A great way to use up overripe bananas, this moist, iced sponge is perfect for an afternoon treat. The recipe is a Woman’s Weekly original from way back in 1939
Prep time: 25 mins
Cooking time: 20 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 60g (2oz) butter, softened
- 90g (3oz) caster sugar
- 1 medium egg
- Finely grated rind of ½ lemon
- 1 large ripe banana
- 125g (4oz) plain flour
- 1½ level tsp baking powder
- 2tsp milk
For the filling:
- 3-4tbsp apricot jam
- 1 banana, thinly sliced
For the icing:
- 250g (8oz) icing sugar
- 2tsp lemon juice
- Yellow food colouring, optional
- Sugared pink rose petals or ready made cake decorations
- 2 x 16.5cm (6½in) sandwich tins, buttered and base-lined
- Set the oven to 190°C/Gas Mark 5.
- Cream the butter and sugar until very soft and fluffy.
- Beat in egg and lemon rind. Mash banana really well with a fork and add to creamed mixture, mixing well.
- Sift in the flour and baking powder, add the milk and mix together lightly.
- Divide the mixture between the 2 tins and smooth the tops. Bake for 15-20 mins until firm to the touch. Cool in the tins for 5 mins, then turn out on to a wire rack to cool completely.
- To fill the cake: Spread the bases of both cakes with jam, then arrange thinly sliced banana over the top of one of them and sandwich with the other cake.
- To make the icing: Sift the icing sugar into a bowl. Mix in the strained lemon juice and 3-4tsp hot water to make a smooth icing. Stir in yellow food colouring, if using. Put the cake on a wire rack and spoon the icing over the cake, letting it run down the sides, or coat it completely. When nearly set, decorate with sugared petals or ready-made cake decorations, if you prefer.