This is a very quick and easy dessert to prepare, yet it looks like you have had to prepare three distinct layers. It is the eggs white that create the magic in this cake.

Start with fresh eggs right out of the fridge, as they separate more easily. To make sure no egg yolk gets into the whites, and to avoid losing your complete batch of eggs by one separation slip-up, use three bowls. Use the first one to separate an egg, then put the yolk in the second bowl and transfer the separated white into the third bowl. Repeat with the remaining eggs.

 

INGREDIENTS

1/2 cup unsalted butter-melted and slightly cooled

1 Tablespoon water

2 cups milk-lukewarm

4 eggs-separated

¾ cup sugar

2 tablespoons light brown sugar

½ cup mashed banana (1 medium banana)

1 cup flour

1 teaspoon vanilla extract

Powdered sugar for dusting

 

DIRECTIONS

Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, as you can lift the cake and transfer it to a plate).

Whip the egg whites until STIFF peaks form, set aside.

Beat the egg yolks and sugars until pale yellow.

Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.

Mix in mashed banana just to combine.

Mix in flour until evenly incorporated.

Slowly beat in the milk and vanilla extract until well combined.

Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!!

Pour the batter into the pan and bake for 45-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 45 minutes. If the top browns quickly before the minimum of 45 minutes, you can cover the cake with aluminum foil.

Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has the custard layer in the center

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Quick Tip:  Be extremely careful when you fold the beaten egg whites into the cake batter mixture. Use a rubber spatula and gently lift and fold them into the batter, as you don’t want to completely dissolve the egg white foam. Just combine it evenly within the rest of the mixture, and expect to have pea-sized lumps of egg whites evenly distributed throughout the mixture.

Recipe and photo courtesy of Vera Zecevic at omgchocolatedesserts.com