Ingredients:
3 eggs
150 g caster sugar
75 g plain flour, sifted
150 ml double cream, whipped
225 g bananas, slices
50 g shredded coconut
2 drops lemon juice
icing sugar, to dust
Directions:
Preheat oven 190c.
Grease a deep 20cm cake tin, line base with paper.
Place the eggs and sugar in a bowl and whisk until thick and holds shape when tipped.
Fold in the flour.
Pour in to tin and level.
Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
Turn out on to wire rack peel off paper and cool.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.