In the early 1980s my grandmother taught me how to make banana spice cakes on Saturday afternoon. I do not know why they call it foam whiskers, but I can tell you ... it is delicious!
What I am really enjoying this recipe is a combination of sweet buttermilk, ripe banana, and spice. If you do not have buttermilk on hand, you can substitute regular milk.
Banana Spice Cake Recipe
Material:
2 1/2 cup divided flour
1/2 cup 3 sugar
1/4 teaspoon baking powder
1/4 teaspoon of baking soda
1 teaspoon salt
1/2 teaspoon crushed cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon 1 teaspoon
2/3 cup vegetable shortening
1/4 cup crushed ripe banana
Two eggs
2/3 cup butter milk
Preheat the oven to 350 degrees.
Sieve all the dry ingredients together with a big mixing bowl. Stir fry shortening, buttermilk, mash banana. Mix all ingredients until the flour is wet and everything is well mixed.
Spray lightly and spray two 9-inch round cake bread with non-stick cooking spray Evenly pour batter into each pan and do 35 minutes in preheated 350-degree oven to center of cake.
Seafood fermentation recipe
Material:
Two egg whites
1 1/2 cup of brown sugar, tightly packed
Five glasses of water
1/4 teaspoon salt
1 teaspoon vanilla extract
In a double boiler mix egg white, brown sugar, water and salt, slowly boil and mix the ingredients. Put it on top of boiling water rapidly. Please hit the electric mixer at medium speed until the frost reaches its peak (about 6 minutes). Remove from the heat and stir the vanilla extract until it is thick enough to spread the mixture on your chilled cake and tap it again.
