pour the batter into the prepared pan and place it into the oven. Bake for about 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan on a cooling rack.
For the rum syrup:
While the cake cools in the pan, make the rum syrup by combining the remaining ¼ cup sugar and the rum in a small saucepan over medium heat. Stir and simmer until it slightly thickens, about 2 minutes.
Once the cake is slightly cooled, flip it out onto a cutting board or cooling rack. Use a bamboo skewer to poke holes all over the top of the cake. Brush rum syrup over the surface of the cake.
For the frosting:
Sift confectioners' sugar into a bowl and set aside. In the large chilled bowl, whip the cream until it just begins to thicken. Add the cream cheese and continue beating, gradually adding the confectioners' sugar and vanilla. Whip until it forms stiff peaks. (Do not over whip)
Assembling the cake:
Using a serrated bread knife, carefully cut the edges from the cake. Measure and cut the cake into thirds and then those thirds in half, making six layer. This will yield two cakes with three layers each.
Place one layer on a plate. Prepare a pastry bag with a large star tip and pipe the frosting evenly across the top of the cake. Top the frosting with sliced bananas leaving enough for one more layer.
Place another layer of cake on top and repeat with frosting and bananas.
For the third layer, pipe frosting into straight lines or stars to decorate. (No bananas)
Repeat with the second cake.
Cover and refrigerate. (Place skewers or toothpicks in the corners of the cake to hold the plastic wrap off the frosting). This cake tastes best after it rests in the fridge for a few hours, or better yet, overnight. Serve cold. (Cuts beautifully with an electric knife)
Prep time includes assembling and decorating the cake.