For big occasion birthday parties when I was little, we always got banana cake from Bensonhurst's Alba Pastry Shop, a classic Italian American bakery. It was described as being a vanilla sponge cake with chocolate Bavarian cream filling. The banana was layered thinly on top of the filling, and the exterior of the cake was covered in whipped cream with strawberries on top. I'd like to replicate the sponge and cream, but don't know where to begin. The sponge was super-light; are there different kinds of sponge cake? And should I go with a specific Bavarian cream recipe and whipped cream frosting (it wasn't straight whipped cream)? Any recipe suggestions appreciated!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.