Banana Split Icebox Cake
- Ready In:
- 48mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 3 (680.38 g) carton low-fat vanilla yogurt
- 118.29 ml powdered sugar
- 177.44 ml thinly sliced ripe banana
- 236.59 ml sifted cake flour
- 4.92 ml baking powder
- 1.23 ml salt
- 3 eggs, separated
- 236.59 ml sugar, divided
- 9.85 ml vanilla extract
- 59.14 ml water
- 2 egg whites
- vegetable oil cooking spray
- 118.29 ml low sugar strawberry spread (jam)
- 177.44 ml sliced ripe banana
- 4.92 ml lemon juice
- 29.58 ml chopped walnuts, toasted
- 14.17 g semisweet chocolate, melted
directions
- Place colander in a 2 quart glass measure or medium bowl.
- Line colander with 4 layers of cheesecloth.
- allowing cheese cloth to extend over outside edges.
- Spoon yogurt in colander.
- Cover loosely with plastic wrap, chill 1 1/2 hours.
- Spoon yogurt cheese into a bowl, discard liquid.
- Add powdered sugar, stir well.
- Reserve 1 cup yogurt cheese mixture, cover and chill.
- Add 3/4 cup thinly sliced banana to remaining yogurt cheese mixture, stir gently.
- Cover and chill.
- Combine cake flour, baking powder and salt, stir well and set aside.
- Beat 3 eggs yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
- Graduallly add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes).
- Add vanilla and 1/4 cup water, beating at low speed until blended.
- Add flour mixture to egg yolk mixture, beating at low speed until blended, set aside.
- Beat 5 egg whites (at room temperature) at high speed on an electric mixture until foamy.
- Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one fourth of egg white mixture into batter.
- Gently fold in remaining egg white mixture.
- Coat 2 (9inch) round cakepans with cooking spray and line bottoms with wax paper.
- Coat wax paper with cooking spray.
- Pour batter evenly into prepared pans.
- Bake at 375f degrees for 18 minutes or until cake springs back when touched lightly in centre.
- Let cool 10 minutes in pan on wire racks.
- Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire racks.
- Peel off wax paper, cool completely.
- Place 1 cake layer, top side up, on a serving plate.
- Spread evenly with strawberry spread, spoon banana mixture evenly over strawberry spread, and top with remaining cake layer.
- Spread evenly with reserved yogurt cheese mixture.
- Combine 3/4 cup sliced banana and lemon juice, toss gently.
- Drainand discard juice.
- Arrange sliced banana on top of cake, sprinkle with walnuts.
- Drizzle chocolate over top of cake.
- Chill 1 hour.
- Store loosely covered in refrigerator.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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