Banana Cream Cake With Ruffled Vanilla Frosting

Ingredients

Cake

• 3 cups of cake flour
• 3 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of cinnamon
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1/2 cup of ripe mashed bananas
• 8 ounces of softened unsalted butter
• 2 cups of sugar
• 7 egg whites

Whipped Cream Filling

• 1 cup heavy cream
• 2 tablespoons sugar

Swiss Meringue Frosting

• 6 egg whites
• 3 sticks (11/2 cups) butter, cut in 1 inch cubes
• 1 1/2 cups granulated sugar
• 2 cups confectioner's sugar
• 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)

Directions

1. Preheat the oven to 350 degrees F.
2. Butter and flour two 9-inch round cake pans and line bottom of each pan with parchment paper or wax paper.
3. Sift together flour, baking powder, cinnamon, and salt and set aside. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
4. In bowl of stand mixture, cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth, scraping down sides of bowl between egg additions.
5. With mixer on low speed add dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide batter among the cake pans.
6. Bake for about 25 minutes or until toothpick comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes and then turn out onto wired rack and remove the paper liners. Cool completely.
7. For whipped cream, beat together heavy cream and sugar until fluffy.
8. To assemble, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with whipped cream and sliced bananas; place the second layer on top and press down until level.
9. For Swiss meringue frosting, wash stand mixer bowl, whisk attachment and spatula with hot soapy water and wipe down with white vinegar to remove all traces of fat. This is important to acheive the right consistency with the meringue.
10. In medium sauce pan, bring a few inches of water to a boil. In bowl of stand mixer, add egg whites and sugar. Place bowl over boiling water and stir constantly until sugar is dissolved and mixture is hot to the touch.
11. Return to stand mixer and beat for several minutes until stiff peaks form.
12. Add butter and continue to beat until smooth and creamy.
13. NOTE: If frosting looks soupy or curdled, just keep beating - it will be fine.
14. Once creamy, add confectioner's sugar and vanilla and beat until preferred consistency.
15. Frost entire cake with smooth strokes. For ruffled effect, use piping bag with Wilton 125 petal tip and work in back and forth motions in two-inch rows.