Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat the oven to 350.
Spray two 9-inch round cake pans with oil.
Line bottom with parchment. (You can also bake in a single layer 15 by 10-inch jelly roll pan)
In a bowl, mix together the flours, cornstarch, cinnamon, baking powder, and baking soda and whisk 7 or 8 times. Set aside.
In a mixing bowl, combine the milk, brown sugar, 1/4 cup of the banana, oil, and vanilla and stir with a spatula or wooden spoon.
Add the carrots and mix well.
Fold in the dry ingredients just until incorporated. do not overmix.
In a separate clean, dry bowl, using an electric mixer set on medium speed, beat the egg whites and cream of tartar for about 1 minute until foamy.
Raise the speed to high and beat until soft peaks form.
To test for this, lift the beaters; the whites should peak but the peak will fall over.
Gently fold the whites into the batter just until incorporated.
It is acceptable if a few specks of white remain in the batter.
Scrape the batter into the prepared pan and smooth the top.
Bake on the center rack of teh oven for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
Let cake cool about 5 minutes. Then remove from pans, remove parchment, and let cool completely.
Using a serrated knife, split the cake layers horizontally into 4 thin layers. Spread the remaining 1/2 cup of mashed banana between the layers and stack them.
Frost the top and sides of the cake with Spa Frosting.
For a sheet cake, don't split into layers...just frost the top.
