Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at 70 degrees
- 2 cups sugar
- 4 extra-large eggs, at 70 degrees
- 3/4 cup sour cream, at 70 degrees
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla flavoring
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1/2 teaspoon kosher salt
- 1 teaspoon sodium bicarbonate
- For that filling for every cake:
- 1 cup (1/2 pint) heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla flavoring
- 1 pint fresh bananas, hulled and sliced
Directions
Preheat the oven to 350 levels F.
Butter the foot of two 8-inch cake pans. Then line all of them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high-speed within the bowl of the electric mixer fitted using the paddle attachment until light and fluffy. On medium speed, add some eggs, 1 at any given time, then your sour cream, zests, and vanilla, scraping lower the bowl when needed. Mix well. Sift together the flour, corn starch, salt, and sodium bicarbonate. On low speed, gradually add some flour mixture towards the butter mixture and mix just until smooth.
Pour the batter evenly in to the pans, smooth the tops, and bake in the heart of the oven for 40 to forty-five minutes, until a toothpick arrives clean. Let awesome within the pans for half an hour, then remove to wire racks and let awesome to 70 degrees. If using 1 cake, wrap the 2nd well and freeze.
To help make the filling for just one cake, whip the cream, sugar, and vanilla inside a mixer fitted using the whisk attachment until firm. Slice among the cakes in two having a lengthy, sharp knife. Put the bottom slice from the cake on the serving platter, spread with 1/2 the whipped cream and scatter with sliced bananas. Cover using the top slice from the cake and spread using the remaining cream. Decorate with bananas .
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