bye bye banana cake

My last Monday in the office so it had to be banana cake didn't it!

I started with a standard Victoria sponge

100g stork
40g golden syrup
60g caster sugar
2 eggs
100g self raising flour
1 tsp baking powder

Normal method, cream together margarine, golden syrup and caster sugar.  Beat in eggs, then flour and baking powder.  If it looks a little thick, add a splash of milk.

Pour the mixture into 2 greased and lined 6" (15cm) sandwich tins and bake at 180c for about 20 minutes until nicely done.

Now to make it bananary and tasty.  Firstly I made a toffee sauce

* 100ml double cream
100g light muscavado sugar
50g butter

Put everything in a saucepan and melt together.  Boil for about 8-10 minutes until it thickens and stops frothing.  Don't be tempted to lick the spoon as it's really, really hot (but delicious)

* I actually had whipped double in the freezer so I used this and it worked the same as double cream when it melted

Once the toffee sauce had cooled I poured it over the insides of the cake and let it soak in a bit.  I had about 200ml of whipped cream left so smoothed this over on top of the toffee sauce then added sliced banana to one side.  Sandwich the two halves together carefully.

To finish off I melted about 40g of dark chocolate in a bain marie and drizzled over the top of the cake making sure it dripped down the sides a bit.

This was just enough for 8 ladies!