Banana Refrigerator Cake
Posted: 12 October 2009 04:46 PM   [ Ignore ]
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Others on the forum have made this cake but I thought some of you may be interested to see how it turns out using ‘KATE’ flour!  I don’t have any cake flour and although I made the English Gingerbread with UK plain flour and wholewheat flour I was a bit apprehensive about making this cake with just plain flour as Rose says that she recommends cake flour for the best results.  So I went to the trouble of making ‘Kate’ flour to see how it would turn out.  When I say ‘trouble’  I should say that it was not difficult to do but it does take time, and I’m not sure I would want to do this every time I make a cake!  If you look near the back of HC’s Rose explains the process in detail and on Kate’s blog there are more details on how to do it.  As only 10ozs. of flour can be microwaved at one session I can’t see how this process can be speeded up, so it adds quite a lot of time to the making of each cake.  However, we are indebted to Kate for all her experiments in working out how to achieve an acceptable ‘cake’ flour that can be used with the recipes in Rose’s books. 

Now you probably want to know what it tastes like?  LOVELY!!!  It is moist and flavourful and according to AnnieMacD it gets better as it matures so I am interested to see what it will be like in a day or two or more!  The frosting is very nice, I used sour cream, both in the cake and in the frosting as Rose gives the choice and I had sour cream in the fridge.  Everything else is as the recipe.  You can see my cake domed but it had a nice rise to it and I think it looks attractive, do others think the same?  I’ll try to put two pictures up together but if I can’t they will be separate!

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Posted: 12 October 2009 05:01 PM   [ Ignore ]   [ # 1 ]
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You cake looks beautiful, Jeannette, and I know it tastes great.  This cake does improve with age so I’ll be interested to hear what you think of it tomorrow.  This one is another from RHC that I’ll make again and again!

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Posted: 12 October 2009 05:04 PM   [ Ignore ]   [ # 2 ]
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Jeanette - the cake looks beautiful. Love your design of the frosting - looks like heavenly clouds wink. I wonder if the recipe cause the cake to dome. Mine domed as well and I think Annie’s domed a little. I used sour cream as well - would love to try it with creme fraiche next time. I still have a piece of the cake left, will eat it soon!
Oh and thanks for testing it using “Kate” flour.

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Posted: 12 October 2009 05:05 PM   [ Ignore ]   [ # 3 ]
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Isn’t it funny that the 2 other people in the forum who made this cake post their reply at almost the same time? smile

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Posted: 12 October 2009 09:18 PM   [ Ignore ]   [ # 4 ]
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Jeannette, love the swirls on your cake. I quite like the dome on it.

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Posted: 12 October 2009 09:48 PM   [ Ignore ]   [ # 5 ]
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Jeanette, wow, you did the Kate flour!!! I tip my hat to your perseverance, well done! And you ended up with a beautiful cake, sounds delicious.

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Posted: 12 October 2009 11:48 PM   [ Ignore ]   [ # 6 ]
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Banana cake always dome due to the strenght of the banana fibers.  Cake strips help.  But I just love it how yours turned out, and the texture and crumb looks great!  An Ode to Kate!

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Posted: 13 October 2009 05:30 AM   [ Ignore ]   [ # 7 ]
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I did use cake strips Hector!  But they were the Wilton ones not Rose’s because we can’t get hers over here.  smirk

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Posted: 13 October 2009 09:53 AM   [ Ignore ]   [ # 8 ]
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Jeannette, the banana cake looks scrumptious! I think the Kate flour works perfect. Try ordering the Shipton Mill Flour (that is outside of Bristol) lower protein flour. I think they call it their cake and pastry flour. Do check my blog post testing the different flours for correct name, because i am not 100% sure that is the name of it. It is low enough protein you don’t need to add the corn flour so the taste is better in my opinion, I also thought it gave a nicer crumb.

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Posted: 13 October 2009 11:26 AM   [ Ignore ]   [ # 9 ]
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hectorwong - 13 October 2009 02:48 AM

Banana cake always dome due to the strenght of the banana fibers.  Cake strips help.  But I just love it how yours turned out, and the texture and crumb looks great!  An Ode to Kate!

Hector - thanks for clarifying why it domed. I used Wilton cake strips and mine domed. When I pulled it out of the oven, I thought I did something wrong. Glad to know it’s because of the strong bananas smile.

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Posted: 13 October 2009 12:06 PM   [ Ignore ]   [ # 10 ]
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Hi Jeannette - your banana cake turned out perfectly!  I love the domed top -  there’s something very comforting about the appearance of a lovely homemade cake!  It’s nice to hear that you tried Kate’s flour trick.  Is that something you can make in advance?  Looking forward to hearing how you like the cake once it has had an opportunity to age a bit. 

PS - what a lovely view outside your window… so green!!

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Posted: 13 October 2009 03:42 PM   [ Ignore ]   [ # 11 ]
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Thank you to everyone showing interest in my cake!  We had some today and it does age nicely!  A nice moist cake with a good flavour.  For those interested in the type of white chocolate used, it was Lindt with 30% milk solids, that’s what the label said and it melted perfectly. 
Patrincia, I’m afraid my photography skills are not up to yours, these pictures in particular are very badly lit, I shall have to practise more!  Like you, I use a digital camera, but I’m a bit impatient and don’t wait to find the best position and light.  My garden is shown through the kitchen window as you noticed, it is green because we have so much rain!!!  Actually, we had a bad summer (wet!) but we are having a lovely autumn/fall.  T grin he pictures on your blog are beautiful!

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