Ingredients:

Toffee Sponge

• 70g sugar
• 20g butter
• 45g cream
• 40g ecoBrown’s Wholegrain Rice Powder
• 90g egg yolks
• 150g egg whites
• 1g cream of tartar
• 40g fine granulated sugar

Caramelized Banana Fillings:

•  170g caster sugar
•  30g butter
•  2g salt
•  80g cream
•  200g banana, thinly sliced

To Assemble:

• 150g cream
• 30g caster sugar
• 3 sheets of Toffee Sponges
• 1 portion of Caramelised Banana Fillings
• handful of caramelized almonds

Method:

Toffee Sponge Cake

1. Caramelize 70 g sugar in a saucepan; add in butter and cream to make toffee. Then add in ecoBrown’s Wholegrain Rice Powder and stir to mix well.
2. When the dough has cooled down, mix in egg yolks to combine.
3. Make meringue – whisk egg whites with cream of tartar until frothy, gradually add in granulated sugar and continue to whisk until medium peak.
4. Using a spatula, slowly mix the two mixtures together until combined.
5. Divide batter to 3 portions of equal weight, preheat oven to 180ºC. Pour the batter on a 14 x 14 inch tray lined with parchment paper. Bake in oven for 20 minutes until cooked.

Caramalised Banana Fillings

1. Place sugar on a saucepan and cook until caramelized, add in butter and cream, turn off the heat and stir to combine. Combine the toffee sauce, salt, banana and spread evenly on a baking pan, bake in preheated oven for 20 minutes, keep aside.

To Assemble

1. Whip cream with caster sugar until peak. Fill into a piping bag fitted with star-nozzle.
2. Spread Caramelized Banana Fillings on top of two Toffee Sponges, pipe whipped cream over. Cover one sponge on top of another and top with the third sheet of sponge. Dress the top layer with whipped cream and sprinkle with almonds.