ingredients
all
2 cups AP flour
3 tsp. Baking Powder
1 tsp. Salt
1/2 cup Sugar
1/2 cup Coconut milk
1/2 cup Rice bran oil
5 yolks egg
1/2 cup Sugar
1 cup pureed bananas
2 tsp Vanilla extract
Cream of tartar. 0.5 tsp
8 whites Egg
1/4 cup Sugar
1 1/2 cup heavy cream
1/2 cup crème fraiche
3 yolks egg
3 Tbsp marsala
3 Tbsp sugar
Bananas
Sugar (for bruleed bananas)
Toasted coconut
cookware
  • Kitchen aid
  • Torch
  • double boiler
  • 10-in cake pan
1
Preheat the oven at 325 F
2
Spray a 10 in cake pan and line with parchment paper.
3
Sift the AP flour, ½ cup of sugar, baking powder and salt into a bowl. Set aside.
4
In the kitchen aid beat the egg yolks and ½ cup of sugar until light and fluffy. Add the coconut milk, pureed bananas, rice bran oil and vanilla. Add sifted dries and mix just until combined.
5
Use a clean bowl for the kitchen aid and whip the egg whites, ¼ cup of sugar and the cream of tartar to a soft peak. Fold gently into the batter.
6
Bake for about 35 min or until done.
For the Sabayon
7
Whip the cream to soft peaks, fold in the crème fraiche and keep in the fridge.
8
Whisk the egg yolks, sugar and marsala in a bowl. Cook the mixture over a double boiler, whisking constantly until thick, approximately 180F. If necessary, strain, then whip until fully cooled and fold in the whipped cream.
To Serve
9
You can serve with torched bananas, toasted coconut and the sabayon.

dairy
eggs