| Mix all the ingredients for the sponge, blend until foamy, adding enough water to make a thick, creamy dough. Pour into a greased springform pan (diameter 26cm) and bake at 200°; C for 25-30 minutes. Allow to cool, then turn over carefully and slice into two equal layers, best of all with a thread. For the chocolate crème melt the margarine, stir in the sugar and cocoa, mix well, then put aside to cool. Mash the bananas with a fork, freeze for 30 minutes. Whip the cream with the cream stiffener until nice and firm, then divide into two equal amounts, mix the bananas into one half and put all the cream into the freezer for a short while. Spread both sponge layers generously with chocolate crème, spread one layer with the banana cream, then place the other layer on top, chocolate side down. Spread the cake on top and sides with the remaining cream. Put any leftover chocolate crème in a piping bag and decorate the cake, add some banana slices if you wish. Refrigerate the cake until you serve it. (Comment: I made the cake depicted with wholemeal sponge) |
