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Re: The Banana Custard Cake Experiment

Started by Karen AKA Kajikit · · Last activity · 11 posts · 614 views

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01 / Original postRe: The Banana Custard Cake ExperimentKaren AKA Kajikit · 6 Jun 2005 02 / This pagePosts 1–11Page 1 of 1 · chronological order 03 / Latest replyPost #11Melissa · 9 Jun 2005

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General fitness, health and nutrition
Published
6 June 2005
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9 June 2005
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Karen AKA Kajikit
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  1. Original post
    Karen AKA Kajikit
    Archived post
    #1

    On Sun, 05 Jun 2005 21:14:07 -0500, Damsel <[email hidden]>

    Quoted message said:

    The Experiment:
    Last night, I baked a banana version of Barb's Rhubarb Custard Cake (recipe
    below). Instead of yellow cake, I used white. Instead of rhubarb, I used
    2 sliced ripe bananas. Instead of 1 cup sugar, I sprinkled 1/2 cup over
    the fruit.

    Results:
    There were no banana slices in the custard! There were a few lining the
    bottom of the pan, and the rest were on top of the cake. The cake tasted
    good, but there's something disquieting about eating disks of gray slime in
    a cake. I could have just eaten it with my eyes closed, I guess.

    The banana wasn't heavy enough to sink... next time put the banana
    into the bottom of the tin and spread the cake mix on top of it and
    see what happens that way. Just don't forget to grease the tin well so
    they don't stick!

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    --
    ~Karen aka Kajikit
    Crafts, cats, and chocolate - the three essentials of life
    http://www.kajikitscorner.com

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  2. Damsel
    Archived post
    #2
    Karen AKA Kajikit said:

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    And chopped pecans (at the bottom)? Let us know how it turns out!

    Carol

    --
    CLICK DAILY TO FEED THE HUNGRY
    United States:
    http://www.stopthehunger.com/
    International:
    http://www.thehungersite.com/

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  3. Melba's Jammin'
    Archived post
    #3

    In article <[email hidden]>, Karen AKA

    Kajikit said:

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    Have fun fiddling. I don't know if or how much sugar is required for
    the cream to become custard-like. The recipe as written is good in part
    because the rhubarb is sour. An apple isn't nearly that sour.
    --
    -Barb, <http://www.jamlady.eboard.com> 5/8/05.
    "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

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  4. Chris
    Archived post
    #4

    "Karen AKA Kajikit" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    --

    Oooh! That does sound yummy! I wonder if peaches would work?

    Report
  5. Damsel
    Archived post
    #5
    Chris said:

    "Karen AKA Kajikit" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    Oooh! That does sound yummy! I wonder if peaches would work?

    You people are trying to kill me, aren't you? Well, I've made two of these
    cakes in the past week, and I'm not gonna make any more until at least this
    fall (apple season). <G>

    Carol

    --
    CLICK DAILY TO FEED THE HUNGRY
    United States:
    http://www.stopthehunger.com/
    International:
    http://www.thehungersite.com/

    Report
  6. Jean B.
    Archived post
    #6
    Melba's Jammin said:

    In article <[email hidden]>, Karen AKA

    Kajikit said:

    Hmm... I just thought that that cake would be really nice with apple
    and cinnamon (I HATE rhubarb) Apples are heavy so they should sink
    appropriately 🙂

    Have fun fiddling. I don't know if or how much sugar is required for
    the cream to become custard-like. The recipe as written is good in part
    because the rhubarb is sour. An apple isn't nearly that sour.

    Hmmm. I wonder how cranberries would work? BTW, I found some
    cake mix with better ingredients--Oetker brand.

    More hmmm. Someone mentioned apples. Maybe you could use a
    gingerbread or spice cake mix as a base for such an experiment.

    --
    Jean B.

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  7. Damsel
    Archived post
    #7
    Jean B. said:

    Hmmm. I wonder how cranberries would work? BTW, I found some
    cake mix with better ingredients--Oetker brand.

    Cranberries would most certainly float to the top. Maybe put the
    cranberries in first, then the cake mix, sugar, and cream?

    Carol

    --
    CLICK DAILY TO FEED THE HUNGRY
    United States:
    http://www.stopthehunger.com/
    International:
    http://www.thehungersite.com/

    Report
  8. tsr3
    Archived post
    #8

    Hey--would blueberries with a lemon cake mix work in this recipe?--r3

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  9. Wayne Boatwright
    Archived post
    #9

    On Tue 07 Jun 2005 08:16:23p, tsr3 wrote in rec.food.cooking:

    Quoted message said:

    Hey--would blueberries with a lemon cake mix work in this recipe?--r3

    Probably no better than the banana experiment. Blueberries aren't very heavy
    either. Whatever fruit you use needs to sink to the bottom.

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

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  10. Jean B.
    Archived post
    #10
    Damsel said:
    Jean B. said:

    Hmmm. I wonder how cranberries would work? BTW, I found some
    cake mix with better ingredients--Oetker brand.

    Cranberries would most certainly float to the top. Maybe put the
    cranberries in first, then the cake mix, sugar, and cream?

    Carol


    Good points! But then I only tried the original recipe once--and
    not with a cake mix. That didn't come out so well. <g> I will
    try again now that I have found some mix that doesn't contain
    ingredients that I would prefer to avoid.

    --
    Jean B.

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  11. Melissa
    Archived post
    #11

    I've used frozen (thawed) cranberries in the recipe as written. Some
    of them did float and ended up at various depths in the cake, but
    enough sank to form a cranberry-custard layer at the bottom. Fresh
    cranberries might be more bouyant.

    Melissa

    Report

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