200g Caster Sugar
200g Softened Butter
4 Eggs, Beaten
200g Self Raising Flour
1 Teaspoon Baking Powder
2 Tablespoons Milk
Double Cream - whipped to firm
Sliced Bananas (with a squeeze of lemon juice)
Salted Caramel Sauce
Heat Oven to 190C / Fan 170C / Gas 5
Oil two 20cm baking tins. Line with baking paper if the cakes are not easy to remove when baked. I didn't bother doing this as I have a push up bottomed cake tin.
Beat 220g caster sugar and 200g softened butter together (I used easy spread butter and it worked a treat). I mixed these two in a food processor and then added the 4 eggs (beaten). I then transferred the mix to a large bowl and folded in the self raising flour, baking powder and milk. Keep folding until you have a smooth batter.
Divide the mixture equally between two tins and smooth surface.
Bake for about 20mins (Everyone's oven is different - the cakes should be golden brown and when a sharp knife/skewer is inserted into the middle it should come out clean).
Turn out and leave to cool completely on a wire rack.
For the filling - beat approx 200ml of double cream until stiff.
Slice 2 bananas and drizzle some lemon juice over to stop them going brown. Add the bananas and ready-made salted caramel sauce to the cream and fold in gently.
Spread the filling onto one f the cakes then sandwich both together. Dust with icing sugar.
Best eaten straight away - if there's any left over then cover and keep in the fridge for up to 3 days.
The filling can easily be adapted and you could use raspberry jam and buttercream, seasonal fruit with whipped cream, flavoured buttercream, nutella - the possibilities are endless!