supermoist banana cake with Italian Merengue frosting

So I had some bananas left over yet again so once more I made the amazing banana cake from my last blog but this time I had a heap of egg whites left over from a lemon meringue pie (unusual that with a meringue you'd have left over whites not yolks). Anywho I googled for an hour trying to find a way to use them and went with the Italian meringue which is amazingly easy.

Italian Meringue Frosting

1 cup white sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla extract or the seeds of one pod scraped

1. Add water, sugar and tartar to a small saucepan, cook over a medium heat until the sugar is dissolved and bubbling.

2. In a mixing bowl beat the eggs white and vanilla to soft peaks, with the mixer still going (stand mixers are handy for this type of work) slowly start pouring the sugar syrup into the egg whites. Beat until the mixture is all combined, glossy and lost most of its heat. This will take about 5-7 minutes.

3. Frost your cake or eat straight from the bowl.


This recipe made a heap of frosting, enough for me to use it as a filling for my cake as well as quite thickly on top and all around the cake.

Next time I make this cake I think I will toast some shredded coconut or flakes and coast the frosting with that. Extra flavour, texture and colour.

I'm doing a bit of baking this week so hopefully I won't be so lazy about writing posts now that I have finished my certificate. Upcoming are salted caramel, salted caramel chocolate brownies, chocolate hazelnut meringue torte and the mother of all chocolate cakes.