Cocoa Banana Cream Shortcake

posted by Pat T 11-18-98 6:26 AM

Cocoa Banana Cream Shortcake

3/4 c. sugar
6 Tbsp. cornstarch
1/2 tsp. salt
2 c. milk, scalded
2 eggs, slightly beaten
2 Tbsp. butter
1/2 tsp. vanilla
2 to 3 bananas

1/2 c. sifted flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. water
1/2 tsp. vanilla
3 eggs, separated
3/4 c. sugar

Filling: Mix sugar, cornstarch and salt. Gradually add milk and cook in a double boiler until thick. Add small amount of hot mixture to beaten eggs, mix well and return to the remaining hot mixture. Cook, covered over boiling water for about 15 minutes, stirring occasionally. Remove from heat, stir in butter and vanilla. Let cool.

Cake: Sift flour with cocoa, baking powder and salt. Add water and vanilla to egg yolks and beat until thick, adding half of the sugar while beating. Beat egg whites until stiff; add remaining sugar gradually and continue beating until all is added.

Fold yolk mixture into stiffly beaten whites, then fold in flour mixture lightly but thoroughly. Spread in a baking sheet lined with waxed paper in the bottom, and bake at 375 degrees for about 12 minutes. Loosen edges and turn out on a cake rack.

When cool, cut in half. Spread 1/2 with cream filling and slice bananas on it. Cover with other half and sprinkle with powdered sugar, after repeating first procedure. May serve with whipped cream. Yields: 5 to 8 servings.

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