Updated: Apr 22, 2020
Another of Ina's signature desserts, come to think about she always was had a cake on hand at all times.
2 3/4 cup of unbleached flour
1 1/2 sticks unsalted butter at room temp
1 1/4 cups of raw sugar
8 egg yolks
3/4 cups of half and half
2 tablespoons of orange rind
2 3/4 teaspoon baking powder
1/2 teaspoon orange extract
1/2 teaspoon salt
5 ripe banana sliced
4 egg whites
1 1/2 cups of sugar
1/3 cup of water
2 teaspoon light corn syrup
1 teaspoon of vanilla extract
1/4 teaspoon of salt
Preheat oven to 375 degrees
In a large bowl whisk together the flour, salt, and baking powder
Cream butter and sugar until light in a stand mixer
Next add egg yolks one at a time, followed by the rind and extract blend until creamy
In a 3 to 2 ratio, blend in the flour and half and half, starting and ending with flour.
Pour into 3 greased and parchment-lined 9-inch cake pans
Bake for about 20 minutes, until firm and toothpick come out clean.
Cool for 5 minutes in the pan, then turn out onto racks for further cooling.
While cakes are cooling start on the frosting.
You will need a hand mixer.
Over a double boiler, mix all ingredients with a hand mixer until stiff white peaks form, about 7 minutes.
Spread icing on the first layer, place banana slices on the layer, repeat with the next layer, then place the top layer, and frost the cake. Decorate the cake with orange slices or bananas