Remove
2 inches of centre of sponge cake in one piece, leaving
bottom and outer lining intact.
Dip
banana in lemon juice to avoid discolouring and sweeten to
taste. Mash the bananas and fill the sponge with banana and
whipped cream, save a few slices for decoration. Replace
sponge cake centre after filling.
Frosting: Put sugar and water into a saucepan. Stir till
sugar is dissolved. Boil rapidly until mixture forms a thick
ball or reaches 115º C. Add cream of tartar and beat until
it starts to thicken. Pour over stiffly beaten egg whites.
Mix and spread over sponge, decorate with glazed cherries
and slices of bananas.
Chef’s tip: Fresh apricots, peaches, oranges or
gooseberries can be substituted for bananas.
